Lemon Cheesecake Bars (Dairy-Free, Keto, Nut-Free)

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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 total crowd-pleaser (Keto, Paleo & Vegan)Lemon Cheesecake Bars (Dairy-Free, Keto, Paleo, Vegan) PrettyPies.com

MY NEW FAVORITE THING. EVER.

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 made this DECADENT fudge (omg LOVE) and had to make MORE delicious things with this butter.

After some experimenting, these cheesecake bars miraculously appeared! Dairy-free cheesecake is literally my all time FAVORITE dessert so I’m not mad about it!

Are you ready to be blown away?!

Disclosure: This post contains affiliate links in which I will be compensated at no extra cost to you, if you make a purchase.
Lemon Cheesecake Bars (Dairy-Free, Keto, Paleo, Vegan) PrettyPies.com

Faster cheesecake than ever!

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!)Lemon Cheesecake Bars (Dairy-Free, Keto, Paleo, Vegan) PrettyPies.com

NUT-FREE Miracle

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 BUTTERa 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.Lemon Cheesecake Bars (Dairy-Free, Keto, Paleo, Vegan) PrettyPies.com

How to Save Money on Ingredients

Coconut butter can be expensive. I feel ya. I’m pretty frugal, so I never bought any until recently when I found it on Thrive Market at a discount! (Definitely take advantage of my 25% discount on your first order if you’re not a member yet.)

To make the coconut butter last as long as possible, I made these bars small. But since they’re so rich, a small portion is actually PERFECT.

Another way to save money is to make homemade coconut butter! It’s easy if you have a good food processor. See this post for instructions.

Official Notice: If you can, you’ve gotta find a few extra dollars in your budget so you can order MULTIPLE jars/packages/BUCKETS of coconut butter. Trust me. Just do it. Then double (or triple) the recipe because everyone who tastes them is gonna want to eat them ALL. 😉

Related: Saving Money on Gluten/Dairy-Free Pantry Essentials
Lemon Cheesecake Bars (Dairy-Free, Keto, Paleo, Vegan) PrettyPies.com

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 butterBut 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 and zest, vanilla 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 (I found mine at Whole Foods) But that’s also likely made with turmeric, haha.
Lemon Cheesecake Bars (Dairy-Free, Keto, Paleo, Vegan) PrettyPies.com

Coconut Butter Tips

If you’re new to coconut butter like I was, here’s how to use it:

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:

  1. Grab a glass bowl and fill it 2/3 full of water. Heat the water in the microwave (or use a kettle).
  2. 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.

Go & grab some coconut butter from Thrive Market for a KILLER price (use my referral link (thrv.me/prettypies) to save an extra 25% on your first order!) Or you can also find it on Amazon 🙂 It doesn’t matter where you get it, just that you do! 🙂

Happy cheesecake-making!

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Lemon Cheesecake Bars (Nut-free, Keto, Paleo & Vegan)

Get ready for unbelievable taste! This quick and easy cheesecake recipe is ultra silky smooth with a perfectly tart lemon flavor.
Prep Time10 mins
Keyword: cheesecake, coconut butter, dairy-free, monkfruit, no-bake, nut-free
Servings: 8 servings
Calories: 196kcal
Author: Emily

Ingredients

Crust

  • 2/3 cup roasted pepitas or other seeds or nuts
  • 1/3 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

  • 1/2 cup coconut butter
  • lemon zested and juiced
  • 2 1/2 Tbs coconut milk or milk of choice
  • 20 drops monkfruit or powdered sweetener. see notes
  • 1 tsp 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.
    coconut butter

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.
    Lemon Cheesecake Crust
  • 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 tsp 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.
    Lemon Cheesecake Bars
  • Grab the parchment paper to lift out the bars. Slice and ENJOY 🙂
    Lemon Cheesecake Bars (Dairy-Free, Keto, Paleo, Vegan) PrettyPies.com

Notes

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 subs: 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 Tbs 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. 
For even MORE lemon flavor, add a few drops of lemon essential oil or lemon extract.

Disclosure: As an affiliate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you). 

Coconut Butter available from

  • Thrive Market (Use my link for 25% off your first order)
  • Amazon
  • Most grocery stores carry it with the nut butter
  • Or make it! See instructions here

Monkfruit Drops available from:

GOOD quality vanilla extract here

Macros

  • Calories 196
  • Fat 17.8 g
  • Total Carb 7.2 g
  • Fiber 3.2 g
  • Net Carb 2.48 g
  • Protein 4.2 g

Did you make this recipe? Leave a rating below and tag me on Instagram @emily.likes.food so I can see! 🙂

4 comments

  1. Faith Ann Lubitz says:

    Wow. You’ve outdone yourself! My sister-in-law who is allergic to cashews and macadamias..will be so excited!
    Thank you!

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