Cashew Cream Cheesecake

Why You’ll Love This Recipe

This No-Bake Lemon Cashew Cheesecake is a creamy, decadent dessert that’s bursting with bright citrus flavor. Made with raw cashews, coconut oil, and maple syrup, it’s naturally sweetened and completely dairy-free, making it an excellent option for those looking for a healthier cheesecake alternative. The combination of tangy lemon and smooth cashew cream creates a refreshing treat, while the almond flour crust adds the perfect balance of texture. Best of all, this cheesecake requires no baking, so it’s quick and easy to prepare!

Ingredients

• 1 1/2 cups raw cashews, soaked overnight
• 1/4 cup coconut oil, melted
• 1/3 cup maple syrup
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract
• 1/2 cup almond flour (for crust)
• 2 tablespoons coconut sugar (for crust)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Crust:
   • In a medium bowl, combine the almond flour and coconut sugar.
   • Stir in a tablespoon of melted coconut oil, mixing until the crust mixture is slightly wet and sticks together when pressed.
   • Press the mixture into the base of a 9-inch springform pan, ensuring it’s evenly distributed and compact.
   • Place the pan in the refrigerator while you prepare the filling to firm up the crust.
2. Make the Cashew Filling:
   • After soaking the cashews overnight, drain and rinse them.
   • In a high-speed blender or food processor, combine the soaked cashews, coconut oil, maple syrup, lemon juice, and vanilla extract.
   • Blend until smooth and creamy. You may need to scrape down the sides to ensure everything blends evenly.
3. Assemble the Cheesecake:
   • Pour the cashew mixture over the prepared crust, spreading it evenly with a spatula.
   • Smooth the top and place the cheesecake in the refrigerator for at least 4 hours or until it is set. For best results, chill overnight.
4. Serve:
   • Once the cheesecake is set, remove it from the springform pan and transfer to a serving plate.
   • Optionally, garnish with lemon zest, fresh berries, or a drizzle of maple syrup for extra flavor.
   • Slice and enjoy!

Servings and Timing

• Servings: This recipe yields about 8 servings.
• Prep Time: 15 minutes
• Chill Time: 4 hours (or overnight for best results)
• Total Time: 4 hours 15 minutes (or overnight)

Variations

• Berry Topping: Top the cheesecake with fresh berries like raspberries, blueberries, or strawberries for added sweetness and color.
• Chocolate Drizzle: Drizzle melted dark chocolate over the top of the cheesecake for a chocolate-citrus flavor combo.
• Lime Variation: Swap out the lemon juice for fresh lime juice to make a tangy lime cashew cheesecake.
• Nut-Free Crust: If you prefer a nut-free crust, try using a combination of oats and coconut flour or just oats with coconut sugar for the base.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
• Freezing: You can freeze the cheesecake for up to 1 month. Just make sure to wrap it tightly in plastic wrap and then foil before freezing. Thaw in the fridge before serving.
• Reheating: This is a no-bake cheesecake, so it’s meant to be enjoyed cold. There’s no need to reheat.

FAQs

Can I make this cheesecake without soaking the cashews overnight?

Soaking the cashews helps create a smooth, creamy texture. If you’re short on time, you can soak the cashews in hot water for 1-2 hours as a quicker alternative.

Can I use a different sweetener instead of maple syrup?

Yes, you can use agave syrup, honey, or any other liquid sweetener that works for you. Adjust the quantity to taste if necessary.

Is this recipe vegan?

Yes! This No-Bake Lemon Cashew Cheesecake is completely vegan, as it contains no animal products and is made with plant-based ingredients.

Can I use a different nut for the crust?

Yes, you can substitute the almond flour with other ground nuts like cashews, pecans, or walnuts. Just make sure to grind them finely for the best texture.

Can I use a different oil instead of coconut oil?

Yes, you can substitute coconut oil with other oils like avocado oil or melted butter (if not following a dairy-free diet), though coconut oil adds a nice richness and helps with setting.

How can I make this cheesecake sweeter?

If you prefer a sweeter cheesecake, you can add more maple syrup or a bit of powdered sugar to taste while making the filling.

Can I make this cheesecake into individual servings?

Yes! You can divide the crust and cashew mixture into individual muffin cups or mini tart pans for single-serving cheesecakes.

Can I bake this cheesecake instead of chilling it?

This recipe is designed as a no-bake cheesecake, so baking it would alter the texture and consistency. The fridge allows the filling to firm up and set perfectly.

Can I use lemon extract instead of fresh lemon juice?

Yes, you can use lemon extract if you don’t have fresh lemons, but fresh juice will give a more authentic flavor. Use 1/2 teaspoon of lemon extract to substitute for the fresh juice.

How can I tell when the cheesecake is set and ready to serve?

The cheesecake should be firm to the touch and not jiggly when set. The longer it chills, the firmer it will become. Ideally, let it set overnight for the best results.

Conclusion

This No-Bake Lemon Cashew Cheesecake is a refreshing and creamy dessert that’s perfect for any occasion. With its simple ingredients and vibrant lemon flavor, it’s a great alternative to traditional cheesecake and can be enjoyed by everyone, including those with dietary restrictions. Whether you serve it plain or with a fun topping, this cheesecake will be a hit at your next gathering!

Cashew Cream Cheesecake

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• Author: Julia
• Total Time: 4 hours 15 minutes (or overnight)
• Yield: 8 servings
• Diet: Vegan

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Description

This No-Bake Lemon Cashew Cheesecake is a creamy, refreshing dessert that’s naturally sweetened and completely dairy-free. With a cashew-based filling and a delicious almond flour crust, it’s a healthier alternative to traditional cheesecake, perfect for those looking for a vegan treat. Easy to prepare and requiring no baking, this cheesecake is bursting with bright lemon flavor and is sure to be a crowd-pleaser!

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Ingredients

1 1/2 cups raw cashews, soaked overnight

1/4 cup coconut oil, melted

1/3 cup maple syrup

1/4 cup fresh lemon juice

1 teaspoon vanilla extract

1/2 cup almond flour (for crust)

2 tablespoons coconut sugar (for crust)

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Instructions

1. Prepare the Crust:

   • In a medium bowl, combine almond flour and coconut sugar.

   • Add a tablespoon of melted coconut oil, mixing until the mixture sticks together when pressed.

   • Press into the base of a 9-inch springform pan and refrigerate while preparing the filling.

2. Make the Cashew Filling:

   • Drain and rinse soaked cashews.

   • Blend the cashews, coconut oil, maple syrup, lemon juice, and vanilla extract in a high-speed blender or food processor until smooth.

3. Assemble the Cheesecake:

   • Pour the cashew filling over the prepared crust and smooth the top.

   • Refrigerate for at least 4 hours, or overnight for best results, until set.

4. Serve:

   • Remove from the springform pan and transfer to a serving plate.

   • Optionally, garnish with lemon zest, fresh berries, or a drizzle of maple syrup.

   • Slice and enjoy!

Notes

Storage: Store in the fridge for up to 5 days or freeze for up to 1 month. Thaw in the fridge before serving.

Sweetener Options: Swap maple syrup for honey, agave syrup, or another liquid sweetener.

Crust Alternatives: Use ground nuts like cashews or walnuts if you prefer a different flavor.

Oil Alternatives: Replace coconut oil with avocado oil or melted butter if not dairy-free.

• Prep Time: 15 minutes
• Category: Dessert
• Method: No-Bake
• Cuisine: Vegan