Dairy-Free Lemon Cheesecake

Indulge in the creamy, tangy bliss of this Dairy-Free Lemon Cheesecake—a vibrant, plant-based twist on a classic dessert. Perfect for those avoiding dairy, this silky cheesecake features a luscious cashew and coconut cream filling infused with freshly squeezed lemon juice, zesty lemon zest, and a touch of vanilla for balance. The golden, crunchy crust made from dairy-free graham crackers and melted coconut oil adds a delightful contrast to the smooth, vibrant filling. With no cream cheese in sight, this cheesecake relies on the natural creaminess of cashews for an incredibly rich texture. Simple to prepare, oven-baked, and ideal for any occasion, it’s a zingy, guilt-free treat that will wow your taste buds! Serve it chilled for the ultimate refreshing dessert that's as satisfying as it is wholesome. Perfect for vegans, those with dietary restrictions, or anyone looking to explore a lighter, dairy-free dessert option.

Nutriscore Rating: 47/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 8

Ingredients

• 200 grams Dairy-free graham crackers
• 75 grams Coconut oil, melted
• 300 grams Raw cashews, soaked overnight
• 250 milliliters Coconut cream
• 120 milliliters Maple syrup
• 120 milliliters Lemon juice, freshly squeezed
• 2 tablespoons Lemon zest
• 1 teaspoon Vanilla extract
• 0.25 teaspoon Salt

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

Line an 8-inch (20 cm) springform pan with parchment paper on the bottom and grease the sides with a little coconut oil.

Step 3

To prepare the crust, crush the dairy-free graham crackers into fine crumbs using a food processor.

Step 4

Mix graham cracker crumbs with melted coconut oil until evenly combined.

Step 5

Press the mixture into the bottom of the prepared springform pan, ensuring an even layer. Use a flat-bottomed glass to press it down firmly.

Step 6

Bake the crust for 10 minutes, then remove from the oven and let it cool while you prepare the filling.

Step 7

Drain and rinse the soaked cashews, then place them in a high-speed blender.

Step 8

Add coconut cream, maple syrup, lemon juice, lemon zest, vanilla extract, and salt to the blender with the cashews.

Step 9

Blend until the mixture is completely smooth and creamy, scraping down the sides as needed.

Step 10

Pour the cheesecake filling over the prepared crust and smooth the top with a spatula.

Step 11

Bake the cheesecake for 45-50 minutes until the edges look set but the center still has a slight jiggle.

Step 12

Turn off the oven, prop open the oven door, and let the cheesecake cool inside the oven for 1 hour.

Step 13

Remove the cheesecake from the oven, let it cool completely at room temperature, then refrigerate for at least 4 hours, preferably overnight, to set completely.

Step 14

Once set, remove the cheesecake from the springform pan, slice, and serve. Enjoy your delicious dairy-free lemon cheesecake!

Nutrition Facts

Serving size	(1084.4g)

Amount per serving	% Daily Value*
Calories	4486.2

Total Fat 266.9g	0%
Saturated Fat 127.1g	0%
Polyunsaturated Fat 0.4g
Cholesterol 0mg	0%
Sodium 1759.5mg	0%
Total Carbohydrate 497.3g	0%
Dietary Fiber 19.4g	0%
Total Sugars 307.9g
Protein 71.2g	0%

Vitamin D 0IU	0%
Calcium 223.4mg	0%
Iron 25.6mg	0%
Potassium 2598.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.4%

Protein: 6.1%

Carbs: 42.5%