How to Make Cashew Lemon Cheesecake Bars (No Bake)
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Mix almond flour and 2 tbsp powdered erythritol with melted butter. Press into an 8x8-inch pan lined with parchment paper to form the crust.
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Blend soaked cashews, cream cheese, lemon juice, lemon zest, remaining erythritol, vanilla, and salt until perfectly smooth.
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Spread cashew cheesecake mixture evenly over crust.
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Refrigerate at least 3 hours or until set.
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Lift bars using parchment, slice into 8 pieces, and serve chilled.
Pro Tips for Perfect Cashew Lemon Cheesecake Bars (No Bake)
- Prep Ahead: Plan for chill time so the texture sets properly before serving.
- Storage: Keep refrigerated in an airtight container; serve chilled for the best texture.
- Substitutions: If you’re out of raw cashews, soaked 2 hours and drained, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: If it feels soft, give it a bit more chill time—desserts like this firm up as they cool.
Frequently Asked Questions
How do I store Cashew Lemon Cheesecake Bars (No Bake)?
Keep in an airtight container in the fridge; it holds well for several days. For best texture, serve chilled.
Can I freeze Cashew Lemon Cheesecake Bars (No Bake)?
Yes—freeze in a single layer until firm, then transfer to a freezer bag or container. Thaw in the fridge for best texture.
What can I substitute for raw cashews, soaked 2 hours and drained?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain nuts, dairy, gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.