Fit Foodie Finds · by Lee Funke★ 5.0 (1)
Lemon Vegan Cheesecake Bars
NUTRITION · PER SERVING240M COOK
CAL 15%·PRO 9%
CARBS 38G52% OF CAL
4G FIBER2G ADDED26G INTRINSIC6G OTHER28G TOTAL SUGAR
FAT 16G50% OF CAL
9G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A no-bake lemon cheesecake bar made with dates, coconut oil, and maple syrup. Creamy and bright with lemon tartness, it requires no oven and takes minimal effort.
dessertbaked good⚙️ food processor🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Fit Foodie Finds →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 cups pitted Medjool dates (packed, ~18-20)
- 2 cups raw, unsalted cashews
- 1/2 teaspoon coarse sea salt (separated)
- 1 cup coconut cream (just the harder coconut meat/cream*)
- 2 tablespoons maple syrup
- ⅓ cup fresh lemon juice (~1 large lemon)
- Zest from one large lemon
- 2 tablespoons coconut oil (melted)
At a glance
PER SERVING · TIME 240M
CAL 15%·PRO 9%
CARBS 38G52% OF CAL
4G FIBER2G ADDED26G INTRINSIC6G OTHER28G TOTAL SUGAR
FAT 16G50% OF CAL
9G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 4h
- Sodium
- 99mg
- Total sugar
- 28g
- Added sugar
- 2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 454mg
- Calcium
- 38mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 240M
- SODIUM
- 99MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.