Description
These Lemon Raspberry Cheesecake Bars are a delightful vegan dessert featuring a creamy lemon-flavored cashew filling layered with fresh raspberries and a tangy raspberry curd topping. Made without any baking, they offer a refreshing, smooth texture with a naturally sweet date and cashew crust. Perfect for a make-ahead treat that impresses with vibrant flavors and a luscious finish.
Ingredients
Scale
Raspberry Curd
- ½ batch raspberry curd (prepared up to 2 days ahead, see recipe 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
Topping
- ½ batch raspberry curd (thickened, gently warmed to spread)
- Fresh raspberries (quantity not specified, for scattering in filling layer)
Instructions
- Prepare: Make half a batch of raspberry curd up to 2 days in advance and refrigerate until needed. Zest and juice the lemons. Soak the cashews as noted in the recipe. Line a 9-inch loaf pan with parchment paper, covering the base and sides completely.
- Make the crust: Place 150 g of cashews and sea salt in a food processor and blend for about one minute until finely ground. Add the chopped Medjool dates and process again until the mixture sticks together when pressed between your fingers, forming a sticky crumb.
- Form the crust: Press the crust mixture firmly into the base of the prepared loaf pan, smoothing the surface with fingers or the back of a spoon to compact it well. Place it in the refrigerator to chill while preparing the filling.
- Make the filling: Add all filling ingredients—including soaked cashews, lemon zest and juice, vegan cream cheese, vegan yogurt, maple syrup, coconut oil, and vanilla—to a high-speed blender. Blend until smooth and creamy with no lumps remaining.
- Layer the filling: Pour about half of the cream cheese filling into the crust-lined pan. Scatter fresh raspberries evenly over this layer, gently pressing them into the batter. Pour the remaining cream cheese filling over the raspberries, smoothing the top with a spatula or spoon. Refrigerate the pan for a minimum of 5 hours or preferably overnight to set fully.
- Prepare and add the topping: Remove the raspberry curd from the fridge; if it is too thick, gently warm it over a double boiler while stirring until it reaches a pourable, spreadable consistency—take care not to overheat or melt the cheesecake underneath. Spread the curd evenly over the set cheesecake. Return to the refrigerator for another 30 minutes to 1 hour to allow the topping to set.
- Serve and store: To serve, use a hot, wet, sharp knife to slice the cheesecake bars cleanly. Store any leftovers in a covered container in the refrigerator for up to 5 days. For longer storage, freeze in a freezer-safe container for up to one month. Thaw in the refrigerator overnight or at room temperature for 30 minutes to one hour before serving.
Notes
- Note 1: Soaking cashews—soak the cashews in water for at least 4 hours or overnight for best results to achieve a creamy texture in the filling.
- Note 2: Vegan yogurt—vegan Greek-style yogurt or vegan Skyr helps achieve a tangy, creamy consistency similar to traditional Greek yogurt.
- Use a high-speed blender and food processor for best texture outcomes.
- Ensure the crust is compacted well to prevent crumbling when cut.
- Handle raspberry curd gently when warming to avoid melting or damaging the cheesecake bars.
