Preheat oven to 350 degrees and line an 8x8 baking dish with parchment paper.
Add oats, almonds, sea salt, and sugar to the blender and mix on high until the dough is crumbly.
Transfer to a medium mixing bowl and add the melted coconut oil, Stir with a spoon to combine until a loose dough is formed.
Transfer mixture to your lined baking sheet and spread evenly. Layer a second piece of parchment paper on top then press down firmly until it’s evenly distributed and packed tightly on the bottom of the bowl.
Bake for 15 minutes.
While the crust is cooking, mix cream cheese, coconut cream, lemon juice, lemon zest, sea salt, and sugar in the food processor (or blender) on high until creamy.
Pour filling over the pre-baked crust and spread into an even layer. Tap on counter to remove any air bubbles.
Bake for 20-22 minutes or until the edges look firm (and more like bars, less like pudding!) The center will still be loose but it will continue cooking after you pull it out of the oven.
Let rest for 10 minutes (this finishes the cooking) - then transfer to refrigerator uncovered to cool for at least 4 hours.