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Vegane Kuchenrezepte Lemon Cheesecake Bars ohne Backen

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.
Arbeitszeit40 minutes
Gesamtzeit4 hours 40 minutes
Kategorie: Dessert
Küche: Vegan
Stichwort: Cheesecake Rezept, easy rezepte, einfache Kuchenrezepte, Lemon Curd, No-Bake Cheesecake, schnelle Kuchenrezepte, Schnelle Kuchenrezepte Einfach, To Go Rezepte, Vegan Lemon Cheesecake, Vegane Kuchenrezepte
Zutaten für : 8 servings
Autorin: Emilia

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

  1. Line a 9 in loaf pan with parchment and leave a little overhang.
  2. Blitz cookies and salt in a food processor until fine. Add butter and blend until the mix holds when pressed.
  3. Press the crust into the pan in an even compact layer. Refrigerate.
  4. Blend cashews, vegan cream cheese, yogurt, vanilla, agave, and about 150 g lemon curd until silky and smooth.
  5. Pour the filling over the crust. Smooth the top. Chill until set for at least 6 hours or overnight.
  6. Warm the remaining lemon curd in a small pot until spreadable. Spoon over the set cheesecake and smooth.
  7. 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.
  8. Store bars in a sealed box in the fridge for up to 5 days or freeze for longer.

Tipps & Hinweise

Quick soak cashews in boiled water for 30 minutes if short on time. Use gluten free cookies for the crust if needed. For a fuller cheesecake make the recipe in a round 8 in pan by scaling by about one third.