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.