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.
Lemon Cheesecake Bars
- Prep Time: 30 mins
- Cook Time: 35 mins
- Total Time: 1 hour 5 minutes
- Yield: 16 (makes 16 bars) 1x
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.
Ingredients
Filling:
- 6 ounces raw, unsalted cashews (about 1¼ cups)
- 5 ounces pitted, quartered Medjool dates (about 8 Medjool or 16 Deglet Noor)
- 1 cup water
- ½ cup lemon juice (2 to 3 lemons)
- 1 tablespoons arrowroot powder
- 1 tablespoon lemon zest
Crust:
- 1¼ cups old-fashioned rolled oats
- 2½ ounces raw, unsalted cashews (about ½ cup)
- 2½ ounces pitted, quartered dates (about 4 Medjool or 8 Deglet Noor)
- 1½ tablespoons nondairy milk
Instructions
- 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 350°F. Set aside an 8x8-inch baking pan.
- 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).
- 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 325°F.
- 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).
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).
Oh wow. This looks amazing. Making this tomorrow as I have all the ingredients on hand. Thank you Cathy!!
Hello! 🙂 Thanks for being the first comment, and I hope you enjoy them!
These were sooooo good! Easy to make as well. I am happy they freeze well so we don’t eat the whole pan. 🙂 Thank you!
Yay! So glad you liked them! Thanks for the follow-up!
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!
I hope you like it; it's definitely tangy. 🙂 Thanks Vikki!
Can I use ground flaxseed or chia seed in place of arrowroot powder?
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.
Thanks for the suggestions. Love your cookbook and its many down-to-earth recipes.
I am unable to eat nuts. Is there something I can substitute?
Some people might use tofu, but I have not tried this with this recipe yet. If you do, use firm or very firm tofu. 🙂