Lemon Cheesecake Bars Vegan Gluten Free

Decadent, Creamy, Vegan Lemon Cheesecake Bars

If I were to tell you these lemon cheesecake bars are gluten-free, dairy-free, egg-free, and can even be made sugar-free, would you believe me that they are still incredibly rich, and creamy?! Because they are! I love tart treats like a lemon sheet cake and lemon coconut balls. I’ve even shared a firmer lemon cheesecake tart before. This time, though, I’m sharing these fluffy, light egg-free lemon bars.

These gluten-free cheesecake bars are truly mouthwatering, with a delicious combination of sweet and tart flavor, creamy filling, and slightly crunchy, chewy crust. The dessert is super easy to prepare and requires just 10 ingredients. The simple crust comprises just 6 wholesome ingredients and no refined sugars – using dates to help sweeten and bind it together. The result is far healthier than the regular shortcrust base used for lemon bars and is a version I use often. For example, with this chocolate strawberry cheesecake, eggless cheesecake, mango tart, and vegan chocolate pie!

Meanwhile, the lemon cheesecake filling is 100% dairy-free, relying on silken tofu to create the creamy, melt-in-the-mouth texture (something I’ve also taken advantage of with these indulgent cheesecake brownies). Eating a soy-free diet? No problem! There are soy-free options in the recipe notes too! Best of all, this healthy cheesecake recipe requires just one food processor or blender and a baking pan – that’s it! In no time at all, you’ll be enjoying mouthwatering vegan lemon bars!

The Ingredients and Substitutions

The Gluten-Free Crust

Oats: I used rolled oats, use gluten-free certified, if necessary, for gluten-free cheesecake bars. For a grain-free version, use buckwheat groats. Shredded coconut: Unsweetened shredded coconut is best. Alternatively, use 65g nuts of your choice, walnuts, almonds, pistachio, etc. For a nut-free version, you could use sunflower seeds. Dates: Use soft pitted dates. I recommend Medjool dates which taste great and are usually soft. If using smaller, harder/dryer dates, they may need to be soaked in hot water to soften. Vanilla extract: Helps to add ‘cookie’ flavoring naturally to the vegan squares. Milk: Use any plant-based milk. I use coconut milk for these vegan lemon bars. Salt: Just a pinch to enhance and balance the flavors.

The Healthy Cheesecake Filling

Silken tofu: One package of firm silken tofu helps to create the perfect creamy vegan cheesecake filling. Check the recipe notes for soy-free alternatives. Lemon: You’ll need the juice and zest, so make sure to use fresh lemon. Wash it before zesting and preferably use organic lemons. Sugar: I actually made sugar-free lemon cheesecake bars by using Xylitol in place of sugar. However, you can use regular sugar too. You’ll need granulated sugar for the filling and powdered to dust over the bars before serving. Coconut oil: This will help to add richness and texture to the vegan lemon cheesecake filling. Cornstarch: This is needed to thicken the lemon vegan cheesecake filling. You could also use arrowroot starch. Turmeric (optional): For extra yellow color in the vegan lemon bars.

For the full ingredients list, measurements, complete recipe method, and nutritional information, please read the recipe card below.

How to Make Vegan Lemon Cheesecake Bars

I recommend using a kitchen scale to measure the ingredient in grams for the best and most accurate results.

Step 1: Prepare the gluten-free crust

First, process the oats, coconut, and a pinch of salt in a blender or food processor. Then add the dates, vanilla extract, and plant-based milk. Process until you have a crumbly mixture that holds together when pressed between your fingers.

If it isn’t sticky enough, add one more date – optionally soak it beforehand to soften it.

Then, line a 7×7 or 8×8-inch pan with parchment paper (with a slight overhang) and press the crust into the pan, using the back of a spoon to level it.

Step 2: Prepare the lemon vegan cheesecake filling

Preheat the oven to 375F/190C. To prepare the filling, combine all the filling ingredients in your blender/food processor and process until smooth and creamy. Pour the lemon filling over the crust and tap the pan against your kitchen counter to release any air bubbles.

Step 3: Bake the lemon cheesecake bars

Bake the vegan lemon bars in the oven for 35-40 minutes, or until the edges begin to look slightly dry. Then remove it from the oven and allow it to cool before transferring to the fridge for a further two hours (minimum).

The vegan cheesecake will still be wobbly when you first remove it from the oven. Allowing it to chill before slicing it into bars is critical, so try not to be impatient.

Use the overhang of parchment paper to help pull the lemon cheesecake out of the pan and then slice into bars, dust with a little powdered sugar, and enjoy!

You can cut the cheesecake into 6 large bars as I have. Alternatively, cut the vegan lemon bars into slightly smaller 8 bars (cut the bars through the center horizontally and vertically, then slice each quarter in half.). You could even make them into bite-sized pieces by cutting those pieces in half for 16 pieces (perfect for a dessert party tray!). Make sure to wipe the knife between cuts for the cleanest slices.

How to Make-Ahead and Store?

Make-ahead: These lemon cheesecake squares slice better when well chilled, so I recommend making them a day in advance, then slice and powder with sugar right before serving. To Store: Store leftover bars in the refrigerator, covered, for up to a week. To freeze: Lay the vegan squares on a baking tray (with space between), freeze until solid, then transfer to a freezer-safe container/bag and store for up to 1 month. Allow the bar to thaw in the refrigerator.

Recipe Notes

For a soy-free version: You can either use one cup of dairy-free thick yogurt or one cup of the thick coconut cream in a can of coconut milk (leave it to chill in the fridge overnight, then open, drain the liquid, and use the thick cream). However, as these options aren’t as thick as the silken tofu, I recommend adding one cup of soaked cashews (soaked in boiling water for one hour or overnight in room temp water). Otherwise, the bars won’t set properly. You could also use 350g (12.3oz) vegan curd (quark) or cream cheese without any cashews. Adjust the flavors: You can try the egg-free lemon bars filling raw. Give it a taste and adjust (more sugar, more lemon juice) if needed. Swap the citrus: As delicious as these lemon cheesecake bars are, did you know you can use the same recipe with lime, orange, or even grapefruit too?! When making ahead: Dust them with powdered sugar just before serving. Otherwise, it just melts into the cheesecake layer. Don’t overdo the turmeric: Keep in mind that the color will become more pronounced as it cooks.

More Creamy Vegan Desserts

Blueberry cream pie Strawberry coconut cheesecake Vegan cheesecake tartlets Fruity cheesecake Raw vegan blueberry cheesecake Strawberry Mousse Vegan chocolate pudding Banana pudding

If you try this gluten-free lemon cheesecake bars recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan – I love seeing them