Vegan Lemon Cheesecake Bars

by Francesca
12 Bars
1 hr 15 min

Today I’m sharing with you a great dessert idea which is easy to make, both vegan and keto diets friendly. It’s dairy-free, gluten-free and refined sugar free. it’s kids approved too and it will surprise you on how delicious it is! In fact you will be amazed at how no one would guess that it’s actually a vegan cheesecake!

Please let me know if you give this recipe a go!

The crunchy bake is covered by the most delicious lemon vegan cheese cream!

The almond flakes on top add a little bit of crunchiness to the creamy filling.

These delicious bars worked perfectly as a great after school snack!

Vegan Lemon Cheesecake Bars
Recipe details
  • 12  Bars
  • Prep time: 15 Minutes Cook time: 1 Hours Total time: 1 hr 15 min
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For the base
  • 1 cup + 1/2 ground almond
  • 4 tablespoons coconut oil
For the filling
  • 300gr (10 1/2 oz) vegan cheese cream (at room temperature)
  • 1 cup vanilla plant based yogurt
  • 2 tbsp lemon juice
  • 2 tsp lemon zest
  • 1/2 cup erythritol
  • 3 tbsp ground almond
  • 1 tsp turmeric for colour

Take a rectangular tray and cover it with parchment paper.
Make the mix for the base and cover the bottom of the tray, pushing it so that it’s well compact.
Leave on the side and preheat the oven at 160 degrees fan oven.
Mix all these ingredients for the filling and cover all the base with it.
Transfer the tray in the oven and cook for about 20 minutes.
Take it out, let it cool completely then transfer in the freezer for about 30 minutes.
Cut in bars and refrigerate again for an extra 15 minutes.