Easter is coming, which means it’s time for (more) baking!
I tried to make my fiancé a replacement for his favorite vegan lemon tart that the store stopped carrying, and we ended up with something even better: these lemon cheesecake bars.
They’re like a cross between cheesecake and lemon bars: creamy cheesecake texture with bright lemon bar flavor and crust. It’s a match made in heaven.
If you like cheesecake and lemon bars, you’re going to love these!
Makes an 8″ round pan
Ingredients
Shortbread Crust
- 1/2 cup vegan butter (I highly recommend Miyoko’s)
- 1/4 cup sugar
- 2 tbsp lemon juice
- 1 cup all-purpose flour
Combine ingredients in a bowl, and massage butter and lemon juice into sugar and flour until it forms an even dough, without lumps.
Line an 8″ round pan with parchment paper, and press the dough into the pan. Bake at 350 for 15 mins. Remove from oven and let it cool for a few minutes.
Filling
- 1 cup raw cashews
- 1 cup and 2 tbsp coconut cream*
- 2 tbsp cornstarch
- 3/4 cup lemon juice
- 1 pinch sea salt
- 5 tbsp maple syrup
- Powdered sugar to sprinkle on top
Blend all ingredients except powdered sugar until completely smooth and creamy, with no pieces of cashew left intact. (If you don’t have a high-powered blender, you may want to soak the cashews for several hours before making these.) Pour into half baked crust and bake at 350 for 20-25 mins, until edges start to crack. Remove from oven to cool for 30 minutes, then transfer to fridge. Let cool overnight, sprinkle with powdered sugar, and enjoy!
*Coconut cream is the hard part at the top of a can of full-fat coconut milk that has a butter-like consistency; not the liquid. You can also buy cans of pure coconut cream.
Miche, Ph.D. 