Dairy-Free Lemon Cheesecake Bars (Best for Potlucks and Picnics!)
- Preheat your oven to 350ºF and line an 8x8-inch baking pan with parchment paper.
- Place oats and walnuts in food processor or high-powered blender.
- Grind on high for 1 minute.
- Add coconut oil and maple syrup or honey.
- Press crust into prepared baking pan.
- Bake for 18-20 minutes.
- Allow to cool completely in the pan, while you make filling.
- Drain cashews and add to a food processor or high-power blender with the coconut milk, coconut oil, and sugar.
- Blend on high for 1-2 minutes.
- Add lemon juice, lemon zest, vanilla and salt.
- Continue to blend on high until smooth and creamy.
- Pour cheesecake mixture into pan, over cooled crust.
- Cover and carefully place in freezer for 2-3 hours to become firm.
- While the cheesecake bars chill, make the lemon glaze by combining the sugar and cornstarch in a medium saucepan.
- Over medium heat, whisk in coconut milk beverage and lemon juice. While stirring constantly, cook until bubbly and thick, about 5 minutes.
- Remove from heat and whisk in lemon zest and vanilla.
- Pour into bowl, cover with plastic wrap touching pudding and place in refrigerator until needed.
- Remove firm cheesecake from freezer.
- Spread cooled lemon glaze over cheesecake.
- Place back in refrigerator to set.
- To serve, remove from pan using parchment paper. Slice into bars and serve chilled. Store cheesecake in refrigerator.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-lemon-cheesecake-bars
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