Vegan Lemon Lime Cheesecake Bars
A light and refreshing no-bake dessert.
Servings: 9
Ingredients
Crust
- 2 cups pitted Medjool dates
- 1 cup raw unsalted pecans
- 1 cup raw unsalted cashews
- ⅛ tsp sea salt
Vegan Cheesecake
- 2 cups raw unsalted cashews, soaked and drained
- 1 cup coconut cream
- 3 tbsp coconut oil
- 3 tbsp agave nectar
- 2 lemons juiced
- 2 limes juiced
- ¼ cup zest from the lemons and limes, divided
- ⅛ tsp sea salt
- ¼ cup coconut shreds garnish
Instructions
Crust
- Add all ingredients to a food processor or blender and process until a crumbly, dough-like texture.
- Grease an 8x8 or 9x9 inch pan or line with parchment paper (parchment will really help make it easier to get the bars out of the pan).
- Evenly press the crust mixture into the bottom of the pan. The crust should be about 1/2 inch to 1 inch thick.
Cheesecake Filling
- Soak cashews in hot water for at least two hours to overnight.
- Add drained cashews and all other cheesecake ingredients to a food processor or high speed blender (reserve a bit of the zest for garnish) and process until smooth and creamy. This make take a few rounds of processing (scrape down the sides to be sure everything is incorporated).
- Pour cheesecake filling on top of crust. Top with reserved zest and coconut shreds.
- Allow to set in freezer for two hours or in the refrigerator overnight.