• Menu
  • Skip to right header navigation
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Before Header

Student Login
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter
  • YouTube

Road to Living Whole

Therapeutic Food Solutions

  • Book a FREE Discovery Call
  • Search
  • Book a FREE Discovery Call
  • Search
  • About
  • Recipes
  • Blog
  • Podcast
  • Meal Plan Programs
    • Therapeutic Food Framework
    • 6-Month SIBO Guide and Meal Plans
    • Carroll Protocol-Fruit(less) Meal Plans
  • Contact
  • About
  • Recipes
  • Blog
  • Podcast
  • Meal Plan Programs
    • Therapeutic Food Framework
    • 6-Month SIBO Guide and Meal Plans
    • Carroll Protocol-Fruit(less) Meal Plans
  • Contact
Food allergy guide and meal plans

No Bake Vegan Lemon Cheesecake

no bake vegan lemon cheesecake

March 14, 2016 //  by Marian Mitchell//  2 Comments

Jump to Recipe Print Recipe

I am in love with this no bake vegan lemon “cheese”cake! It is rich yet tastes refreshing and light, and my 10 friends (and wonderful taste testers) absolutely LOVED this dessert. No one even guessed it wasn’t made with cream cheese! You can’t get any better than that.

I love my no bake pumpkin cheesecake but I wanted a cheesecake for those who are vegetarian, or vegan. I have to say, this recipe is absolutely amazing. The base of the cheesecake filling is cashews. You wouldn’t think so but once blended it makes for an amazing creamy substitute for dairy. Normally the taste of the cashews does come through a bit, however, the lemon will be what you taste this time around. Along with tasting decadent, you’re giving your body a big boost in copper, phosphorus, manganese, magnesium, and zinc, all without spiking your blood sugar.

The Recipe

In my first attempt at this recipe, I used the exact same crust as my pumpkin cheesecake and it completely crumbled. The cheesecake filling didn’t soak into the crust. So when it frozen and ready to serve, the crust just fell off the bottom. Now, many of us like a flaky crust but this was a bit too much. So second time around I added a couple more dates the second time around and it turned out perfect. Whew!

So for this crust, you use 1 cup almond flour, 10 dates with the pits removed, and 1/8 tsp cinnamon into your food processor and pulse until well mixed and somewhat sticking together. Then pour into your 9 inch springform pan, use your fingers and flatten evenly along the bottom.

For the cheesecake filling I wanted to keep it as simple as possible and what is more simple than tossing everything into a blender? You will need 3 cups of raw cashews, 3.4 cup maple syrup (honey works as well but isn’t vegan), 1/2 cup lemon juice (unsweetened!), 1/2 cup coconut oil, 1/4 cup coconut milk (or water), 1 1/2 tsp vanilla extract, ans 1/2 tsp salt. Blend on high until smooth. Pour on top of your crust and use a rubber spatula to smooth out the top. It will freeze into whatever form you place it in the freezer in.

Once smooth, over the top of your pan with plastic wrap or foil, and place in the freezer. You will want to let it freeze for at least 3 hours but overnight is best. I had left mine in the freeze for just one hour before photographing it. I found that it started softening quickly after about 30 minutes. If you’re making this for a party that won’t be good! However, when frozen overnight, it stayed solid for well over an hour before needing to be placed in the fridge or freezer again. Just take out of the freezer about 15 minutes before serving to make slicing easier.

I found one slice to be completely satisfying. I added my strawberry chia seed jelly on top and it was ah-mazing. It’s not necessary but strawberry and lemon just go together and it is definitely worth the extra step. You can find that recipe here.

Enjoy!

no bake lemon cheesecake

no bake vegan lemon cheesecake

No Bake Vegan Lemon Cheesecake

Print Recipe Pin Recipe
Prep Time 15 mins
Total Time 3 hrs 15 mins
Servings 8 servings

Ingredients
  

  • Crust
  • 1 cup almond flour
  • 10 dates depitted
  • 1/8 tsp cinnamon
  • "Cheesecake" Filling
  • 3 cups raw cashews
  • 3/4 cup maple syrup or honey (not vegan)
  • 1/2 cup lemon juice
  • 1/2 cup coconut oil
  • 1/4 cup full fat canned coconut milk
  • 1 1/2 tsp vanilla extract or 2 vanilla beans seeds
  • 1/2 tsp salt

Instructions
 

  • In your food processor combine almond flour, de-seeded dates, and cinnamon. Blend for 30 seconds. Pour into your springform pan and press down evenly across the bottom to form the crust.
  • In your high speed blender, add in cashews, lemon juice, coconut oil, coconut milk (or water), vanilla extract, salt, and maple syrup. Blend until completely smooth. Add liquid 1 tablespoon at a time if needed.
  • Once smooth pour in the middle of your pan on top of the crust. Smooth out evenly.
  • Cover with plastic wrap or foil, and place in your freezer for at least 3 hours. Overnight is best for the firmest texture and slower softening.

Category: Dessert, paleo, Recipes, Uncategorized, vegan, vegetarianTag: cashew, cashews, cheesecake, dessert, healthy, lemon, raw, vegan, vegetarian

Previous Post: «classic deviled eggs Classic Deviled Eggs
Next Post: Naturally Balance Hormones With Seed Cycling naturally balance hormones with seed cycling»

Reader Interactions

Comments

  1. Lynne

    March 14, 2016 at 7:11 pm

    This looks awesome – and right up my alley as a vegetarian. Can’t wait to try it.

    Reply
  2. Cathy Sykora

    March 15, 2016 at 6:29 pm

    Looks wonderful. Nice how you experimented with different ingredients until you found what worked best; that takes creativity, patience and effort!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

About Us

Hi friend! I’m Marian Mitchell, Health Coach, Chronic Illness Warrior, Mom, and Food Lover. I help you navigate the food and lifestyle side of Chronic Disease Management with coaching, meal plans, recipes, podcast, and this blog. You can thrive without eating the same 4 things every day. I’m here to show you how.

Search:

Recently…

  • Cooking for a Crowd? Here are 5 Tips to Help You Stay Sane January 20, 2023
  • 5 Ways to Reduce Sugar Intake Without Feeling Deprived January 3, 2023
  • Chocolate Dipped Almond-Espresso Biscotti (Gluten-Free and Paleo) December 21, 2022
  • Acupressure Mats: Do They Live Up To The Hype? December 15, 2022
  • 3 Ways to Help You Deal with Pain December 14, 2022

mairmitchell

Candida Overgrowth is greatly misunderstood. It is Candida Overgrowth is greatly misunderstood. It is also often dismissed or treated incorrectly. People are suffering unnecessarily. Join me and @michaelbsings as he shares with us his clinical experience treating Candida Overgrowth.
My Buffalo Chicken Bowl is one of my favorite meal My Buffalo Chicken Bowl is one of my favorite meals. A little white rice, roasted cauliflower, cooked and cubed chicken, with a Buffalo sauce and maybe a little ranch. It’s seriously my favorite. 

You can get the exact recipe on my website, link is in my bio.
The role diet plays in eczema is greatly misunders The role diet plays in eczema is greatly misunderstood. Where the eczema is located gives us an look into what’s happening inside of the body and guides the approach. Learn more with Christa and I in this weeks episode.
One of my favorite ways to enjoy winter squash is One of my favorite ways to enjoy winter squash is to pair it with sausage. This is a personal favorite. https://www.roadtolivingwhole.com/grain-free-sausage-and-kale-stuffed-squash/
Instagram post 17989941268732828 Instagram post 17989941268732828
Ready to take your health into your own hands but Ready to take your health into your own hands but don’t eat vegetables….ever? This episode is for you. There are ways to start eating them that aren’t miserable and gave you hating life. Here are the exact strategies I give my clients to start incorporating vegetables without hating life. No one likes eating food they hate.
Gut healing, comforting, and warming all in one. I Gut healing, comforting, and warming all in one. I love a bone broth based soup in winter days.
Ever try to quit sugar and find it almost impossib Ever try to quit sugar and find it almost impossible? How about reducing the cravings without feeling deprived? Here are my 5 tips.
Eating well isn’t as complex as it seems. This m Eating well isn’t as complex as it seems. This mixture of ground sausage with a variety of vegetables in my fridge can be made in a few different tasting meals depending on what herbs, spices, or sauces I use. It can be paired with eggs for breakfast. Rice for a protein bowl. Pasta with Marinara for an Italian inspired dish. That’s 3 different meals. It’ll be filling to boot. This is what I love to teach my clients and I would love to teach you.
Load More... Follow on Instagram

Footer

15955 N. Dail Blvd Suite 3

Scottsdale, AZ 85260

602-688-4745

marian@roadtolivingwhole.com

  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter
  • YouTube
  • Home
  • Coaching with Marian
  • Terms & Conditions
  • Privacy Policy

Copyright © 2023 · Road to Living Whole, LLC. All Rights Reserved.