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Vegan Lemon Cheesecake Bars

Yummy Eats Daily
These creamy Vegan Lemon Cheesecake Bars layer a crunchy cookie crust with a luscious lemon cashew filling, topped with bright lemon curd. No baking required—just chill and slice!
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Prep Time 30 minutes
Chill Time 3 hours
Total Time 3 hours 30 minutes
Servings 8 bars
Calories 280 kcal

Ingredients
  

Lemon Curd:

  • ¾ batch homemade vegan lemon curd

Crust:

  • 1⅔ cups vegan cookies crushed
  • 3½ tbsp unsalted vegan butter
  • ½ tsp sea salt

Filling:

  • 1 cup + 2 tbsp soaked cashews
  • 10.6 oz vegan cream cheese
  • ⅓ cup vegan Greek-style yogurt
  • 1 tsp vanilla extract
  • 2 tbsp maple or agave syrup

Instructions
 

  • Make and chill the lemon curd.
  • Process cookies and salt, mix with butter, and press into loaf pan. Chill.
  • Blend cashews, cream cheese, yogurt, vanilla, syrup, and lemon curd until smooth. Pour over crust.
  • Warm and spread remaining lemon curd on top. Chill until set.
  • Slice with warm knife. Store in fridge or freezer.
  • See full steps with tips & photos → https://p4pd.org/vegan-lemon-cheesecake-bars/

Notes

  • To speed up the recipe, boil cashews for 10 minutes instead of soaking overnight.
  • Use any crisp vegan cookie—shortbread, graham-style, or lemon-flavored—for the crust.
  • Bars can be frozen for longer storage and thawed in the fridge before serving.