Non Dairy Cheesecake – Lemon and Raw
Yes, this non dairy cheesecake is not only dairy free, but is a raw lemon cheesecake recipe that when served, every one will be asking, how did you make this !! And its so quick and easy to make.
I refer to this a basic cheesecake recipe. By adding and adjusting a few ingredients, it can be turned into a pineapple, strawberry, blueberry, or even chocolate cheesecake.
You can enjoy this non dairy cheesecake as is, or dress it up Gourmet style, by adding a crust, drizzling a lemon, orange or blueberry sauce over the top, top it with a cashew cream or your choice of fruit.
Lemon Non Dairy Cheesecake Recipe
Equipment Needed: High Speed Blender
Yield: 2 small cheesecakes, or 8 mini cheesecakes
- 3/4 cups cashews, soaked for 2 hours and drained
- 1/4 cup almond milk
- 1/4 cup coconut oil, in liquid state (melt at low temperature if necessary)
- 3 tablespoons date paste or maple syrup
- 2 tablespoons nutritional yeast (Read more about nutritional yeast)
- 1 tablespoon lemon juice
- 1 teaspoon non-GMO lecithin (if you don’t have lecithin on hand, make cheesecake without it).
- 1 teaspoon LiyfBiotic probiotic
- Pinch of Himalayan salt
- Optional: 1 teaspoon vanilla powder or extract (to make this a basic cheesecake, you could omit lemon essential oil and add the vanilla).
- Combine all ingredients EXCEPT, coconut oil and lecithin, in high speed blender and blend until smooth.
- As you are blending, pour in coconut oil. Once you are happy the mixture is smooth and creamy, continue blending and add lecithin – blend well.
- Pour cheesecake mixture two small 4 inch spring form pans or into glass container and cover. Freeze for 1-2 hours, or until solid. Cheesecake is wonderful by itself, but by adding a crust, you can enhance the taste and presentation – see crust recipe below.
- If you store cheesecake in freezer, allow 10 minutes to soften before serving.
- Will store for up to 2 months in freezer.
- You can also store in refrigerator – it will remain solid and can be served immediately.
Cheesecake Crust Recipe
Equipment Needed: Food Processor
- 3/4 cup – any raw nut or nuts of your choice (walnut, pecan, almond, cashew, macadamia)
- 1 tablespoon date paste, or 1 medjool date cut into small pieces
- 1 tablespoon coconut oil (in liquid form)
- If needed, 1-2 tablespoon water
- Place nuts in food process and pulse into small pieces.
- Add date paste or date and process (be careful not to over process and turn nuts into butter).
- Add coconut oil and process.
- At this point, check mixture – if you can form a ball in your hand its ready, if still too crumbly, add small amount of water and process, re-check consistency.
- Press crust into bottom of two 4 inch spring form pans, or container of choice.
- Spoon or pour cheesecake mixture into pan or container, and freeze for 1-2 hours before serving.
In lieu of the 4 inch spring form pans, another great option is the mini cheesecake pan, with removable bottoms, which make it easy to remove cheesecakes. Here is what a mini cheesecake pan looks like:
To see what a mini cheesecake looks like, go to Chocolate Cheesecake recipe.
Here’s how to purchase Mini Cheesecake Pan by Norpro (with removable bottoms)
Where to Purchase LiyfBiotic Probiotic powder – Click Here
A simple and quick topping, is to grate lemon zest over cheesecake top, either before freezing or when serving.
If you’ve enjoyed this post, Lemon Non Dairy Cheesecake, leave a comment below:
Information and material found on this website is for informational purposes only, and not intended to provide medical advice, nor should it be construed as such. The information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging. Do not use the information provided on this site for diagnosing or treating a health problem or disease, or prescribing medication or other treatment. All content, including text, graphics, images and information available on this site is for general informational, entertainment and educational purposes only. Products, or information, are not intended to diagnose, treat, cure or prevent any disease. The content is not intended to be a substitute for professional diagnosis or treatment. Always speak with your physician or other healthcare professional before taking any medication or nutritional, herbal or homeopathic supplement, beginning any diet program or exercise program, or using any treatment for a health problem. If you have or suspect that you have a medical problem, contact your health care provider promptly. Do not disregard professional medical advice or delay in seeking professional advice because of something you have read on this website. The author of this site is not responsible for any adverse effects that may occur from the application of the information on this site and encourages you to make your own healthcare decisions, based on your own research and in partnership with a qualified healthcare professional.