No Bake Vegan Lemon bars with Lemon Blueberry Cookie Crust

Lemon Bars


For the Crust:
Use 12 REAL Lemon blueberry cookies.  Press cookies into 8×8 inch square pan lined with parchment paper. Make sure there are no areas of bottom of pan showing through.

For the vegan lemon cheesecake:

  • 2 cups raw cashews, soaked for at least four hours or preferably overnight, drain and rinse before using
  • ¼ cupfull-fat coconut cream
  • ¼ cup pure maple syrup
  • ⅓ cupfresh lemon juice
  • Zest for 1 lemon
  • 1 teaspoon vanilla extract


  1. Create Cookie Crust. Set Aside.
  2. In a Vitamix combine all of the filling ingredients and blend for about 2-3 minutes, or until the mixture is silky smooth and creamy.
  3. Pour the filling into the prepared pan over the crust and smooth the top.
  4. Place in the freezer to set for at least 3 hours or until completely firm before slicing and serving.
  5. When serving, you may want to thaw at room temperature for 10 minutes before serving. Store in an airtight container in the freezer.
  6. After cutting bars into desired shape (square or rectangle), slice very thin pieces of lemon to decorate the top of the bar. May also serve with fresh blueberries or a blueberry compote per below recipe.

Blueberry Compote:


  • 1 cup blueberries
  • 2 Tablespoons Maple Syrup
  • Drop of fresh lemon juice


Place ½ cup of blueberries a side. Mix the other ½ cup of blueberries with maple syrup and lemon juice in medium sauce pan at low heat; Stir frequently until juices release approximately 6 minutes. Pour mixture over reserved blueberries fold together. Chill completely. Compote can be covered and kept in the refrigerator for up to three days.

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