No-Bake Lemon Bars (& More No-Bake Dessert Ideas!)

These No Bake Lemon Bars are incredibly smooth and creamy with a bright and tart lemon flavor. These gluten-free, paleo and vegan lemon bars come together quickly and easily in a blender.

No-Bake Lemon Bars (& More No-Bake Dessert Ideas!)

These No-Bake Lemon Bars are creamy, light, and packed full of tart lemon flavor. Make these bars or any of the 75+ delicious no-bake dessert ideas in this post!

Course Dessert

Cuisine Healthy

Keyword blender, cashews, easy, lemon, lemon bars, no bake desserts, no-bake, vitamix

Prep Time 20

Chill Time 3

Total Time 3 20

Servings bars

Author Bakerita | Rachel Conners

Ingredients

For the crust
1 cup almond flour
2 tablespoons coconut butter
2 tablespoon coconut oil
1 tablespoon maple syrup
For the cheesecake
2 cups raw cashews soaked for at least four hours or preferably overnight, drain and rinse before using
¼ cup full-fat coconut milk shaken
¼ cup coconut oil melted and cooled slightly
⅓ cup pure maple syrup
⅓ cup fresh lemon juice use ¼ cup if you want it a little less lemony – you can always add more!
1 tablespoon lemon zest
1 teaspoon vanilla extract

Instructions

Line an 8” square pan with parchment paper for easy removal, and grease well with coconut oil. Set aside.
In a mixing bowl, stir together the almond flour, melted coconut butter, melted coconut oil, and maple syrup. Press the dough evenly into the bottom of the prepared pan.
In a high-powered blender (I used my Vitamix, but most powerful blenders should do the job), combine all of the filling ingredients and blend for about 2-3 minutes, or until the mixture is silky smooth and creamy.
Once it’s smooth, taste the mixture and adjust the sweetness/tartness levels, if desired. Pour the filling into the prepared pan over the crust and smooth the top. Hit the pan hard against the counter a few times to get out any air bubbles.
Place in the freezer to set for at least 3 hours or until completely firm before slicing and serving.
When serving, I recommend running your knife under hot water to warm it up before cutting the lemon bars with the still-hot (dried) knife. Serve frozen or let them thaw at room temperature for 10-15 minutes before serving. Store in an airtight container in the freezer for up to three months.