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    Lemon Cheesecake Bars

    Jump to Recipe·Print Recipe

    These cheesecake bars are decadent little squares of heaven! To get the traditional translucent filling, eggs and white sugar are used, but since I do not use either of these ingredients, the filling is made rich with cashews and, therefore, is more cheesecake-like. 

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    Lemon Cheesecake Bars

    Lemon Cheesecake Bars


    • Author: StraightUpFood.com
    • Total Time: 1 hour 5 minutes
    • Yield: 16 (makes 16 bars) 1x
    Print Recipe
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    Description

    These cheesecake bars are decadent little squares of heaven! To get the traditional translucent filling, eggs and white sugar is used, but since I do not use either of these ingredients, the filling is made rich with cashews and, therefore, is more cheesecake-like.Β 


    Ingredients

    Scale

    Filling:

    • 6 ounces raw, unsalted cashews (about 1ΒΌ cups)
    • 5 ounces pitted, quartered Medjool dates (about 8 Medjool or 16 Deglet Noor)
    • 1 cup water
    • Β½ cup lemon juice (2 to 3 lemons)
    • 1 tablespoons arrowroot powder
    • 1 tablespoon lemon zest

    Crust:

    • 1ΒΌ cups old-fashioned rolled oats
    • 2Β½ ounces raw, unsalted cashews (about Β½ cup)
    • 2Β½ ounces pitted, quartered dates (about 4 Medjool or 8 Deglet Noor)
    • 1Β½ tablespoons nondairy milk

    Instructions

    1. To start the filling, place the 6 ounces of cashews, 5 ounces of dates, and water into a blender, and blend briefly (we’ll return to this in step 5). Preheat the oven to 350Β°F. Set aside an 8x8-inch baking pan.
    2. To start the crust, place the oats and cashews into a food processor, and process until the texture resembles coarse flour. Add the dates, and process for about 1 minute, pulsing now and then, until the mixture just begins to clump together. Add the milk (with lid removed, not through hole), and process until the mixture starts to get doughy (this will happen quickly).
    3. Press the dough evenly into the 8x8-inch baking pan, covering the bottom evenly (coming up the sides a little is fine). Bake for 13 to 15 minutes, or just until lightly browned around the edges. When done, remove from the oven and reduce the temperature to 325Β°F.
    4. To finish the filling, add the lemon juice and arrowroot, and blend until very smooth. Stir in the lemon zest. Pour the filling into the pre-baked crust. Tap the pan on the countertop to remove any bubbles and smooth the top. Bake uncovered for 20 minutes (the top will be a very light brown). Cool completely before cutting. Top with grated cashews if desired. Store covered in the refrigerator for up to 5 days (these freeze well, too).
    • Prep Time: 30 mins
    • Cook Time: 35 mins

    Did you make this recipe?

    Tag @straightupfood and hashtag it #straightupfood - we can’t wait to see what you’ve made!

    Above: Step 2, (left) adding the dates to the already processed cashews and oats, and (right) with the milk added until it sticks together in a dough.

    Above: Step 3, (left) pressing the dough into the 8x8 pan; a clean tomato paste can works as a mini rolling pin to get the dough firmly in the pan. Step 4 (right), make sure your blended filling is really smooth, no bumps.

    Above: Step 4, (left) pouring the filling onto the pre-baked crust; (right), make sure that your filling is smooth and even.

    Above: (Left) The finished bars cut into 16 bars; (right) you can see the thickness of the crust, the firm filling, and the lightly browned top.

    Above: If you'd like to add a little flair to the top of your bars, grate some cashews over the top (I use a rotary cheese grater to grate my nuts and seeds).

    « BBQ Baked Beans
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    Reader Interactions

    Comments

    1. Trailmomma

      February 01, 2021 at 9:07 pm

      Oh wow. This looks amazing. Making this tomorrow as I have all the ingredients on hand. Thank you Cathy!!

      Reply
      • Cathy

        February 01, 2021 at 9:30 pm

        Hello! πŸ™‚ Thanks for being the first comment, and I hope you enjoy them!

        Reply
        • Trailmomma

          February 03, 2021 at 6:51 pm

          These were sooooo good! Easy to make as well. I am happy they freeze well so we don’t eat the whole pan. πŸ™‚ Thank you!

          Reply
          • Cathy

            February 04, 2021 at 12:13 am

            Yay! So glad you liked them! Thanks for the follow-up!

            Reply
    2. Vikki

      February 02, 2021 at 1:31 pm

      When I was a child my mum used to make a lemon biscuit cake that was beautiful and tangy. I think this might be a way of having that beautiful tangy slice with compliant foods,,,thankyou I will be trying this one!

      Reply
      • Cathy

        February 02, 2021 at 6:45 pm

        I hope you like it; it's definitely tangy. πŸ™‚ Thanks Vikki!

        Reply
      • Donna Nielsen

        April 13, 2021 at 2:20 pm

        These are amazing! They were also super easy to make and I had all the ingredients on hand. I will definitely be making these again!

        Reply
    3. Patsy Lindblad

      February 04, 2021 at 1:44 pm

      Can I use ground flaxseed or chia seed in place of arrowroot powder?

      Reply
      • Cathy

        February 05, 2021 at 9:11 am

        I don't think either would help it hold up well (it would just make the bars thick like pudding); a sub would be cornstarch or oat flour.

        Reply
        • Patsy

          February 05, 2021 at 9:40 am

          Thanks for the suggestions. Love your cookbook and its many down-to-earth recipes.

          Reply
    4. Carla

      February 27, 2021 at 9:56 am

      I am unable to eat nuts. Is there something I can substitute?

      Reply
      • Cathy

        February 27, 2021 at 5:55 pm

        Some people might use tofu, but I have not tried this with this recipe yet. If you do, use firm or very firm tofu. πŸ™‚

        Reply
    5. Laurel

      March 25, 2021 at 1:59 pm

      Sooo good!! Really loving this recipe! So rich tasting and the crust is amazing! I've been vegan for the animals for years but am now going the next step to a healthier me! Thanks for posting this! 5 stars

      Reply
      • Cathy

        March 26, 2021 at 8:38 am

        Way to go, Laurel! πŸ™‚ Thanks for the comment!

        Reply
    6. Barb

      April 07, 2021 at 3:29 pm

      My friend and I are both lemon lovers.

      Her birthday is next week, and I was wracking my brain to figure out what to make her that would also be compliant (she and her family are not WFPB0

      So, I think I will make this up this week and try it before making one for her.

      Just a quick question - where does one normally find arrowroot powder?

      Thanks!

      Reply
      • Cathy

        April 08, 2021 at 1:26 pm

        Hi Barb, I think arrowroot is mostly found in health groceries, as it's a healthier option than corn starch; both work similarly. πŸ™‚ Look for Bob's Redmill brand; I just searched online to see if our everyday grocery sells it (Safeway) and they do. So it might be easier to find than you think.

        Reply
    7. Millie Bowers

      June 15, 2021 at 8:49 am

      Hi Kathy, just wanted to tell you how much I enjoyed this awesome recipe! WOW, delicious! Millie

      Reply
      • Cathy

        June 16, 2021 at 9:50 pm

        So glad to hear it! Thanks Millie! πŸ˜‰

        Reply
    8. Danielle

      June 21, 2021 at 11:57 am

      Second time making these--just as delicious this round! Was hoping they would travel better once cut if individually wrapped in wax paper, but they were a little too messy (the topping stays very soft). All the more reason to keep them to yourself! πŸ˜‰ Thanks for the deliciousness!

      Reply
      • Cathy

        June 22, 2021 at 9:00 am

        You can always use more arrowroot powder to make them firmer. Also, to chill overnight before cutting will help. πŸ™‚

        Reply
    9. Cheryl Mae

      July 28, 2021 at 5:28 am

      I’m glad I’m not the only one who has to keep looking back at the recipe. And still, occasionally, I will leave something out or mess up the process! Looks yummy!

      Reply
    10. Rebeca

      December 28, 2021 at 11:40 am

      This is my favorite type of recipe. It does not require an explanation ("It's vegan, I'm vegan, it's healthy but...")
      I just shared it with my omnivorous husband and he loved it. That means I can make this recipe for potlucks and celebrations and just enjoy it. Thank you, thank you, thank you!

      Reply
      • Cathy

        December 28, 2021 at 2:20 pm

        Yay! πŸ™‚ Thank you Rebeca!

        Reply

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