If you have a soft spot for desserts that combine bright citrus zing with luscious berries and creamy indulgence, you absolutely must try this Lemon Raspberry Cheesecake Bars Recipe. It’s a gorgeous balance of fresh lemon zest and juice swirled through silky vegan cream cheese, layered over a naturally sweet cashew and date crust, then crowned with a vibrant raspberry curd topping. These bars are not only stunning to look at but utterly delicious and perfect for sharing with loved ones on any occasion.
Ingredients You’ll Need
Every ingredient in this Lemon Raspberry Cheesecake Bars Recipe plays a crucial role, from providing that creamy texture to delivering fresh, zesty flavor and a touch of natural sweetness. Let’s take a look at what you’ll need to bring this dessert to life.
- ½ batch raspberry curd: Adds a tart and fruity finish that ties the whole bar together beautifully.
- 150 g cashews: These provide a rich, creamy base when blended for the crust.
- ¼ teaspoon sea salt: Enhances all the flavors and balances sweetness.
- 100 g medjool dates (pitted and roughly chopped): Naturally sweet and sticky, perfect for holding the crust together.
- 150 g cashews (soaked): Soaking softens them for a flawlessly smooth cheesecake filling.
- 2 tablespoons lemon zest (freshly grated): Bursts of citrusy aroma and tang that brighten each bite.
- 2 tablespoons lemon juice (freshly juiced): Adds vibrant acidity to balance the richness of the filling.
- 200 g vegan cream cheese: The creamy heart of the cheesecake with a luscious texture.
- 60 g vegan Greek-style yogurt (or vegan Skyr): Contributes tanginess and silky consistency to the filling.
- 30 ml pure maple syrup: Natural sweetness with a subtle depth of flavor.
- 30 g coconut oil: Helps set the filling while adding a hint of tropical richness.
- 1 teaspoon vanilla bean paste (or vanilla extract): Rounds out flavors and adds warmth and complexity.
How to Make Lemon Raspberry Cheesecake Bars Recipe
Step 1: Prepare Ingredients and Tools
Start by making half a batch of raspberry curd up to two days ahead and refrigerate it until you’re ready. Zest and juice the lemons so you have fresh citrus ready to go, and don’t forget to soak the cashews well as per the notes—this is key for that creamy texture. Finally, line a 9-inch loaf pan with parchment paper along the base and sides to make removal easy later.
Step 2: Make the Crust
Add the first 150 grams of cashews and the sea salt to your food processor and pulse until finely ground, almost like fine crumbs. Then add the chopped medjool dates and pulse again until the mixture sticks together when you press it between your fingers. This naturally sweet and slightly salty crust forms a perfect firm base.
Step 3: Press the Crust
Press this crust mixture firmly into the bottom of your prepared loaf pan. Use your fingers or a spoon to smooth out the surface, making sure it’s compact and evenly distributed. Pop it into the fridge while you whip up your luscious filling — this step helps the crust set and stay intact.
Step 4: Whip Up the Filling
Into a high-speed blender go the soaked cashews, lemon zest, lemon juice, vegan cream cheese, vegan Greek-style yogurt, maple syrup, coconut oil, and vanilla bean paste. Blend it all until decadently smooth and creamy with no lumps. This creamy filling is the heart and soul of the bars, bright and velvety all at once.
Step 5: Layer the Filling and Raspberries
Spoon about half of your cheesecake filling over the crust and smooth it out gently. Next, scatter fresh raspberries across this layer, pressing them gently into the batter. These juicy berries provide bursts of flavor in every bite. Top with the remaining filling and smooth the surface carefully with a spatula or spoon.
Step 6: Chill and Add the Raspberry Curd Topping
Place the pan in the fridge for at least five hours or overnight until the cheesecake mixture is set. When ready, warm your raspberry curd gently in a double boiler to loosen it (don’t overheat or it could affect the cheesecake). Spread the curd evenly over the set filling and return to the fridge for another 30 minutes to an hour to let the topping set beautifully.
Step 7: Slice and Serve
Use a hot, wet sharp knife to cut the cheesecake into neat bar servings. The warm wet knife ensures clean, smooth slices without breaking the delicate layers. These bars are ready to enjoy but also keep wonderfully well.
How to Serve Lemon Raspberry Cheesecake Bars Recipe
Garnishes
Sprinkle a few fresh raspberries or a little extra lemon zest on top for a colorful extra touch. A dusting of powdered sugar or a sprig of mint can also elevate presentation if you’re serving guests or celebrating a special occasion.
Side Dishes
These cheesecake bars pair beautifully with a cup of fresh herbal tea or a light citrus-flavored sparkling water. For a more indulgent treat, serve alongside a scoop of your favorite dairy-free vanilla ice cream or coconut whipped cream.
Creative Ways to Present
Try layering these bars with a parfait glass along with fresh berries and granola for a stunning dessert display, or cut them into bite-sized squares and arrange on a dessert platter at a party. They also make fantastic individual gifts wrapped in parchment and tied with twine.
Make Ahead and Storage
Storing Leftovers
Leftover bars should be stored in a covered container in the refrigerator. They will maintain their creamy texture and fresh taste for up to five days, making them perfect for a few days of treat-worthy snacking.
Freezing
If you want to save some for later, these bars freeze wonderfully. Place them in a freezer-safe container and freeze for up to one month. To thaw, transfer them to the fridge overnight or let them sit at room temperature for about 30 to 60 minutes before serving.
Reheating
Since these cheesecake bars are best served cold, reheating isn’t necessary and can affect the texture. Just allow them to thaw properly as described, then enjoy their cool, creamy perfection.
FAQs
Can I use frozen raspberries instead of fresh?
Fresh raspberries are ideal for the texture and appearance, but if you use frozen raspberries, make sure to thaw and drain them well to avoid excess moisture affecting the cheesecake filling.
Is the coconut oil flavor noticeable in the bars?
The coconut oil provides richness and helps with setting, but its flavor is subtle and well balanced by the lemon and raspberry. If you’re sensitive to coconut flavor, choose refined coconut oil with a milder taste.
Can I make this recipe nut-free?
This particular recipe relies heavily on cashews for creaminess, so making it nut-free would require significant adjustments. However, experimenting with sunflower seeds or silken tofu might be a starting point for a nut-free version.
How long does it take for the cheesecake to set properly?
It needs at least 5 hours in the refrigerator to set firmly, but overnight chilling is best for perfect slices and texture.
Can I prepare the raspberry curd myself?
Absolutely! Making your own raspberry curd adds a fresh, homemade touch that elevates the bars. Preparing it a day or two ahead helps develop the flavor and allows the curd to thicken nicely.
Final Thoughts
These Lemon Raspberry Cheesecake Bars Recipe offer a brilliant way to enjoy a fresh, vibrant dessert that combines creamy, tangy, and sweet flavors in every bite. Whether you’re making them for a special occasion or just to brighten your day, they’re sure to become a new favorite you’ll want to make again and again. Go ahead and dive into this recipe — your taste buds will thank you!
Print
Lemon Raspberry Cheesecake Bars Recipe
- Prep Time: 20 minutes
- Cook Time: 6 hours (including chilling time to set)
- Total Time: 6 hours 20 minutes
- Yield: 8 bars
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan, Western
- Diet: Vegan
Description
These Lemon Raspberry Cheesecake Bars are a delicious vegan dessert featuring a creamy, tangy filling made from vegan cream cheese, Greek-style yogurt, fresh lemon zest and juice, blended with a naturally sweetened crust of cashews and dates. Topped with a vibrant homemade raspberry curd, this no-bake cheesecake bars recipe is perfect for a refreshing treat that can be prepared ahead and chilled until set.
Ingredients
Raspberry Curd
- ½ batch raspberry curd (prepared up to 2 days ahead, see notes)
Crust
- 150 g cashews
- ¼ teaspoon sea salt
- 100 g medjool dates, pitted and roughly chopped
Filling
- 150 g cashews, soaked (see note 1)
- 2 tablespoons lemon zest (freshly grated, approx 2 large lemons)
- 2 tablespoons lemon juice (freshly juiced)
- 200 g vegan cream cheese
- 60 g vegan Greek-style yogurt or vegan Skyr (see note 2)
- 30 ml pure maple syrup
- 30 g coconut oil
- 1 teaspoon vanilla bean paste or vanilla extract
Instructions
- Prepare: Make half a batch of raspberry curd up to 2 days ahead and refrigerate until ready to use. Zest and juice the lemons. Soak the cashews as specified in the notes. Line a 9-inch loaf pan with parchment paper on the base and sides for easy removal.
- Make the crust: In a food processor, blitz 150 g cashews and sea salt until finely ground. Add the chopped dates and blend until the mixture sticks together when pressed between your fingers.
- Press the crust: Firmly press the crust mixture into the base of the prepared pan, smoothing it down compactly with your fingers or a spoon. Refrigerate while preparing the filling.
- Prepare the filling: Combine the soaked cashews, lemon zest and juice, vegan cream cheese, vegan Greek-style yogurt, maple syrup, coconut oil, and vanilla bean paste in a high-speed blender. Blend until completely smooth and creamy without any lumps.
- Assemble the bars: Pour half of the cream cheese filling into the crust-lined pan. Scatter fresh raspberries over the mixture, pressing them gently into the batter. Top with the remaining filling and smooth the surface with a spatula or spoon. Refrigerate for at least 5 hours or overnight until set.
- Add the topping: Gently warm the chilled raspberry curd over a double boiler while stirring gently to restore a pourable consistency without overheating. Spread the curd evenly over the set cheesecake surface. Return to the fridge for 30 minutes to 1 hour to re-set the topping.
- Serve and store: When ready, cut the bars using a hot, wet, sharp knife for clean slices. Store the bars in a covered container in the refrigerator for up to 5 days or freeze in a freezer-safe container for up to 1 month. To serve after freezing, defrost overnight in the fridge or at room temperature for 30 to 60 minutes.
Notes
- Note 1: Soak the cashews in water for at least 4 hours or overnight for best blending results and creamy texture.
- Note 2: Vegan Greek-style yogurt or vegan Skyr adds creaminess and tanginess to the filling; substitute with other plant-based yogurts if unavailable.
- Use a double boiler or gentle heat method to warm the raspberry curd to avoid melting the filling when adding the topping.
- Line the pan with parchment paper for easier removal and cleaner slicing.
