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)
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Paleo Lemon Cheesecake
Ingredients
Crust
- 1 cup raw pecans
- 4 medjool dates
- ⅛ teaspoon salt
- 1 tablespoon lemon juice
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
Instructions
- *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.
Katie S says
Would it be ok to bake this crust for a different cheesecake recipe? Or will this crust not be good in the oven?
Jessica DeMay says
Yeah, that would work great!
Heather Heron says
I am sensitive to coconut. Is there any substitute for the coconut oil?
Jessica DeMay says
Hi Heather- you can try another oil, but the coconut oil firming helps the cheesecake firm up. It may just have to be kept in the freezer if you try something else. Hope that helps!
Sheils says
I can't have cashews or almonds, have you tried or recommend any other nut?
Jessica DeMay says
Hi Sheils- you can use any nut for the crust. For the filling, you can try macadamias, but I haven't tried it personally so I can't say for sure.
Kira says
Can I substitute maple syrup for the honey? I have a vegan guest coming over.
Jessica DeMay says
Hi Kira- yes, that will work.
Dawn says
Oh my gosh - this recipe was absolutely delicious! My guests were a bit dubious when I told them what was in it, but they all loved it! Made a strawberry sauce to go with it and it was amazing. Definitely adding this to my home recipe book!
Jessica DeMay says
Thanks for trying it, Dawn! I'm so glad everyone loved it!
LD says
Never baked a cheesecake like this. Can you use something other than coconut oil? Avocado oil maybe?
Jessica DeMay says
Hi! That may work, but I can't guarantee. Why not coconut oil? You can use refined so it has no coconut taste.
LD says
My mom is staying with me for a month and I've been meal planning. Unfortunately she says she's allergic to coconut. Planning around this has been difficult for me since I've gone mostly paleo and attempting dairy free for the majority of the time. I realized that I use coconut sugar, coconut flour, coconut aminos, and coconut oil quite frequently so I'm doing my best to find alternatives in the meantime. It seems not everything is an easy swap and ultimately I'll have to have some soy, sugar, gluten, and dairy to make a lot of these paleo meals work without coconut! I'm making your cauliflower fried rice and orange chicken soon!! Excited. Love your website.
Jessica DeMay says
Thanks! I'm so glad you enjoy my website. Yes, there is a lot of coconut used in paleo cooking and baking! Oh, I see, that's why no coconut oil. Okay- I do think avocado oil would work, but use a brand like Chosen Foods which is light in color and taste. They sell it at Costco or Trader Joes- possibly other stores as well. Some brands are very dark in color and rich in taste and it wouldn't work well with the cheesecake. I hope that helps! Let me know if you have any other questions and have fun with your mom!
debi tricerri says
where do you find refined no flavor coconut oil?
Jessica DeMay says
Hi Debi- you can find it in a lot of stores right by the other coconut oil. I like to also buy it online, here is the brand I like: https://www.amazon.com/gp/product/B00NFJPK5S?ie=UTF8&tag=jaysbakingm07-20&camp=1789&linkCode=xm2&creativeASIN=B01766NTU8&th=1