No-Bake Lemon Cheesecake Bars (Vegan)
PREP TIME 15minutes mins
CHILLING TIME 8hours hrs
TOTAL TIME 8hours hrs 15minutes mins
SERVINGS 12 bars
CALORIES 226 kcal
1.33 sleeve graham crackers
0.33 cup sugar
8 tablespoons vegan butter
16 ounces vegan cream cheese (softened)
1 cup powdered sugar
0.67 cup dairy-free yogurt
0.33 cup lemon juice
1.33 teaspoon vanilla extract
Break up graham crackers and put them in a food processor. Pulse until crumbly than add sugar and pulse until combined.
Melt vegan butter in 15 second at a time in the microwave until melted. Once melted add butter to graham cracker crumbs and pulse until combined.
Pour crumbs into an 8” square baking dish that has been lined with parchment paper and press down.
For the cheesecake, use the same food processor or a medium mixing bowl with a hand mixer.
Combine vegan cream cheese and powdered sugar until smooth. Add dairy-free yogurt and vanilla and beat well.
Add lemon juice and blend until cheesecake mixture starts to thicken.
Pour cheesecake into prepared crust and refrigerate 6-8 hours or overnight.
Cut into squares and enjoy!
Can I freeze this recipe?
Yes these are perfect for the freezer. Freeze them for up to 2 months in an air tight freezer container. You can eat them frozen or thaw in the fridge.
How long can I keep them in the fridge? You can leave these in the fridge for 2-3 days.
Serving: 1bar Calories: 226kcalCarbohydrates: 18gProtein: 3gFat: 17gSaturated Fat: 5gTrans Fat: 0gCholesterol: 0mgSodium: 127mgPotassium: 78mgFiber: 1gSugar: 17gVitamin A: 0IUVitamin C: 3mgCalcium: 52mgIron: 1mg