Cool, sweet, and indulgent— these vegan lemon cheesecake bars are the perfect dessert for a sunny day.
With a crunchy cookie crust, smooth lemon cream filling, and tart lemon curd topping, each bite is bright and refreshing!
Why You’ll Love This Recipe
No milk, no baking , but still soft and creamy like traditional cheesecake.
The fresh lemon flavor combined with the sweet taste of vegetable syrup is very addictive.
Just freeze , no oven or difficult techniques needed.
Perfect for summer parties , snacks, or weekend sweets.
Ingredient Highlights
Vegan Cookies : Makes a crispy base with the aroma of margarine and familiar cookie flavor.
Cashews & Vegan Cream Cheese : For a naturally creamy filling without the dairy.
Lemon Curd : Mildly sour, smooth, with an attractive golden coating.
Maple or Agave Syrup : Adds a gentle sweetness and keeps the cheesecake from being too sugary.
Pro Tips Before You Start
Soak the cashews for at least 4 hours (or overnight) to ensure the kernels are smooth.
Use a powerful blender to achieve a smooth, creamy texture without any lumps.
Make the lemon curd first , so it has time to set and is easier to spread on the cheesecake.
If lemon curd is too thick, it can be gently warmed and stirred before adding topping.
How to Make Vegan Lemon Cheesecake Bars
Step 1: Prep the Lemon Curd
Prepare the lemon curd in advance and let it cool in the refrigerator until it thickens.
Step 2: Make the Crust
Puree the cookies with sea salt, mix well with melted margarine.
Press the mixture into a lined loaf pan, then put in the refrigerator to harden.
Step 3: Blend the Filling
Place the cashews, vegan cream cheese, yogurt, vanilla, syrup, and part of the lemon curd in a blender.
Blend until smooth. Pour over the base and spread evenly.
Step 4: Add the Curd Topping
Gently warm the remaining lemon curd if needed, then spread over the chilled cheesecake.
Refrigerate until completely set.
Step 5: Slice and Serve
Cut the cake with a knife dipped in warm water for a sharp cut.
Enjoy cold and store leftovers in the refrigerator or freezer.
What to Serve It With
A cup of Earl Grey or peppermint tea.
Fresh fruits like raspberries, strawberries, blueberries .
Garnish with mint leaves or lemon slices for extra appeal.
Variations & Substitutions
Orange flavor : Replace lemon curd with orange curd for a milder flavor.
Chocolate Bark : Use vegan chocolate cookies instead of lemon cookies.
No vegan cream cheese? Can substitute with silken tofu + extra syrup to balance the taste.
Storage & Leftovers
Store in the refrigerator for 5–6 days in a sealed container.
Can be frozen for up to 2 months . Thaw in refrigerator before eating.
Avoid leaving at room temperature for too long as the topping will soften.
FAQs
How long can lemon curd be made ahead of time?
You can make it up to 1 week in advance and store it in an airtight container in the refrigerator.
What can I substitute for cashews?
Cashews give a creamy texture, but try soaked almonds or soft tofu.
Will the cake melt if left out in the sun?
Yes. Keep refrigerated until close to serving time to keep the cake’s shape at its best.
Can I use a round pan instead of a loaf pan?
Absolutely. A 6-inch round pan or springform pan will work.
What is lemon curd made of if it is vegan?
It usually uses lemon juice, cornstarch or agar, syrup and turmeric for color.
Can it be sweetened?
You can add syrup to the filling if you like it sweeter.
I don’t have a powerful blender, what should I do?
Soak the cashews longer and blend in small portions to avoid overloading the blender.
Final Thoughts
Each bite is an explosion of fresh lemon, creamy texture, and crunchy crust.
These vegan lemon cheesecake bars are not only beautiful to look at, but also easy to make and perfect for any occasion.
Try them now and don’t forget to share your thoughts!
