I crave bright citrus and creamy bites, so I made these lemon cheesecake bars for us. Vegane Kuchenrezepte fit my week when I need sweet comfort that still feels light. Easy Rezepte and To Go Rezepte guide the way. I keep the steps short. I keep the tools simple. We start with a crisp cookie base and a cool creamy layer with vegan cream cheese and yogurt. Schnelle Kuchenrezepte and Schnelle Kuchenrezepte Einfach help when guests text on short notice. Einfache Kuchenrezepte save the day at brunch or late night. The lemon curd adds clean zing and a glossy top. Each square lifts with a neat edge and a soft center. I like one with coffee. You might grab two. No judgement. This Cheesecake Rezept holds well in the fridge and cuts clean when cold. I pack a bar for a walk or a commute and it stays tidy. We get a balanced bite in every forkful. Not too sweet. Not too tart. Just right for today.
Table of Contents
- 1) Key Takeaways
- 2) Easy Vegan Lemon Cheesecake Bars Recipe
- 3) Ingredients for Vegan Lemon Cheesecake Bars
- 4) How to Make Vegan Lemon Cheesecake Bars
- 5) Tips for Making Vegan Lemon Cheesecake Bars
- 6) Making Vegan Lemon Cheesecake Bars Ahead of Time
- 7) Storing Leftover Vegan Lemon Cheesecake Bars
- 8) Try these dessert recipes next
- 9) Vegan Lemon Cheesecake Bars
- 10) Nutrition
1) Key Takeaways
I wrote this with care for creamy squares that taste bright and clean. Emilia shares it on Emilia Rezepte where we cook with a calm mood and a steady hand.
The base stays crisp. The filling sets smooth. The top shines with lemon. Slices lift neat. Bars travel well. Friends ask for more.
No bake work fits busy days. The mix suits vegan cheesecake fans and folks who love lemon bars. Tools stay simple. Steps stay short. Flavor runs long.
2) Easy Vegan Lemon Cheesecake Bars Recipe
Vegane Kuchenrezepte help me plan. Vegane Kuchenrezepte also keep my sweet tooth in a kind rhythm. I reach for this bar when life needs a soft edge and a bright lift. I make a pan on Sunday and the week feels easier.
I use a cookie crumb base that presses tight and chills firm. A no bake filling with vegan cream cheese and yogurt turns silky in a blender. Fresh lemon brings zip without fuss. It is quick, it is tidy, it is friendly for a picnic or a lunch box. That fits easy vegan dessert bars and the idea behind no bake vegan cheesecake.
Emilia signs this recipe for Emilia Rezepte and keeps the tone light and real. We eat a square with coffee and talk about small wins. Vegane Kuchenrezepte live for moments like that.
3) Ingredients for Vegan Lemon Cheesecake Bars
Vegan cookies crumb fine for a crisp base that cuts clean and holds each neat bar without crumble.
Vegan butter melts and binds the crumbs so the crust stays firm yet tender under a soft filling.
Sea salt wakes the lemon and rounds the sweet so each bite feels balanced and bright.
Raw cashews soak and blend into body for a plush texture that mimics classic cheesecake with ease.
Vegan cream cheese brings mild tang and smooth finish that sets well when chilled.
Vegan Greek style yogurt adds lift and lightness so the filling stays creamy without heaviness.
Vanilla extract softens edges and lets the citrus feel round and gentle on the palate.
Maple or agave syrup sweetens with a clean note that supports lemon without crowding it.
Lemon curd vegan supplies the bright top and part of the filling for clear citrus shine.
Lemon zest and juice add fresh zip that carries through each square and keeps flavors lively for fans of vegan cheesecake.
4) How to Make Vegan Lemon Cheesecake Bars
Step 1 line a loaf pan with parchment and leave tabs for an easy lift later. This small move saves mess and keeps edges sharp.
Step 2 pulse cookies with salt to a fine crumb. Stir in melted vegan butter until the mix clumps when pressed between fingers.
Step 3 press the crust into the pan with a flat cup. Pack the layer tight and even. Chill until firm so the filling sits well.
Step 4 blend soaked cashews, vegan cream cheese, yogurt, vanilla, syrup, and a scoop of lemon curd. Blend until glossy and very smooth.
Step 5 pour the filling over the cold crust. Smooth the top with a spatula. Tap the pan to pop little air pockets.
Step 6 chill until set. A long rest yields the best slice. Spread the rest of the lemon curd on top and chill again for a clean sheen.
Step 7 lift the slab out by the parchment. Warm a knife in hot water. Wipe and cut into tidy bars. Serve and smile.
5) Tips for Making Vegan Lemon Cheesecake Bars
Use soaked cashews for a silky body. A short soak in hot water works when time runs tight. This trick shows up often in vegane Backrezepte and keeps texture plush.
Pack the crust hard for a sturdy base. A flat bottom glass helps. Press to the corners so every bar stands tall and neat.
Chill long for the cleanest cut. Cold sets the filling and makes service easy for picnics and To Go plans linked with vegan lemon cheesecake bars and lemon bars fans.
6) Making Vegan Lemon Cheesecake Bars Ahead of Time
I like to build the crust on day one and blend the filling on day two. This little split keeps work light and fits busy weeks that call for pflanzliche Kuchenideen.
Bars rest well in the fridge. The flavor settles and the lemon mellows in a kind way. Slices hold shape and stack in a tin for travel.
For events, I cut the bars at home then place parchment between layers. That habit protects the glossy top and suits no bake bars for easy serving.
7) Storing Leftover Vegan Lemon Cheesecake Bars
Place bars in a tight box and keep them cold. The crust stays crisp and the filling stays smooth for several days.
For longer storage, freeze the bars on a tray, then tuck them into bags. Thaw in the fridge and eat when they feel cool and creamy.
This plan matches milchfreie Kuchenrezepte that value clean texture and simple care. Flavor stays bright. Edges stay neat. Life stays easy.
8) Try these dessert recipes next
[yarpp]9) Vegan Lemon Cheesecake Bars
Vegane Kuchenrezepte Lemon Cheesecake Bars ohne Backen
Zutaten
Vegan Lemon Curd
- ¾ Batch vegan lemon curd about 450 g prep ahead
Crust
- 140 g vegan cookies such as digestives
- 45 g unsalted vegan butter block style
- ½ tsp sea salt
Filling
- 150 g cashews soaked and drained
- 300 g vegan cream cheese
- 80 g vegan Greek style yogurt
- 1 tsp vanilla extract
- 2 tbsp agave syrup or maple syrup
Anleitung
- Line a 9 in loaf pan with parchment and leave a little overhang.
- Blitz cookies and salt in a food processor until fine. Add butter and blend until the mix holds when pressed.
- Press the crust into the pan in an even compact layer. Refrigerate.
- Blend cashews, vegan cream cheese, yogurt, vanilla, agave, and about 150 g lemon curd until silky and smooth.
- Pour the filling over the crust. Smooth the top. Chill until set for at least 6 hours or overnight.
- Warm the remaining lemon curd in a small pot until spreadable. Spoon over the set cheesecake and smooth.
- Chill for 1 hour or freeze for 30 minutes. Lift out using the parchment. Cut into bars with a hot sharp knife. Wipe the blade between cuts.
- Store bars in a sealed box in the fridge for up to 5 days or freeze for longer.
10) Nutrition
Serving size one bar. Calories about three hundred sixty. Sugar about nineteen grams. Sodium about two hundred ten milligrams.
Fat about twenty two grams with eight grams saturated. Carbohydrates about thirty four grams. Fiber about two grams. Protein about six grams. Cholesterol zero.
Figures offer a guide for planning only. Ingredients and brands shift numbers. Taste remains the focus for Vegane Kuchenrezepte lovers.
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