This recipe is a game-changer! Lusciously SMOOTH no-bake "cheesecake" that's dairy-free AND nut-free! A quick and easy recipe that's a major crowd-pleaser (Low-Carb, Keto, Paleo & Vegan)
Jump to Recipe
Keto Lemon Cheesecake Bars
These cheesecake bars have a phenomenal texture and flavor that you won't believe.
With less than 3 net carbs per bar, these are keto diet-friendly.
And with no dairy, nuts, grains, eggs, or gluten, they are also allergy-friendly and suitable to many dietary restrictions and preferences. (But I've personally heard from many folks who have tried these who *don't* have special diets that they LOVE them) They're delicious for ALL, low-carb or not!
My new favorite thing EVER. (Cream Cheese Replacement!)
OB-SESSED. Ever since I got my first jar of coconut butter 2 weeks ago, I just can't get ENOUGH. (I saw this 36 lb bucket of coconut butter on Amazon and I'm seriously considering buying it! lol. I LOVE IT.)
I recently made this DECADENT fudge (omg LOVE) and had to make MORE delicious things with this butter. After some experimenting, these cheesecake bars were invented! (Dairy-free cheesecake is literally my all time FAVORITE dessert so I'm not mad about it!)
Coconut butter is so magical. SO rich and creamy, and PERFECT for making no-bake cheesecake bars! If you've never tried it, you are in for a REAL treat.
It's a wonderful replacement for cream cheese and eggs if you're avoiding dairy or have an egg sensitivity, providing a smooth buttery finish. But it's even better because it is SO EASY to use. Much much quicker & easier than a conventional cheesecake that literally takes 24 hours.
Faster than ever! (No Waiting, No Oven)
I've been experimenting for YEARS with creative ways to make cheesecake without dairy or eggs.
You know I lovvvve using cashews like in my Strawberry Lime Cheesecake and Caramel Brownie Chunk Cheesecake. And almonds, like my New York Cheesecake and Almond Dreamcake.
But as a busy mom, I'm always looking for ways to make things quicker and easier.
Remember my recent Berry Blender Cheesecakes where I eliminated the 2 hour soak time? That was AMAZING. But now.. it's even FASTER.
Now you don't have to wait HOURS to enjoy your cheesecake. No more waiting for the filling to set, to soak the nuts or even chilling cream!
This filling is SO QUICK.
Simply melt together a few ingredients, and by the time you spread it on the crust, it's almost ready to eat! It's done in minutes (thanks to this miraculous ingredient!)
Nut-Free Magic (No Almond Flour, No Cashews)
It's my newest OBSESSION. And once you taste it, I'm pretty sure you're gonna be hooked, too. If you follow me on insta, you may have seen me RAVE about coconut butter.
No, no one is paying me to say any of this, ha. I just LOVE IT and have to share this with the world!!!
COCONUT BUTTER: a magical ingredient that has unbelievable capabilities.
When you first open the jar, it's completely solid and pretty much tasteless. If you didn't have a recipe to follow, you'd probably be thinking.. um, what the heck do I do with this?? What is it?!
But after you melt it down, add in some sweetener and a little liquid to soften it..
OH EM GEEEE you guys! It becomes the most rich and creamy SMOOTH and silky amaaaazing creation you've ever tasted in your LIFE.
Good-for-You Ingredients
Full of protein, healthy fats, and nutrient-RICH, this is cheesecake you can FEEL GOOD ABOUT. No dairy, gluten, sugar, or inflammatory ingredients.
There are just a handful of wholesome ingredients in these cheesecake bars:
- Seeds: I used roasted pepitas (also known as green pumpkin seeds) But you can use any seed or nut you like to make a yummy no-bake crust.
- Coconut: Instead of cashews or almonds to make the creamy filling, I used coconut butter. But I don't think it has a coconut taste. Seriously.
- Natural Sweetener: Monkfruit for amazing sugar-free sweetness (or use whatever kind of powdered sweetener you like!)
- Natural Flavorings: Lemon juice, lemon zest, vanilla extract and pink salt.
And to make them even more PRETTY:
- Natural Coloring! These bars get their beautiful yellow from turmeric! It's optional, but makes them look so much more appealing than plain white, don't you think?
- If you don't have turmeric, you can also use plant-based food coloring. But that's also likely made with turmeric, haha.
Related Article: How to Save Money on Gluten/Dairy-Free Pantry Essentials
How to Make the Crust
- Pulse together seeds, coconut, sweetener and salt in a food processor for a few times until finely ground. Add oil and water and pulse again until a loose ball of dough forms.
- Press the crust into a small pan lined with parchment for easy removal. (I used a 7x3.3" loaf pan) Set aside
How to Make the Filling (Coconut Butter Tips)
If you're new to using coconut butter (like I was!), here's how to use it:
*Important* You'll need to melt it and stir it every time you use it since it solidifies below 76 degrees, and the naturally occurring oils rise to the top. You gotta stir those in!
To melt it:
- Grab a glass bowl and fill it ⅔ full of water. Heat the water in the microwave (or use a kettle).
- Place your jar/packet of coconut butter inside and wait for it to gently warm the butter.
Here's what NOT to do:
- Do not just scoop out a chunk of coconut butter the same way you do coconut OIL. It must be melted (see above)
- Do not microwave your coconut butter because it can cause an unpleasant texture.
If you wish to heat it on a stovetop, do so at a SUPER low temp to keep it smooth. A double boiler would be better than directly on the heat. This stuff is kinda delicate. But SO WORTH it!
Bonus tip: If you want to keep your coconut butter melted for a while, just store the jar in the bowl of hot water and it will be melted for HOURS.
- Stir melted coconut butter well to incorporate the natural oil on top. Pour into a small mixing bowl and stir in 3 Tbs lemon juice, 1 teaspoon zest, sweetener, milk and vanilla (+ optional turmeric). Taste and adjust for sweetness.
2. Spread filling over crust and smooth with a spatula. Sprinkle with remaining zest. Chill for about 10 minutes until set.
3. Grab the parchment paper to lift out the bars. Slice and ENJOY
Where to Find Coconut Butter
You can grab some coconut butter from Thrive Market for an awesome price (use my referral link (thrv.me/prettypies) to save big on your first order!)
Or you can also find it on Amazon and health food stores such as Whole Foods and Natural Grocers. It doesn't matter where you get it, just that you do!
Happy cheesecake-making!
Lemon Cheesecake Bars (Nut-free, Nut-Free Keto, Paleo and Vegan)
Ingredients
Crust
- ⅔ cup roasted pepitas - or other seeds or nuts
- ⅓ cup coconut flakes
- 1 Tbs coconut oil
- 1 Tbs monkfruit granules - or coconut sugar for non-keto
- Pinch of pink salt
- 1 Tbs water
Lemon Cheesecake Filling
- ½ cup coconut butter
- 1 lemon - zested and juiced
- 2 ½ Tbs coconut milk - or milk of choice
- 20 drops monkfruit - or powdered sweetener. see notes
- 1 teaspoon vanilla
- Pinch of turmeric - optional for color
Instructions
Prep
- Melt coconut butter by placing the jar in a bowl of hot water. This will take several minutes. Make the crust while it melts.
To make the crust:
- Pulse together seeds, coconut, sweetener and salt in a food processor for a few times until finely ground. Add oil and water and pulse again until a loose ball of dough forms.
- Press crust into a small pan lined with parchment for easy removal. (I used a 7x3.3" loaf pan) Set aside.
To make the filling:
- Stir melted coconut butter well to incorporate the natural oil on top. Pour into a small mixing bowl and stir in 3 Tbs lemon juice, 1 teaspoon zest, sweetener, milk and vanilla (+ optional turmeric). Taste and adjust for sweetness.
- Spread filling over crust and smooth with a spatula. Sprinkle with remaining zest. Chill for about 10 minutes until set.
- Grab the parchment paper to lift out the bars. Slice and ENJOY 🙂
Notes
How to Store
Keep refrigerated for about 7-10 days in an airtight container. May be frozen for longer storage, but thaw completely before serving.
Sweetener Substitutes
You may use any dry granulated sweetener for the crust, such as Swerve, erythritol, or coconut sugar for non-keto.
For the filling, you can use stevia drops, stevia concentrate, or 1-2 Tablespoons of powdered monkfruit/powdered coconut sugar.
(Always taste and adjust as needed) When adding powdered sweetener, add 1 Tbs more milk so it's not too dry.
Ingredient Sources
Coconut Butter is available from
- Thrive Market (Use my link or a sweet deal on your first order)
- Amazon
- Most grocery stores carry it with the nut butter
- Or make it! See instructions here
Monkfruit Drops available from:
- Thrive Market (Use my referral link for a sweet deal on your first order)
- Amazon
- Lakanto (use code PRETTYPIES for 20% off)
GOOD quality vanilla extract here
Macros
The nutritional data above is provided as a convenience and is considered an estimate. This site does not provide medical or nutrition advice.
More Keto Desserts with Lemon
Lemon Rosemary Shortbread Cookies
Did you make this recipe? Leave a rating below and tag me on Instagram @emily.likes.food so I can see!
Faith Ann Lubitz
Wow. You’ve outdone yourself! My sister-in-law who is allergic to cashews and macadamias..will be so excited!
Thank you!
Emily
Oh I’m so glad it will work with her allergies!! Yay! You are so welcome. Enjoy
Kir
I’m confused. The recipe says nut free, but there are nuts and seeds in the crust.
Emily
I listed nuts as an alternative to seeds if people want to use them. Seeds and coconut are not nuts. 🙂
patricia
These look beautiful ! and so good ! How much lemon juice did you use......I have really BIG lemons in CA so was just wondering as they can be 1/4 to 1/2 cup of juice. Thanks
Emily
1/4 cup 🙂