Jump to Recipe VeganEgg Free
This no-bake lemon cheesecake is easy to throw together, with a super creamy perfectly sweet-tart filling and chewy crust. The dairy-free cheesecake is cashew based, making it both paleo and vegan. It’s also gluten-free and refined sugar free.
With Spring in full force aren’t you just CRAVING citrus? I definitely find myself buying bag after bag of lemons and oranges because I can’t resist when I’m at the store.
Sorta like in the fall when I have ridiculous amounts of winter squash in my house, the Spring is all about citrus for me! And hey, when a crazy delicious no-bake lemon cheesecake tart like this one comes out of it in the end, it’s obviously all worth it.
Last year, I made a similar cheesecake, but key lime flavored. This year I was craving lemon and berries – so this is what we’re doing today.
It’s an easy filling, chilled and topped with homemade coconut whipped cream and berries. The crust is exactly the same as for my key lime cheesecake, except it’s lemon flavored instead of lime!
I honestly love both and can’t really pick a favorite. As long as we’re dealing with creamy “cheesecake”, no one needs to pick a favorite – it’s ALL good.
I find that my cashew cheesecakes turn out the absolute creamiest when I use my Vitamix to blend the cashew/coconut cream based filling.
You can also use a food processor with good results – the cheesecake filling might not be quite as creamy, but, you’re not missing out on flavor at all.
If you plan on using a food processor, soaking the cashews a bit longer can help you get a nice smooth filling.
Since there’s no baking involved here, the cheesecake itself comes together really quickly. It needs several hours to set up in the fridge, however, and I find that chilling overnight gives you the best results.
Make sure it’s all prepped and has chilled for at least 6 hours before you plan on serving for that perfect texture. You can also freeze it several days ahead of time, and then thaw in the fridge for a couple of hours before serving. Options! Something you have to love when it comes to dessert.
I linked to another cheesecake for the coconut whipped cream, because I use the same basic recipe whenever I top a dessert.
It’s super simple, but it can also be frustrating to get the texture right sometimes. The main concern is that your coconut cream is solid and chilled before beating it. Otherwise, you’ll wind up with something sort of soupy and not thick enough to spread on anything. Occasionally, certain brands just don’t make good whipped cream for some reason – this one is my favorite and hasn’t failed me!
If you plan on topping with coconut whipped cream and berries, I recommend doing that step right before serving. This way the berries don’t bleed into the whipped cream.
I hope you’re ready for a seriously creamy, delicious, and healthy paleo + vegan lemon cheesecake! Grab those lemons and let’s go!
No-Bake Lemon Cheesecake {Paleo, Vegan}
No-Bake Lemon Cheesecake {Paleo, Vegan}
This no-bake lemon cheesecake is easy to throw together, with a super creamy perfectly sweet-tart filling and chewy crust. The dairy-free cheesecake is cashew based, making it both paleo and vegan. Servings: 12 servings
Print this RecipeDid you make this recipe?Leave a review from votes
Ingredients
crust:
1 1/2cupsraw pecans or walnuts1cupunsweetened coconut flakes3tbspraw honeyor maple syrup, for the vegan version1/4tspfine grain sea saltzest of 1 lemon1/2tsppure vanilla extract
filling:
2 1/2cupsraw cashewssoaked in water for at least an hour, and drained3/4cuporganic coconut cream*or thick part only of 15 oz can coconut milk1/2cupraw honeyor pure maple syrup, for the vegan versionGrated zest of 2 lemons1/2cupfresh lemon juice2tbsporganic coconut oilrefined or unrefined1/8tspfine grain sea salt
Toppings:
1cupfresh mixed berriescoconut whipped cream
Instructions
For the crust:
Place all ingredients in a food processor or high speed blender and blend/process until it sticks a bit (do not over-mix or it will become greasy, like a nut butter) then press into 9 inch tart pan bottom and up the sides; freeze while you prepare the filling.
For the filling:
Place all ingredients in a high speed blender or food processor and process/blend/pulse until a creamy mixture forms. Pour the mixture over the chilled crust, then place in the freezer and allow to chill for 3+ hours or overnight. Alternatively, you can refrigerate overnight to set (this will avoid having to thaw before serving)Once ready to serve, thaw in the refrigerator for 1-2 hour to soften (unnecessary if you didn’t freeze)Serve with coconut whipped cream and fresh berries if desired. Enjoy! Store leftovers in the refrigerator or freezer – you’ll need to thaw in the refrigerator before serving.
Nutrition
Calories: 411kcalCarbohydrates: 29gProtein: 7gFat: 32gSaturated Fat: 13gCholesterol: 0mgSodium: 80mgPotassium: 333mgFiber: 3gSugar: 18gVitamin A: 5IUVitamin C: 4.8mgCalcium: 23mgIron: 2.8mg
Did you make this recipe?
Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma
Shop Products and Ingredients:
Want More Paleo + Vegan Desserts? Try One of These!
Key Lime Cheesecake Tart
Strawberry Lemon Vegan Cheesecake
Chocolate Chip Cookie Vanilla Cheesecake
Chocolate Cheesecake with Chocolate Cookie Crust
Easy Chocolate Pudding
Chocolate Chip Cookie Dough Truffles
Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!