Description
These Lemon Raspberry Cheesecake Bars are a vibrant, vegan dessert featuring a creamy lemon-infused cheesecake filling layered with fresh raspberries and topped with a tangy raspberry curd. Made with a cashew-date crust and dairy-free cream cheese and yogurt, they’re naturally sweetened and perfect for a refreshing treat that requires no baking.
Ingredients
Scale
Raspberry Curd
- ½ batch raspberry curd (prepared up to 2 days ahead and refrigerated)
Crust
- 150 g cashews
- ¼ teaspoon sea salt
- 100 g Medjool dates (pitted and roughly chopped)
Filling
- 150 g cashews (soaked as per 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 as per note 2)
- 30 ml pure maple syrup
- 30 g coconut oil
- 1 teaspoon vanilla bean paste (or vanilla extract)
Topping
- Fresh raspberries (quantity as desired for layering)
- ½ batch raspberry curd (for topping, gently warmed to spreadable consistency)
Instructions
- Prepare Ingredients: Make half a batch of raspberry curd up to two days in advance and keep refrigerated until needed. Zest and juice the lemons. Soak the cashews according to the recipe notes to soften them for blending. Line a 9″ loaf pan with parchment paper, covering the base and sides.
- Make the Crust: In a food processor, add the 150 g cashews and sea salt, then blitz until finely ground. Add the chopped Medjool dates and blend again until the mixture becomes sticky and holds together when pressed between your fingers.
- Form the Crust: Press the crust mixture firmly into the base of the prepared loaf pan, smoothing it out with your fingers or the back of a spoon to make it compact and even. Place it in the refrigerator to chill while you prepare the filling.
- Prepare the Filling: Combine the soaked 150 g cashews, lemon zest, lemon juice, vegan cream cheese, vegan Greek-style yogurt, maple syrup, coconut oil, and vanilla bean paste in a high-speed blender. Blend thoroughly until the mixture is completely smooth and creamy without any lumps.
- Assemble the Cheesecake Layers: Pour about half of the cream cheese filling over the crust in the pan, then evenly scatter fresh raspberries on top, gently pressing them into the filling. Pour the remaining filling over the raspberries and smooth the surface with a spatula or spoon. Refrigerate the assembled bars for at least 5 hours or overnight until fully set.
- Add the Raspberry Curd Topping: Gently warm the refrigerated raspberry curd over a double boiler, stirring carefully until it reaches a spreadable consistency. Avoid overheating to prevent melting the cheesecake layers. Spoon the curd over the set cheesecake and smooth it out with the back of a spoon. Return to the fridge for another 30 minutes to 1 hour to set the topping.
- Serve and Store: When ready to serve, use a hot, wet, sharp knife to cut the cheesecake bars cleanly into portions. Store any leftovers in a covered container in the refrigerator for up to 5 days, or freeze for up to one month. To serve frozen bars, thaw overnight in the fridge or at room temperature for 30 minutes to an hour.
Notes
- Note 1: Soak cashews in hot water for at least 2 hours or overnight to ensure a smooth, creamy filling.
- Note 2: Vegan Greek-style yogurt or vegan Skyr helps achieve a thick, tangy texture similar to traditional cheesecake.
- The crust mixture should stick together easily; if too dry, add an extra date or two.
- Use a double boiler or gentle heat to warm the raspberry curd to prevent it from thinning or melting the cheesecake.
- Press raspberries gently into the filling to distribute fruit without breaking the cheesecake texture.
