This Paleo Lemon Cheesecake is a healthier cheesecake made with no dairy and is naturally sweetened. A pecan and date crust topped with a thick, rich layer of lemon cheesecake that has a cashew base. Gluten free and dairy free.
I used to make a mean cheesecake. It was one of the first things I taught myself how to bake when I was a teenager because I loved it so much. I thought my cheesecake days were over, but they're not over, they have just changed. This is a new, fun way to enjoy cheesecake still.
If you've never had cashew cheesecake, it is just as creamy as traditional, just make to blend the cashews really well. Adding lemon juice gives it that tang that cream cheese has, so even in other flavors, a little bit is used for that purpose.
The lemon flavor is so bright and fresh. It is good plain, but I added little raspberry jelly just for fun. Fruit over cheesecake is always delicious.
Tools for no-bake cheesecake
You will need a 7 inch springform pan to make it exactly the same. You could also make it in an 8 inch square pan lined with parchment, but there is something so nice about the traditional round cake. And I promise more cheesecakes will come so the pan will get use!
A high powered blender or food processor is also needed to make sure the filling gets extra creamy. I have used a Ninja and a Vitamix, so something along those lines. This is also used for making the crust- the date and nut mixture.
Storing dairy-free cheesecake
This cheesecake is no-bake which is super nice, but it does need to be stored in the fridge or freezer. The fridge will keep it soft enough to eat immediately whereas the freezer will keep it more firm and you'll have to set it out for a little while to thaw.
The Best Cheesecake
-Completely dairy free, using cashews as the base.
-Naturally sweetened with honey and dates. Try maple to make it vegan.
-Easy and no-bake! Just a high-powdered blender or food processor and about 20 minutes total.
-It is incredibly smooth, creamy, and sweet- just like traditional cheesecake!
You will love this paleo lemon cheesecake because it is full of lemon flavor, easy to make, and sweet! Such a light, perfect for spring-time, recipe. Here are some more cheesecakes to try:
- Pumpkin Cheesecake (paleo and vegan)
- Caramel Apple Cheesecake (paleo and vegan)
- Strawberry Rhubarb Cheesecake (paleo and vegan)
- Chocolate Chip Cookie Cheesecake Bars (grain free)
- Cinnamon Roll Cheesecake (paleo and vegan)
Paleo Lemon Cheesecake
- 2 cups raw cashews, soaked for at least 4 hours and up to 8 hours
- ½ cup melted coconut oil, refined for no coconut flavor
- ½ cup almond milk
- ½ cup honey
- ¼ teaspoon salt
- zest of 2 lemons
- ¼ cup lemon juice
- *The night before or early the same day, soak the cashews. Place them in a bowl and cover them with filtered water. If in a hurry you can soak them in hot water for 1 hour, changing the water half way through to keep warm.
- Grease a 7-inch springform pan and set aside.
- In a high powered blender or food processor, make the crust. Add the pecans, dates, salt, and lemon juice to the processor and blend until fully combined. This may take 1-2 minutes. It should hold together like a cookie dough ball. Press into bottom of springform pan and place in the fridge while you make the cheesecake.
- Drain and rinse the cashews. Place them in the food processor- no need to wash it from the crust unless it's very dirty. Add in the coconut oil, almond milk, honey, salt, lemon zest and juice.
- Blend on high until completely smooth, stopping and scrapping down the sides as needed. This may take 5-7. Once completely smooth, pour over crust and refrigerate until firm, about 4 hours. It can also be kept in the freezer, but will need to thaw a little before serving.
- Cover and store in the fridge.