This No Bake Lemon Cheesecake is smashingly delicious! The lemon zest is such a delightful and bright taste which is a nice change if you are a choco-holic like me.
If you think you might have seen this on Instagram, you're right, you did! I posted it last week but I called it something else. However, No Bake Lemon Cheesecake is more fitting since it has the texture and consistency of a cheesecake with none of the dairy.
I have a love-hate relationship with dairy so I often create dairy-free desserts that I can enjoy without any worry I may experience digestive woes and there is no compromising because these lemon squares are nothing short of delicious.
- Gluten-free and grain-free making it paleo-friendly
- Rich in healthy satiating fats for blood sugar balance
- High in gut-loving fibre
- Kid-approved and busy-people approved
Here is the recipe. It makes 8 fulfilling squares.
Desserts
No Bake Lemon Cheesecake Squares
Print
Bottom
- 1/2 cup hemp hearts
- 1/2 cup cashews
- 1/3 cup shredded coconut
- 2 tbsp melted coconut oil
- 10 soft pitted medjool dates
Top
- 1 1/2 cups cashews (soaked in water for 1 hour, drain & discard water)
- 1/4 cup full fat coconut milk
- Juice from 1 lemon
- Zest from 2 lemons
- 2 tbsp honey
Instructions
- In a large food processor, place hemp hearts, cashews, shredded coconut, melted coconut oil and medjool dates. Blitz until a finer texture that sticks when pressed together. Line a standard size loaf pan with parchment paper. Spoon the bottom into the loaf pan and press down firmly to form the base of the squares.
- Next, make the topping. Add soaked cashews, coconut milk, lemon juice, lemon zest and honey into the food processor. Blitz until smooth and creamy. It’s okay if the cream has some texture. Mine was the texture of ricotta cheese. Spoon topping on to crunchy base. Refrigerate until serving. Garnish with some lemon rind.
This dessert freezes well but if you do freeze it, let it sit out about 10 minutes before serving so it softens up to a cheesecake-like texture.
Enjoy!
Joy xo
Is there a substitute for cashews? Has to be nut free… 😞
ReplyI would recommend a different recipe as this one is hard to sub nuts since that's the main ingredient in both the bottom crust and the cheesecake topping.
This looks delicious! I have 1 question. Since lemons come in all different sizes, I'm wondering the measurement for the amount of lemon juice you added. Thx :-)
ReplyGreat question! I used a medium size lemon. However, I would start with less than you think you need and just give it a taste test until it's to your liking. Enjoy!