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.
Servings: 8 servings
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 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.