No-Bake Lemon Cheesecake | Gluten Free, Dairy-Free, Vegan-Option
- Mary Draper
- May 3
- 2 min read
This cashew-based “cheesecake” is one of the easiest cheesecakes to make. The based gets blitzed in a food processor, the filling goes in the blender, then top it with your favourite fruit, jam, or in this case a fresh & zippy homemade lemon curd!
NOTE: if you can’t eat cashews you can swap out cashews for another nut - macadamia nuts work really well here too.
INGREDIENTS
Crust:
1/2 cup pecans
1/2 cup almond flour
4 medjool dates, pitted
1 tbsp coconut oil, melted
pinch of sea salt
Filling:
1 1/2 cups cashews, soaked overnight then drained & rinsed (or quick soak in boiling water)
1 cup coconut cream (from top of a can of full fat coconut milk that has been chilled overnight)
1/2 cup maple syrup
zest & juice of 1 medium lemon
2 tsp vanilla
pinch of sea salt
Lemon Curd:
1 batch of lemon curd
For dairy-free & egg-free (vegan), maple syrup sweetened curd: https://youtube.com/shorts/CiAAZsHysBk?si=3PLw2CGwQlLo1qQl
For dairy-free (has eggs), maple syrup sweetened curd: https://youtube.com/shorts/BCag2TsfIuA?si=8uf_9_cNvJkpnPuM
INSTRUCTIONS
Crust:
Combine crust ingredients in a food processor & pulse until pecans & dates are broken up & it starts to stick together
Transfer to your 6” pan (springform or cake ring with bottom wrapped in foil) and press flat
Filling:
Drain & rinse the cashews
Combine filling ingredients in a high speed blender
Blend until super smooth, scraping sides as needed
Pour over crust & spread evenly (swirl in some curd here if you like!)
Place in freezer for 3 hours to set
Topping:
Make lemon curd per linked recipe above, then spread cooled lemon curd over set cheesecake, and freeze again to set
TO SERVE:
Transfer cheesecake to fridge several hours to thaw before serving, or let sit at room temperature for 20-30 minutes.
Remove cheesecake from pan & slice
Enjoy!
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