No Bake Strawberry Lemon Cheesecake Bars

Yield: 12

Author: Leah K. Egwuatu

Prep time: 15 MinTotal time: 15 Min

a vegan, gluten-free, flour-free cold, creamy, sweet, tangy treat!

Ingredients

2 blocks dairy-free cream cheese (8oz each)
1/2 cup dairy-free sour cream
1/2 cup coconut cream
1/2 tbsp vanilla
3/4 cuporganic powdered sugar
1 tsp lemon juice
1/2 tsp lemon zest
1 cup coconut whipped cream

crust (optional)

crust:
1 cup raw walnuts
1 cup medjool dates, pitted
1/2 tsp cinnamon
pinch of salt

Instructions

*the ingredients mix best at room temperature!*
in a large bowl, combine cream cheese, coconut cream, sour cream, vanilla, lemon juice, lemon zest, powdered sugar
taste! add more powdered sugar to your liking if not sweet enough
gently fold in whipped cream to achieve a light and airy texture (or you can just save it for the topping; your call)
in your food processor, add walnuts, pitted dates, cinnamon, and salt
pulse until crumbly and even in texture
line a 8 x 8 or bread pan with wax paper and dump your crust mixture onto it and press the crumbs into a flat layer
dump your filling mixture on top of the flattened crust and smooth flat with your spatula or spoon back
place in freezer overnight or at least for 2-3 hours before cutting to allow it to thicken and set
to thaw, place on counter top for 20 minutes and enjoy this creamy, vegan treat!

Notes

so the crust is completely optional here! I have whipped up the filling and sprinkled graham cracker crumbs on top and added some fresh fruit and it is DIVINE. try it both ways and let me know what you think!