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No Bake Lemon Cheesecake Recipe {Gluten-Free, Vegan}

This no-bake lemon cheesecake recipe was developed exclusively for Nuts.com and our customers by Miryam Quinn Doblas, Registered Dietitian (RD). Miryam shares her passion for nutrition and healthy eating on her website, Eat Good 4 Life.

One bite of this perfect vegan dessert and you’ll never look at cheesecake the same way again. It’s made with all natural ingredients for a delicious treat that won’t weigh you down. As the name implies, this no-bake lemon cheesecake recipe doesn’t require you to heat up your oven so it’s ideal for warm weather. The citrus flavor of lemons complements a creamy texture for a dessert that’s ready to impress anyone, whether or not they’re vegan.


For a gluten-free crust, I used a combination of almonds, shredded coconut, flaxseed meal and gluten-free rolled oats. These healthy ingredients are packed with dietary fiber to support your digestive system. Flaxseed meal is a plentiful source of plant-based omega-3 fatty acids, which reduce inflammation. I also added lemon juice for moisture and maple syrup for sweetness. Within less than a minute in the food processor, these ingredients come together to make a delicious crust. Unlike typical cheesecake crust, there’s no need for butter or baking. Your no-bake lemon cheesecake recipe is nearly half-way done by this point. Now on to the filling.


Most vegan desserts rely on cashews for the cheesecake filling, however, I used a mixture of macadamia nuts and slivered almonds that turned out exceptionally well. Macadamia nuts have a creamy texture and mild flavor that lend just the right consistency to the cheesecake. They provide an excellent source of heart-healthy monounsaturated fats and antioxidants. Rich in fiber and B-complex vitamins, macadamia nuts offer a great way to incorporate a broad range of nutrients into your diet. Combined with slivered almonds, the cheesecake is packed with healthy fats, minerals, and vitamins.


I added canned coconut cream to the cheesecake filling but if you can’t find this item, you can also get it from canned coconut milk. First, chill a can of coconut milk in the fridge for at least 24 hours. After it’s been chilled, open the can and use the creamy white portion that sits at the top. This is the coconut cream and it’s an excellent source of lauric acid, a fatty acid that supports the immune system and may improve metabolism.


Feel free to add lemon zest to the cheesecake. The lemon flavor will be even more intense, plus it will look prettier when you’re finished. I actually froze some of the cheesecake batter in 3 oz dixie cups, as well. My kids love popsicles but I always make my own because they are healthier and more economical. Once you pour the cheesecake filling over the crust, your work is done. All you need to do now is wait for the cheesecake to set in the freezer.


If you want to mix things up next time, you could make a key lime cheesecake version by using key limes instead. The result will be just as delicious. I’ve made this version in the past and my family loves it. For now, I hope you enjoy this easy take on lemon cheesecake. This no-bake recipe makes a wonderful dessert for gatherings or just to have at home.


No Bake Lemon Cheesecake Recipe {Gluten-Free, Vegan}

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 15 servings

No Bake Lemon Cheesecake Recipe {Gluten-Free, Vegan}



  1. Line a 9 by 5 inch loaf baking pan with unbleached parchment paper and set aside.
  2. In your food processor, add the crust ingredients and pulse until the ingredients come together. If the juice of 2 lemons isn’t enough, add more juice until the ingredients begin to form a crust.
  3. Place the crust mixture in the prepared baking pan and press down with a spatula until it is flat and even over all sides.
  4. Place the macadamia nuts, almonds, maple syrup and juice in the food processor and pulse until you obtain a smooth mixture. This will take at least 5 minutes.
  5. Add the coconut cream and pulse for another 30 seconds.
  6. Pour the cheesecake mixture over the crust and freeze for at least 4-5 hours.
  7. Take the cheesecake out of the freezer and let it thaw for 10 minutes. Cut into slices and serve.


Store leftover cheesecake in the freezer and thaw for 5-10 minutes before serving. *If you do not have canned coconut cream, you can get it from a can of coconut milk. Chill the can of coconut milk in the refrigerator for at least 24 hours. Once chilled, open the can and use the creamy white portion (the coconut cream) that rose to the top.


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This recipe was developed and photographed exclusively for Nuts.com by Miryam Quinn Doblas, RD, of Eat Good 4 Life.


19 Responses to “No Bake Lemon Cheesecake Recipe {Gluten-Free, Vegan}”

  1. Maritza

    I am allergic to almonds but I can eat macadamia nut . Can I substitute the almonds with something else?

  2. Maria

    I’m not eating grains (oats). What do you think I can substitute the GF oats with?
    Dows the “cheesecake” have a strong mac nut flavor? I don’t really like mac nuts.

    Thanks and I LOVE NUTS.COM!!

    • Meghan Remedios

      Hi Maria – Thanks for stopping by! We don’t have a good substitution for the oats since this is a no-bake cheesecake. The cheesecake does not have a strong macadamia flavor, however you may substitute the macadamia nuts with cashews if you wish.

      • Tamara

        I make a vegan, gluten free chocolate cheesecake.
        The base ingredients could be used for your cheesecake as well, if oats can’t be used.
        1 1/2 cups cashew nuts
        1 cup coconut – flakes or desiccated
        1/3 cup coconut oil, softened
        1/3 cup coconut palm sugar (or your choice of sweetener).
        1 tbsp lemon zest
        1 1/4 cups ground almonds

    • Cheri

      Mara can I add a little cream cheese if I don’t have enough nuts for the cake part this looks so yummy

    • Yasi

      Hey! I found another crust recipe that worked really well!
      1/2 cup dates
      1 1/2 cups walnuts and almonds, soaked for 3-4 hours
      Preparation for Crust
      Surround the inside of a cake pan with wax paper or plastic wrap.
      Process dates and nuts together until you get a rough, sticky mixture that you can pat down with your hands into the bottom of the cake pan. Do so. Set in fridge.

  3. JJ

    What could I use instead of the shredded coconut? The crust for me doesn’t need to be gluten free just vegan. Any suggestions?

  4. Brenna

    Can I use agave instead of maple syrup? It’s much sweeter, so I don’t know if 1=1 substitution would be a good idea or not. I do not like maple flavor, so I prefer raw agave nectar!

    • Meghan Remedios

      Hi Brenna, yes you can use agave instead of maple syrup, although you will want to use a different substitution depending on your preferred level of sweetness.

  5. Cooker

    This recipe was not good ! Too lemony and gritty , sorry but no.

    • Stephanie Hart

      Thank you for trying our recipe. We’re sorry it didn’t work out for you.

    • Charlotte Hammond

      Hi Tanya,

      We do not at the moment. Just a few cheesecake ingredients…for now! 🙂


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