No Bake Lemon Cheesecake Bars
No Bake Lemon Cheesecake Bars
Cheesecakes are probably my favorite kind of desserts and when they’re easy to make, it’s even better! This cheesecake is silky, lightly sweet and perfectly tart and it’s topped with a fresh and tangy vegan lemon curd making them even more luscious! They come together really easily with just some mixing and a bit of chill time in the refrigerator.
Serves 6
Ingredients
16oz (454g) SimplyV Plant-Based Cream Cheese Bars at Room Temperature
1/2 cup (160g) Coconut Cream refrigerated
1/2 cup (50g) Powdered Sugar (Confectioner’s)
2 Tbsp (30ml) fresh Lemon Juice
Zest from 1 Lemon (about 1 1/2 - 2 Tbsp)
1 tsp (5ml) Vanilla Extract
1/4 tsp Salt
Crust
5 oz Vegan Animal Crackers (or other cookies like Graham Crackers or Tea Biscuits)
4 Tbsp (60g) Vegan Butter, melted
Lemon Curd
1 cup (237ml) Plant Milk
1/2 cup (118ml) fresh Lemon Juice (about 2 Lemons)
1/2 cup (100g) Cane Sugar
3 Tbsp (45g)Corn Starch
2 Tbsp (30g) Vegan Butter
1/8 tsp Turmeric Powder
1/8 tsp Salt
Lemon Peel from 1 Lemon (use a vegetable peeler to make long pieces)
Notes:
1.The lemon curd can be made the same day as the cheesecake or a day before and stored in the refrigerator.
2.The cheesecake will take 24 hours to fully set up.
3.Once the curd is added on top of the cheesecake it will need to set up in the refrigerator for at least 2 hours.
4.Refrigerate the can of Coconut Cream 24 hours before using. Flip the can over to open and drain off any liquid that hasn’t solidified. Store any unused coconut cream in the fridge for up to 5 days.
5.Prepare the loaf pan by spraying a very little bit of cooking spray and laying long pieces of parchment paper in both directions of the pan making sure that each end has an over hang of 3-4”. These will act as handles to help you remove the cheesecake.
Equipment
Loaf Pan
Plastic Wrap
Hand Mixer
Whisk
Offset Spatula (helps spread the layers evenly but not mandatory)
Food Processor
(If you don’t have a food processor, then you can place the cookies in a plastic bag and use a rolling pin to crumble them)
Directions
1. Make the lemon curd by whisking together the sugar and cornstarch until there are no lumps. Then add it to a pot on medium heat along with the plant milk, lemon juice, lemon peel, salt & turmeric. Bring to a light boil while whisking often. Once the mixture starts to thicken add in the vegan butter and mix through.
2. Continue whisking and cooking for another 1-2 minutes. Remove the lemon peel and allow the lemon curd to cool. Store in an airtight container and refrigerate. The curd will continue to thicken once refrigerated.
3.Make the crust by adding the vegan animal crackers to a food processor and pulse until completely broken up. Add in the melted vegan butter and continue to pulse until it clumps and stays together when squeezed. It will resemble wet sand. Pour the crust into a lined loaf pan and using the bottom of a glass, pat the crust down until packed and smooth. Set in the refrigerator while assembling the cheesecake.
4. Make the cheese cake by creaming together the sugar and room temperature plant based cream cheese with a hand mixer. Once combined and fluffy, add in the lemon zest, vanilla, salt and lemon juice. Beat again until well incorporated.
5. In a separate bowl, add the refrigerated coconut cream and use the hand mixer to whip it until light and fluffy. Be careful not to over beat it. Use a spatula to gently fold the whipped coconut cream into the cheesecake mixture. Keep folding until well incorporated.
6. Pour the cheesecake mixture into the loaf pan and smooth out. Cover with plastic wrap and refrigerate overnight.
7. On the day of serving, remove the lemon curd from the refrigerator and add it to a pot on low heat. Heat just until it can be mixed and is pourable or spoonable. (you are not trying to heat it through) Remove the cheesecake from the refrigerator and top with the cooled lemon curd. Spread it out until you have a smooth layer covering the top. Place back into the refrigerator for at least 2 hours or until ready to serve.
8. To serve, gently remove the cheesecake from the loaf pan and set it onto a board to cut into 6 even bars. Serve and enjoy!
Refrigerate any remaining pieces covered for up to 5 days.
