Bars of Raw Lemon Cheesecake

For a nutritious raw lemon cheesecake dessert, a creamy, rich, lemony coconut cashew cream filling rests above a naturally sweetened nut crust! Next, make my No-Bake Raw Chocolate Grapefruit Tart with Nut Crust.

I’ve been on a lemon kick recently. Cookies, pies, sorbets, and fresh lemon slices in my mouth. I blame it on the last rush of summer coursing through my veins.

I’d been wanting to make lemon bars for a long time, but the thought of using that much butter made me nervous. So I decided to make lemon cheesecake instead, but the thought of that much cream cheese and sugar made my stomach churn just as badly.

I eventually gave up and created chocolate beet cake, the obvious option of alternative.

Finding a new use for an easy nut crust

I had the itch to create my raw grapefruit tart recently, and it occurred to me that I could definitely reuse the nut crust for something light and summery (even though Im chompin at the bit for Fall).

So I prepared enough crust for 88 pans and then stood in my kitchen gazing at it. I imagined it would eventually tire of my looking at it and develop itself into some brilliant creation.

Obviously, I’m quite rational.

Enter the raw lemon cheesecake bar idea

Instead of staring and wishing for food, I began searching around in the cupboard and fridge. We had an excess of lemons, and I discovered a bag of cashews I’d purchased with the purpose of creating a cashew cream pie (wait tuned for that one), as well as a can of coconut cream meant for whipped cream in the fridge.

Why not mix the two to make a rich bar filling? And why not include some lemon? Lemon juice, lemon zest, and maybe some lemon emulsion.


Should they stay in the freezer?

Fortunately, it turned out to be a terrific idea. I made the mistake of placing them in the freezer to set before attempting to eat them immediately. After approximately 30 minutes, they had a beautiful creamy consistency, but they were also a little melty.

Flavor is also lacking. The iciness of being in the freezer was too distracting to the taste receptors, not because it required more power.

Set in the freezer, store in the fridge

I discovered that freezing these raw lemon cheesecake bars until firm and then refrigerating them until ready to serve is the best combo.

It gives them that delightfully creamy, delicious, cheesecake-like tongue feel. It’s just what I’m looking for in a surprisingly nutritious dessert.

Thus the tl;dr is that you need prepare ahead for this meal, but the recipe itself is really simple. Put everything in a food processor and blend until smooth.

Even better, it keeps well in the fridge. This isn’t one of those recipes that you have to eat the next day because it turns mushy and disgusting. No, sir. It’s just as good on day five, if not better!

Nothing is perfect, so I’ll say this about this recipe: the crust is a shambles. I don’t like to add a lot of sweetness simply to keep it together, so I leave it a little crumbly and eat it with a fork or spoon.

Or simply cram it in your mouth and ignore the crumbled mess on your shirt. I’m not going to pass judgment on you, and if other people succeed, you don’t need that type of negativity in your life.

How to serve lemon cheesecake bars

I like to top mine with thinly sliced fresh lemons. I prefer to eat them as is, but I also like to squeeze them on top of the bar for a little something something.

You may alternatively use lemon zest, candied lemon slices, or no ingredients at all! They’ll be tasty no matter what.

Raw Lemon Cheesecake Bars

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Prep Time: 10hrs
Total Time: 10hrs
Servings: 16bars
    ✓ Read the recipe beginning to end
    ✓ Check oven calibration
    ✓ Check expiration dates
    ✓ Properly measure ingredients
    ✓ Check butter temperature


A creamy, rich, lemony coconut cashew cream filling sits atop a naturally sweetened nut crust for the perfect easy and healthy dessert!


  • The food processor



  • raw almonds in cup
  • walnuts with cupraw
  • cupdates
  • 1 tablespoon melted coconut oil
  • 1 tsp sea salt


  • 2 cups raw cashews (soaked) (at least 4 hours)
  • 1 quart coconut cream
  • 2 lemons, juiced
  • 2 lemons, zest
  • to taste, 1-2 tablespoons raw honey or agave syrup
  • 1 tsp sea salt
  • 1 teaspoon lemon emulsion, optional and to your taste
  • Optional garnish: fresh lemon slices


Cashew prep

  • Soak cashews in a dish of boiling water overnight to prepare for filling the next day (or at least 4 hours).
    2 cups cashews, raw


  • Prepare an 88 or 99 pan with parchment paper and nonstick spray.
  • 1 tablespoon coconut oil, a pinch of sea salt
    12 cup raw almonds, 2 cup raw walnuts
    In a food processor, add all of the crust ingredients (almonds, walnuts, dates, coconut oil, and sea salt) and pulse until thoroughly incorporated and sticky.
  • Cover the bottom of the prepared pan with the crust mixture. Set aside.


  • Blend in the agave syrup and salt until smooth. If you want a stronger lemon taste, add the lemon emulsion and pulse one more to mix.
    1 can coconut cream, 2 lemons’ juice, 2 lemons’ zest, 1-2 tablespoons raw honey or agave syrup, a pinch of sea salt, and 1 teaspoon lemon emulsion

    Combine soaked cashews, coconut cream, lemon juice, lemon zest, and honey in a food processor.

  • Spread the contents evenly over the prepared crust using a spatula.
  • Top with thin lemon slices if desired (halved, to fit individual servings if desired).
    Lemon slices, fresh
  • Wrap the pan with plastic wrap and put it in the freezer to set (at least 1 hour).
  • Place the pan in the refrigerator until ready to serve. Cut into 16 bars before serving.


Store, covered tightly, in the fridge until ready to be served.

Nutrition Facts

Calories: 163kcal | Carbohydrates: 11g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 2mg | Potassium: 185mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg


How do you make a Mary Berry lemon cheesecake?

Crushed ginger cookies, 100g (3 12 oz).
50g (1 ¾ oz) butter, melted.
2 tubs mascarpone (250g each).
Luxury lemon curd in a 325g container.
1 tiny lemon juice.
To garnish, use fresh raspberries and blueberries.
To dust with icing sugar.

What is lemon cheesecake made of?

Cream cheese, eggs, sugar, lemon zest and juice, vanilla, salt, and cream are used to make the cheesecake. I would not recommend using low-fat items in this recipe. Use freshly squeezed lemon juice rather than juice from a container.

What not to do when making cheesecake?

How to Avoid 7 Common Cheesecake Errors
Make Your Crust Perfect. …
Avoid Low-fat Diets. …
Use no cold ingredients. …
Do I Actually Need to Take a Bath? …
Don’t overcook. …
Do Not Hasten the Cooling Process. …
Don’t forget about it.
Apr 7, 2021

Why do you put a water bath in a cheesecake?

A water bath is a pan of warm water that surrounds the cheesecake pan. It functions as a heat buffer, allowing your custard to bake slowly and evenly. If you want to be fancy, you may refer to a water bath as a bain-marie.

What is traditional vs no bake cheesecake?

What Is the Difference Between Baked and No-Bake Cheesecake? The key difference is that there are no eggs in a no-bake cheesecake, and it “sets” by cooling in the refrigerator. A baked cheesecake has eggs in the recipe, is cooked in a water bath, and then chilled in the refrigerator.

Why did my lemon cheesecake not set?

The temperature of the ingredients is to blame – sometimes it’s because the chocolate was too hot going into a cold cheesecake mixture, or some of the cheesecake mixture was too cold (for example, if your cream cheese wasn’t at room temperature).

Why do you put lemon juice in cheesecake?

The first reason to use lemon juice into cheesecake is for taste. Lemon is a versatile fruit whose sour, acidic flavor may improve the flavor of sweet sweets such as cheesecake. Think of it as a taste enhancer! Also, the zesty scent of lemon may make your cheesecake smell great.

What are some common cheesecake flaws?

5 Errors That Will Spoil Your Christmas Cheesecake
Unsoftened Cream Cheese is used.
Using chilled eggs.
Cream cheese that has been under-mixed.
When adding the flour and eggs, over-mixing occurs.
There will be no water bath.
Nov 23, 2021

Why does cheesecake have to sit overnight?

Several recipes recommend leaving the cheesecake in the turned-off oven with the door cracked for approximately an hour before allowing it to cool fully on the counter. It should also be refrigerated for four hours, preferably overnight, before slicing and eating to get the right velvety smooth texture.

What is the water trick for cheesecake?

Place the roasting pan on an oven rack (with the unbaked cheesecake on a dish towel). Pour boiling water into the roasting pan until it comes halfway up the sides. Bake the cheesecake according to the package directions. Continue the recipe directions, or chill the cheesecake in the roasting pan for 45 minutes.

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