Easy to make in one blender, these no bake lemon bars are the perfect summer treat to store in the freezer. Made with raw cashews and freshly squeezed lemons, they are sweet, tangy, smooth, and creamy.

Who wants to turn on the oven in the middle of summer?

Definitely not me.

As much as I love my baked lemon bars, these no bake version is even simpler and taste just as refreshing.

Another favorite thing about this recipe, is that you will learn about the secret ingredient in my graham cracker crust!

Ingredients Needed to make these No Bake Bars

Lemons– This recipe calls for fresh squeezed lemon juice. I recommend squeezing your lemons and then you can use your rinds by doing the following: Get a microwave-safe dish, place lemon rinds in water, and microwave for about 5 minutes. This will help to loosen any tough grime which will allow you to wipe everything clean easily, and it will create a clean smelling aroma.

Raw cashews are the main base to make these no bake lemon bar filling cremy and smooth. It does not have a strong flavor of its own, so it is the perfect blank canvas to use for a lot of my no bake treats.

Maple Syrup is the only sweetener for this recipe. You can also use honey or other liquid sweetener you prefer.

Pea Protein Powder is one of my favorite add-in ingredients for no bake treats. It absorbs moisture so when the batter is too wet and hard to form, I add 1/4 – 1/3 cup of pea protein powder to balance the texture. You can also use coconut flour 1:1 ratio.

Graham Cracker Crust

Graham Cracker-You can use a classic graham cracker from the store or you can get fancy and use a cinnamon sugar or chocolate graham cracker depending on what you want your flavor profiles to be in your dessert.

Milk of choice is used to bind the graham crackers once blended. You can use oat milk, almond milk or regular milk, or whatever you have available to you.

How To Make No Bake Lemon Bars

To Make the Graham Cracker Crust:

In a food processor or blender, add in graham crackers.
Blend until you have a sand-like texture.
Add in the milk/liquid.
Blend again until sticky.
Pour into a parchment paper lined 8×8 dish.
Press the graham cracker mixture evenly across the dish to form the crust

Note: I have tried food processor or high speed blender like vitamix for this step, I personally prefer a food processor with removable blades.

Lemon Cream Filling:

In the same blender or food processor, blend cashews and maple syrup and lemon juice until smooth.
Add in pea protein powder and blend again until you have a gooey consistency but not too liquidy/runny.
Pour the lemon cream mixture on top of the crust.
Spread evenly and smooth out the top. Sprinkle some lemon zest on top.

Freeze for at least 3 hours before cutting.

How to Make the Perfect Vegan Crust

Not only is the crust for these bars delicious, it is simple and quick to make!

Most graham cracker crusts call for the use of melted butter. While I love using butter in some dishes, and desserts, we do not use butter in this recipe.

I included almond butter in my original no bake crust recipe. But after many rounds of recipe testing, I have decided to make it an optional ingredient.

Nut butter does give the crust a more nutty and toasty flavor, and provides it with more volume. But leaving out the nut butter will still deliver you the perfect light graham cracker crust.

Try it with or without nut butter and let me know what you think!

Variations to Lemon Bars

Adding Fresh Berries- I love adding fresh sliced strawberries to the top, but you could also add any fresh berries that you have on hand for an extra level of flavor!

White Chocolate Drizzle- Once the bars have chilled, drizzle some white chocolate over the top to spruce this up

Get the recipe:No Bake Lemon Bars {with Cashews}

4 Ingredients No Bake Lemon cream made with cashews and sweetened with maple syrup on a simple graham cracker crust, the perfect summer treat.
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Ingredients

  • 1/3 cup fresh squeezed lemon juice, *make sure no seeds are in the fresh squeezed juice
  • 2 cups cashews
  • 1/4 cup maple syrup
  • 1/4 cup coconut flour, vegan pea protein, or collagen

Vegan Graham Cracker Crust**

  • 18 sheets graham crackers, 2 sleeves
  • 1/3 cup milk of choice, add more if needed to bind the crust mixture

Equipment

Instructions 

  • Begin by squeezing your lemons to gather the lemon juice- be sure to strain out any seeds that may have fallen in.
  • In a food processor, combine graham crackes and milk to make your crust. blend until a thickened consistency is achieved
  • .Press the crust into an 8×8 pan.
  • Next, add lemon juice, cashews, maple syrup and whichever powder you are using(coconut flour, pea protein OR collagen), and pulse until well combined.
  • Next, press the lemon mix on top of the crust, smooth out with hands or a rubber spoon, and then chill for 3 hours. Slice, and enjoy!

Notes

** For thicker crust, I have increased the amount used in this recipe

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.

Author: Shuang Shuang Liang