A quick and easy lemon cream pie bars, this recipe doesn’t require any baking or cooking. This rich and creamy dessert combines the zesty lemon flavor and the sweetness from the raw crust made with dates and pecans.
Refined sugar-free bars sweetened with dates and maple syrup.
These bars are no-bake, no cooking is required!
Made with only 6 main ingredients.
Key Ingredients
Ingredient Notes
You’ll need:
2 cups of raw whole pecans
2 cups (packed) of pitted medjool dates
2 cups of heavy whipping cream (1 pint)
3 tablespoons of maple syrup
1/4 teaspoon of sea salt
8 ozs of cream cheese (whole package, cold)
2 lemon (3 tbsp of lemon juice plus zest of 1 1/2 lemon)
How to Make It
1. Prepare the ingredients. Place two cups of whole pecans in the food processor and pulse till crushed, add two cups of dates, and pulse till texture is well blended and sticky, playdough-like.
2. Use unbleached parchment paper to line the freezer-safe ceramic dish. Place the mixture inside and press tight so it forms the crust.
3. Use a citrus juicer to squeeze the lemon juice for the cream. Using a standing mixer on high whip the heavy whipping cream till it becomes thick and forms the shape of the soft butter. Add three tablespoons of lemon juice, fold cold cream cheese, and mix till well blended.
4. Spread the cream mixture on top of the crust. Use Microplane to add some lemon zest on top.
Recipe Tips
Before enjoying, place in the freezer for 20 minutes.
A quick and easy lemon cream pie bars, this recipe doesn’t require any baking or cooking. This rich and creamy dessert combines the zesty lemon flavor and the sweetness from the raw crust made with dates and pecans.
2lemon3 tbsp of lemon juice plus zest of 1 1/2 lemon
Instructions
Prepare the ingredients.
Place two cups of whole pecans in the food processor and pulse till crushed, add two cups of dates, and pulse till texture is well blended and sticky, playdough-like.
Use unbleached parchment paper to line the freezer-safe ceramic dish. Place the mixture inside and press tight so it forms the crust.
Use a citrus juicer to squeeze the lemon juice for the cream.
Using a standing mixer on high whip the heavy whipping cream till it becomes thick and forms the shape of the soft butter. Add three tablespoons of lemon juice, fold cold cream cheese, and mix till well blended.
Spread the cream mixture on top of the crust. Use Microplane to add some lemon zest on top. Before enjoying, place in the freezer for 10-15 minutes.
Natalia is a recipe developer, food photographer, and home cook. She started Flavorful Home to document easy real food recipes perfect for busy families. She loves creating flavorful and nutritious meals while keeping the cooking process simple and joyful!
