These lemon raspberry cheesecake bars are creamy, fruity, mild, and such a crowd-pleaser. The tart but candy taste of raspberries and recent and zesty lemon are the right mixture. Prepare for a tangy taste explosion from the very first chew!
They’re like a fusion between vegan lemon cheesecake and vegan raspberry cheesecake, all topped with tart selfmade raspberry curd.
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📖 Recipe Overview
- No-Bake – You solely want about half-hour of hands-on prep time to make this fast and simple cheesecake. Even higher, there isn’t any have to activate the oven, your blender and fridge will do all of the heavy lifting for you.
- Small Batch – This small batch cheesecake serves between 6 and eight folks (relying on the way you slice it 😉). Plus, it freezes nicely, so its nice for once you’re serving smaller teams or simply need one all for your self and cannot be bothered to make a full-sized cake.
- Vegan AND Gluten-Free – This cheesecake options an entire meals crust constructed from dates and nuts. My easy press-in crust doubles down on the candy taste and makes this a naturally gluten-free dessert.
🧾 Substances Wanted
Ingredient Notes
- Cashews – Cashew nuts give vegan cheesecake recipes their “cheesiness”! When soaked (see recipe notes) they offer uncooked truffles an exquisite creamy cheesecake consistency. Cashew nuts additionally add a buttery taste to the crust.
- Vegan Cream Cheese – This by far will add probably the most genuine cheesecake taste to vegan cheesecake. I like to recommend utilizing Violife or selfmade non-dairy cream cheese.
- Vegan Yogurt – This provides a lightness to vegan cheesecake recipes and provides them virtually a “bitter cream” tangy taste. Which is ideal for these refreshing raspberry lemon cheesecake bars.
- Maple Syrup – Maple syrup is my sweetener of alternative for thus many no-bake desserts. It provides a splendidly delicate taste.
- Lemons – I at all times suggest you utilize recent lemons as bottled lemon juice doesn’t hit the identical! You may want each lemon juice and lemon zest for probably the most lemony cheesecake filling!
- Raspberries – Recent raspberries work greatest for the filling as this cheesecake units within the fridge and frozen berries will go bleed into the batter after they defrost. Having mentioned that, you should utilize frozen berries for the curd.
🥣 How To Make Raspberry Cheesecake Bars
These scrumptious dairy-free cheesecake bars come collectively in 3 easy levels; the berry curd, blender filling, and no-bake crust. This is how it’s carried out:
Step 1: Make half a batch of raspberry curd as much as 2 days forward and refrigerate till prepared to make use of. Pre-soak the cashews as per the recipe notes. Line the bottom and sides of a 9″ loaf pan with parchment paper.
Step 2: Add the cashews and sea salt to a meals processor and blitz for a minute or so till finely floor. Add the chopped dates and mix once more till the combination sticks collectively between your fingers.
Step 3: Press the crust into the bottom of the pan and clean it down together with your fingers or utilizing a spoon – ensure it’s compact. Refrigerate whilst you make the filling.
Step 4: Add the entire filling substances to a high-speed blender and blitz till clean and creamy with none lumps.
Step 5: Add about half of the cream cheese filling to the pan, then scatter the recent raspberries on high, urgent them into the batter.
Step 6: Prime with the remaining cream cheese combination and clean out the floor with a spatula or spoon. Refrigerate for at least 5 hours (or in a single day) till set.
Step 7: Add the curd on high of the set cheesecake, smoothing it out with the again of a spoon. Refrigerate for an additional half-hour to an hour earlier than serving.
As soon as set, use a sizzling moist sharp knife to chop it into servings.
🍋 Variations
There are many methods you may put your individual spin on these no-bake raspberry cheesecake bars. Listed below are some concepts:
- Cookie Crust – Be happy to get artistic with the cheesecake base. You could possibly go for a cookie crust like in these lime cheesecake bars or use vegan graham crackers rather than the cookies for those who’ve obtained some it’s essential dissipate.
- Lemon Berry Cheesecake Bars: You possibly can swap the recent raspberries within the batter for different berries like blueberries or blackberries.
- Raspberry Ripple: You possibly can create a raspberry swirl cheesecake by folding some berry coulis into the lemon cheesecake combination. Add only a 2-3 tablespoons, as any extra can stop your cheesecake from setting firmly.
- Vegan cream cheese: This may be swapped out for full-fat coconut milk (utilizing solely the thick cream from the highest of the can) or coconut cream.
💬 FAQs
Completely! For those who would favor to skip the raspberry curd, you may as an alternative double up on the recent raspberries contained in the filling.
Sure, you may swap the cashews within the filling out measure-for-measure with soaked sunflower seeds. Alternatively, for those who’re simply avoiding cashews you can also make it with out cashews or sunflower seeds and as an alternative use macadamia nuts.
For the crust, swap the cashews for coconut flakes or gluten-free oats.
These vegan lemon raspberry bars will retailer ffor as much as 5 days refrigerated in an hermetic container. They are often stored at room temperature for a few hours on the day of serving, however I do not suggest conserving them out longer than that as they’ll start to soften.
You possibly can freeze the cheesecake bars in individually wrapped parts and defrost them at room temperature for half-hour to an hour earlier than serving, or within the fridge in a single day.
They will hold nicely saved within the freezer for a few months.
🍰 Extra Cheesecake Bars
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Description
These deliciously creamy and lightweight vegan lemon raspberry cheesecake bars are so vibrant and flavorsome. Being no-bake makes them really easy to make. They’re refined sugar-free and can be tailored as gluten-free.
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Put together: Make half a batch of raspberry curd as much as 2 days forward and refrigerate till prepared to make use of. Zest and juice the lemons. Pre-soak the cashews as per the recipe notes. Line the bottom and sides of a 9″ loaf pan with parchment paper.
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Make the crust: Add the cashews and sea salt to a meals processor and blitz for a minute or so till finely floor. Add the chopped dates and mix once more till the combination sticks collectively between your fingers.
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Press the crust into the bottom of the pan and clean it down together with your fingers or utilizing a spoon – ensure it’s compact. Refrigerate whilst you make the filling.
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Make the filling: Add the entire filling substances to a high-speed blender and blitz till clean and creamy with none lumps.
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Add about half of the cream cheese filling to the pan, then scatter the recent raspberries on high, urgent them into the batter.Prime with the remaining cream cheese combination and clean out the floor with a spatula or spoon. Refrigerate for at least 5 hours (or in a single day) till set.
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Add the topping: The curd will thicken within the fridge, to get it again to a pourable consistency add to a big bowl and really gently warmth it over a double boiler while stirring in order that it turns into a spreadable consistency – watch out to not overheat it as you do not need it to soften the cheesecakeAdd the curd on high of the set cheesecake, smoothing it out with the again of a spoon. Refrigerate for an additional half-hour to an hour earlier than serving.
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Serving and storage: As soon as set, use a sizzling moist sharp knife to chop it into servings. They may hold for as much as 5 days in a lined container within the fridge. They will hold in a freezer-safe container for as much as a month. To serve, merely defrost within the fridge in a single day or at room temperature for 30 minutes to an hour.
- Soaked cashews: soak the cashews in water for 4 hours, rinse, and drain. It’s also possible to quick-soak your cashews by soaking them in boiled water for half-hour.
- Yogurt: Use thick coconut yogurt for a soy-free possibility.
Serving: 1slice | Energy: 436kcal | Carbohydrates: 40g | Protein: 10g | Fats: 30g | Saturated Fats: 9g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 9g | Sodium: 201mg | Potassium: 395mg | Fiber: 5g | Sugar: 25g | Vitamin A: 192IU | Vitamin C: 10mg | Calcium: 82mg | Iron: 3mg
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