Go Back
Print

Lemon Cheesecake Squares

These lemon cheesecake squares are creamy, have a wonderful lemon tang to them and are so easy to make too! They are refined sugar-free and can easily be adapted and be made gluten-free as well.
Course Dessert, Snack
Cuisine American
Keyword lemon squares, raw lemon bars
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 8 bars
Calories 563kcal

Ingredients

For the base:

  • 1 cup mixed nuts (raw cashews, pecans or walnuts work best)
  • 2 1/2 cups pitted dates
  • 1 cup oats (sub gluten free oats if desired)
  • 1 teaspoon vanilla extract
  • 2 tablespoons coconut oil (melted)

For the filling:

  • 1 cup raw cashews (soaked in boiling water for 1 hour)
  • 1 cup coconut cream
  • 2 tablespoons cornstarch
  • 2 tablespoons coconut oil (melted)
  • 1/2 cup freshly squeezed lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon sea salt
  • 1/4 cup liquid sweetener (maple syrup or agave nectar work best)

Instructions

Make the base:

  • Before we make the crust, line a 8x8 inch (20x20 cm) baking dish with parchment paper and set aside.
  • Add the mixed nuts to your food processor and process until crumbled. Add in the pitted dates, oats and vanilla extract and process while slowly adding the coconut oil through the feeder tube.
  • The mixture should now stick together when pressed between two fingers. Transfer the mixture to your lined baking dish and press down in an even layer. Refrigerate for 10 minutes while you make the filling.

Make the filling:

  • Drain and rinse the soaked cashews and add to your blender. Add in the coconut cream, cornstarch, coconut oil, lemon juice, lemon zest, salt and liquid sweetener and blend on high until extremely smooth and creamy.
  • Give the filling a taste test here and adjust the taste by adding more lemon or sweetener according to how you like your lemon squares. Personally, I enjoy the tang of the lemon with a subtle sweetness so I inevitably add more lemon juice here.
  • Pour the filling over your pre-made base in an even layer. Cover and refrigerate for 4 hours or overnight if desired. Just make sure you set the lemon squares on a level surface or the finished squares will look a little wonky!
  • Once set, remove from the baking dish, slice and enjoy!

Notes

Storage
These lemon squares can be stored in the refrigerator, covered, for up to 5 days.