Vegan Lemon Cheesecake Bars (Paleo ~ Keto ~ Gluten & Nut Free) 🍋

These Vegan Lemon Cheesecake Squares
are tart, tasty & healthy!

Ingredients:

2/3 cup roasted pepitas (pumpkin seeds) or other seeds or nuts*

1/3 cup unsweetened coconut flakes

1 tablespoons coconut oil

1 tablespoon granulated monkfruit sweetener (or coconut sugar for non sugar free)

pinch of pink Himalayan or sea salt

1 tablespoon water

1/2 cup coconut butter

3 teaspoons lemon zest**

3 tablespoons lemon juice**

2 1/2 tablespoons coconut milk (or milk of choice)

20 drops liquid monkfruit sweetener***

1 tablespoon granulated monkfruit sweetener

1 teaspoon pure vanilla extract

pinch of turmeric (to add color)

Method:

Bring a saucepan of water to boil. Turn off the heat and place the jar of coconut butter in the hot water. (The butter needs to be melted so that it can be stirred.)

Preheat oven to 350*. Line the bottom of a 8 x 3.75 inch loaf pan with parchment paper long enough to reach the edge of the pan on two sides.

Pulse together the pepitas, coconut, monkfruit and salt in a food processor until finely ground. 

Add the oil and water. Pulse until a loose ball forms. Press the pulsed mixture evenly into the prepared pan. Bake for 5 minutes. Set aside to cool.

Stir thr coconut butter to mix in the natural oil on top until smooth. Add to a bowl with the zest, juice, monkfruit sweeteners, milk, vanilla and turmeric. Spread evenly over the cooled crust.

Chill for 20 to 30 minutes. Lift the ends of the parchment paper to remove the bars from the pan. Slice into 16 mini bars. Makes 16 servings. Store in an airtight container in the refrigerator.

*To toast the pepitas: Preheat oven to 350* Line a baking sheet with parchment paper. Spread the seeds in a single layer on the prepared pan. Bake for 5 minutes. Stir and return to the oven for another 5 minutes. Allow to cool completely. Store in an airtight container. Use in this recipe and as a garnish for salads, soups and more.

**One lemon produces about 1 tablespoon of zest and 2 to 3 tablespoons of juice.

***Liquid Monkfruit sweetener is available in different flavors. I used a lemon flavored sweetener.

Notes:

I prefer to bake the crust, but if you prefer a "no bake" dessert, this step can be skipped. Simply prepare the crust, spread the creamed mixture on top and chill.

I served these Lemon Cheesecake Bars at a tea party as one of the options for a guest following a dairy free diet. She loved them and so did other guests who didn't have dietary restrictions.