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
Scale
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.
