Dairy-Free Lemon Cheesecake Bars (Best for Potlucks and Picnics!)
Prep time
Cook time
Total time
Serves: 9
Nutty Oat Crust
Lemon Cheesecake Filling
Lemon Glaze
Nutty Oat Crust
  1. Preheat your oven to 350ºF and line an 8x8-inch baking pan with parchment paper.
  2. Place oats and walnuts in food processor or high-powered blender.
  3. Grind on high for 1 minute.
  4. Add coconut oil and maple syrup or honey.
  5. Press crust into prepared baking pan.
  6. Bake for 18-20 minutes.
  7. Allow to cool completely in the pan, while you make filling.
Lemon Cheesecake Filling
  1. Drain cashews and add to a food processor or high-power blender with the coconut milk, coconut oil, and sugar.
  2. Blend on high for 1-2 minutes.
  3. Add lemon juice, lemon zest, vanilla and salt.
  4. Continue to blend on high until smooth and creamy.
  5. Pour cheesecake mixture into pan, over cooled crust.
  6. Cover and carefully place in freezer for 2-3 hours to become firm.
Lemon Glaze
  1. While the cheesecake bars chill, make the lemon glaze by combining the sugar and cornstarch in a medium saucepan.
  2. Over medium heat, whisk in coconut milk beverage and lemon juice. While stirring constantly, cook until bubbly and thick, about 5 minutes.
  3. Remove from heat and whisk in lemon zest and vanilla.
  4. Pour into bowl, cover with plastic wrap touching pudding and place in refrigerator until needed.
  1. Remove firm cheesecake from freezer.
  2. Spread cooled lemon glaze over cheesecake.
  3. Place back in refrigerator to set.
  4. 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