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Potluck Treat Dairy-free Lemon Cheesecake Bars

Posted on Jun 3, 2019 by in Dairy Free | 0 comments

Servings: 9

Yummy Nut & Oat Crust:
1/2 cup oats, gluten free
1/2 cup walnuts or pecans, raw
1/4 cup flour blend, gluten-free
2 tablespoons melted coconut oil
2 tablespoons maple syrup or honey

Lemon Cheesecake Filling:
2 cups cashews, raw, soaked in warm water for an hour
1/3 cup So Delicious Dairy-free Unsweetened Coconut Milk Beverage
1/3 cup melted coconut oil
1/3 cup cane sugar – organic
2 tablespoons lemon juice
2 teaspoons lemon zest
1 teaspoon pure vanilla extract
1/4 teaspoon salt

Lemon Glaze Topping:
1/4 cup cane sugar – organic
2 tablespoons cornstarch
1/2 cup Coconut Milk Beverage – Dairy-free, Unsweetened
1/4 cup lemon juice
1 teaspoon lemon zest
1/2 teaspoon vanilla extract

Yummy Nut & Oat Crust:
Preheat oven to 350 degrees Fahrenheit.
Using an 8×8 inch baking pan, line with parchment paper.
Place oats and pecans or walnuts in food processor or high-powered blender.
Grind for one minute on high.
Add coconut oil and maple syrup or honey.
Press crust into prepared baking pan.
Bake for 18 to 20 minutes.
Allow to completely cool in the pan.
Meanwhile, make filling.

Lemon Cheesecake Filling:
Add soaked and dried cashews to food processor or high-power blender.
Mix in the coconut milk, coconut oil, and sugar.
Blend for one to two minutes on high.
Add lemon juice, lemon zest, vanilla and salt.
Continue to blend on high until smooth and creamy.
Pour cheesecake mixture into pan, over cooled crust.
Cover and carefully place in freezer for 2 to 3 hours to become firm.

Lemon Glaze Topping:
While the cheesecake mix chills, using a medium saucepan, make the lemon glaze by combining sugar and cornstarch.
Whisk in coconut milk beverage and lemon juice.
While stirring constantly, cook over medium heat for about 5 minutes or until bubbly and thick.
After removing from heat, whisk in lemon zest and vanilla.
Pour into bowl.
Cover with plastic wrap – make sure wrap is touching pudding.
Place in refrigerator until needed.

Remove cheesecake from freezer when firm.
Spread cooled lemon glaze over cheesecake.
Replace in refrigerator until it sets.
To serve, remove from pan using parchment paper.
Slice into bars.
Serve chilled.
Refrigerate leftover cheesecake.

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