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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Dairy-Free Lemon Cheesecake Bars (Best Potluck Treat)

    Dairy-Free Lemon Cheesecake Bars (Best Potluck Treat)

    16
    By Alisa Fleming on June 1, 2014 Dairy Free Desserts, Dairy-Free Recipes

    This recipe for dairy-free lemon cheesecake bars is an Honorable Mention Winner (10 VIP Free Product Coupons!) as the Best Picnic entry in the The Spring Fling Dairy-Free Recipe Contest, hosted here on Go Dairy Free, and sponsored by So Delicious Dairy Free.

    Dairy-Free Lemon Cheesecake Bars (gluten-free, vegan, and a contest winner!)

    This winning recipe and accompanying photo was created by Sarah of Sarah Bakes Gluten Free.

    Go Dairy Free - The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein-Free LivingThese flavorful lemon cheesecake bars are bound to impress, yet they are lower in sugar than most bar desserts and contain healthier ingredients. Since they are best when chilled, pack them along in a cooler to enjoy as a special finish to any spring or summer gathering.

    Special Diet Notes & Options: Lemon Cheesecake Bars

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, vegan and vegetarian.

    If gluten-free is not a need for your crew, then you can use all-purpose flour in place of the gluten-free flour blend in these deliciously dairy-free lemon cheesecake bars.

    For a nut-free option, try Taylor’s Paleo Lemon Bars at Food Faith & Fitness.

    5.0 from 1 reviews
    Dairy-Free Lemon Cheesecake Bars (Best for Potlucks and Picnics!)
     
    Print
    Prep time
    20 mins
    Cook time
    25 mins
    Total time
    45 mins
     
    Author: Sarah Hornacek of Sarah Bakes Gluten Free
    Serves: 9
    Ingredients
    Nutty Oat Crust
    • ½ cup certified gluten free oats
    • ½ cup raw walnuts or pecans
    • ¼ cup gluten free flour blend
    • 2 tablespoons coconut oil, melted
    • 2 tablespoons maple syrup or honey
    Lemon Cheesecake Filling
    • 2 cups raw cashews, soaked for 1 hour in warm water
    • ⅓ cup So Delicious Dairy Free Unsweetened Coconut Milk Beverage
    • ⅓ cup coconut oil, melted
    • ⅓ cup organic cane sugar
    • 2 tablespoons lemon juice
    • 2 teaspoons lemon zest
    • 1 teaspoon pure vanilla extract
    • ¼ teaspoon salt
    Lemon Glaze
    • ¼ cup organic cane sugar
    • 2 tablespoons cornstarch
    • ½ cup So Delicious Dairy Free Unsweetened Coconut Milk Beverage
    • ¼ cup lemon juice
    • 1 teaspoon lemon zest
    • ½ teaspoon vanilla extract
    Instructions
    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.
    Assembly
    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.
    3.2.2708
     

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    16 Comments

    1. Pingback: The Perfect Gluten-Free Picnic | THE TASTEFUL PANTRY

    2. Keith Clemmons on July 20, 2015 8:57 pm

      Can the lemon be substituted with lime? Have you tried that? It seems like lime would go great with the coconut.

      Reply
      • Alisa Fleming on July 21, 2015 7:17 am

        I haven’t tried it, but you can definitely use lime in place of the lemon!

        Reply
    3. Melissa on June 9, 2015 7:17 pm

      What can I substitute to make it nut free?

      Reply
      • Alisa Fleming on June 12, 2015 10:39 am

        I would probably just look to another recipe Melissa. A few modifications would be needed for nut-free.

        Reply
    4. Pingback: The Perfect Gluten-Free Picnic | The Tasteful Pantry: Enhance your 'free-from' pantry

    5. Arman @ thebigmansworld on May 27, 2015 3:51 am

      Wow- What an impressive looking recipe! Lemon on a cheesecake is one of the only citric sweet foods I enjoy- Thanks for sharing this!

      Reply
    6. Healing Tomato on May 26, 2015 10:10 pm

      Cogratulations for being honorably mentioned. That is a nice honor. The recipe looks amazing.

      Reply
    7. Kristina on May 26, 2015 7:27 pm

      thanks for sharing – looks like an awesome recipe! I love lemon!

      Reply
    8. Wendy on May 26, 2015 3:33 pm

      I am so happy I came across this recipe!! I’ve ben looking for some kind of dairy free cheesecake recipe.

      Reply
    9. Pingback: 10 Recipes for a Great Gluten-Free Picnic | Healthy Concepts with a Nutrition Bias

    10. Becca on June 24, 2014 4:20 pm

      Does it have to go in the freezer to set? Or can I put it in the fridge overnight?

      Reply
      • Alisa Fleming on June 24, 2014 9:34 pm

        That should be fine Becca.

        Reply
    11. The Healthy Apple on June 2, 2014 12:17 pm

      LOVE LOVE LOVE these Alisa! SO fun!!! I miss you. oxox

      Reply
    12. Shirley @ gfe & All Gluten-Free Desserts on June 1, 2014 7:21 pm

      How cool that Sarah of Sarah Bakes Gluten-Free Treats got an honorable mention with these clearly yummy Lemon Cheesecake Bars! I look forward to featuring them on All Gluten-Free Desserts soon. 🙂 It’s so much fun to see the contest entry winners and honorable mentions!

      Shirley

      Reply
    13. Adrienne @ Whole New Mom on June 1, 2014 7:04 pm

      YUMMM!!!!

      Reply

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