These deliciously creamy and light vegan lemon raspberry cheesecake bars are so bright and flavorsome. Being no-bake makes them so easy to make. They are refined sugar-free and can also be adapted as gluten-free.
Prepare: Make half a batch of raspberry curd up to 2 days ahead and refrigerate until ready to use. Zest and juice the lemons. Pre-soak the cashews as per the recipe notes. Line the base and sides of a 9" loaf pan with parchment paper.
Make the crust: Add the cashews and sea salt to a food processor and blitz for a minute or so until finely ground. Add the chopped dates and blend again until the mixture sticks together between your fingers.
Press the crust into the base of the pan and smooth it down with your fingers or using a spoon - make sure it is compact. Refrigerate while you make the filling.
Make the filling: Add all of the filling ingredients to a high-speed blender and blitz until smooth and creamy without any lumps.
Add about half of the cream cheese filling to the pan, then scatter the fresh raspberries on top, pressing them into the batter.Top with the remaining cream cheese mixture and smooth out the surface with a spatula or spoon. Refrigerate for a minimum of 5 hours (or overnight) until set.
Add the topping: The curd will thicken in the fridge, to get it back to a pourable consistency add to a large bowl and very gently heat it over a double boiler whilst stirring so that it becomes a spreadable consistency - be careful not to overheat it as you don't want it to melt the cheesecakeAdd the curd on top of the set cheesecake, smoothing it out with the back of a spoon. Refrigerate for another 30 minutes to an hour before serving.
Serving and storage: Once set, use a hot wet sharp knife to cut it into servings. They will keep for up to 5 days in a covered container in the fridge. They'll keep in a freezer-safe container for up to a month. To serve, simply defrost in the fridge overnight or at room temperature for 30 mins to an hour.
Notes
Soaked cashews: soak the cashews in water for 4 hours, rinse, and drain. You can also quick-soak your cashews by soaking them in boiled water for 30 minutes.
Yogurt: Use thick coconut yogurt for a soy-free option.