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!
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)
Instructions
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Prepare the Crust:
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In a medium bowl, combine almond flour and coconut sugar.
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Add a tablespoon of melted coconut oil, mixing until the mixture sticks together when pressed.
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Press into the base of a 9-inch springform pan and refrigerate while preparing the filling.
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Make the Cashew Filling:
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Drain and rinse soaked cashews.
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Blend the cashews, coconut oil, maple syrup, lemon juice, and vanilla extract in a high-speed blender or food processor until smooth.
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Assemble the Cheesecake:
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Pour the cashew filling over the prepared crust and smooth the top.
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Refrigerate for at least 4 hours, or overnight for best results, until set.
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Serve:
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Remove from the springform pan and transfer to a serving plate.
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Optionally, garnish with lemon zest, fresh berries, or a drizzle of maple syrup.
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Slice and enjoy!
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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
