Gluten Free Lemon No Bake Vegan Cheesecake

Gluten Free Lemon Vegan Cheesecake Dessert


Gluten-Free Lemon No-Bake Vegan Cheesecake Recipe

I have been wanting to make a Lemon No Bake Vegan Cheesecake for months, but for some reason it has taken me up until now to actually get to it. I love lemon flavored desserts like this gluten free lemon meringue pie, and you may notice if you do a quick search for "lemon" in the search bar on the blog, you will find a lot more lemon flavored desserts as well. There is something extra special about lemon desserts, almost like no matter how creamy and rich they are, every bite still has this sense of refreshment. My favorite treats of all are sour sweets - so citrus desserts are always a winner in my books! 

Gluten Free Lemon Vegan Cheesecake Dessert with Lemons

Ingredients in Vegan Lemon Cheesecake:


I think it goes without saying that lemon is a key ingredient in this Lemon "Cheesecake", so if you can, use fresh squeezed lemon juice, but lemon juice from a bottle will also do the trick if need be. 

I use cashews as a main ingredient in my no-bake cheesecakes, because they are creamy and mild in flavor. Use raw cashews if you can (roasted will be a bit grainier, and have a stronger nut flavor). I boil the cashews and dates in this recipe, mostly because I usually decide to make this dessert at the last minute, but you can soak the cashews and dates over night as well and skip the stove all together. The purpose of soaking or boiling the cashews, is to soften them up, so when you blend all the ingredients together, they become smooth and creamy. If you skip this step, you may end up with a slightly grainy texture.

Gluten Free Lemon Vegan Cheesecake Dessert with Lemon Zest

This Creamy, No-bake, Lemon Flavored Vegan Cheesecake Style Dessert is:


Dairy Free
Egg Free
Soy Free
Gluten Free
Raw Vegan
Refined Sugar Free


Gluten Free Lemon Vegan Cheesecake Dessert Pinterest

Here is the recipe for Gluten Free Lemon No Bake Vegan Cheesecake:


Ingredients:
 
Crust: 
1 1/4 Cup Rolled Oats 
1/2 Cup Shredded Coconut 
1/4 Cup Coconut Oil, melted 

Filling: 
3 Cups Cashews 
1/2 Cup Dates 
1 1/4 Cup Coconut Cream 
1/2 Cups Lemon Juice 
1 1/4 tsp Lemon Extract 
1/2 tsp Vanilla Extract 
3 Tbsp Agave Syrup (or Maple Syrup) 
1/4 Cup Coconut Oil, Melted 
1 tsp Lemon Zest plus more for garnish 
1/4 tsp Ground Turmeric 

Method: 

Boil the cashews and dates in a pot of water, for approximately 10 minutes. Drain and set aside.


Prepare the crust: 

In a food processor or high powdered blender, blend together the rolled oats and shredded coconut. Transfer to a bowl, and stir in the coconut oil until combined. 

Press into the bottom of a springform pan, and set aside. 


Prepare the filling: 

In a food processor or high powered blender, blend together all of the ingredients for the filling, until smooth. (Cashews, Coconut Cream, Lemon Juice, Lemon Zest, Lemon Extract, Vanilla Extract, Dates, Agave Syrup, Coconut Oil, Turmeric). 

Pour into the springform pan, and use a rubber spatula to smooth the top into an even layer. 

Sprinkle with lemon zest for garnish. 

Freeze the dessert for 2 - 3 hours, then transfer to the refrigerator to defrost before eating. 

Store in the fridge to enjoy within 24 hours, or transfer back to the freezer in an airtight container for longer storage.

No Bake Lemon Cheesecake, Vegan Cheesecake, Gluten Free, Dessert
Dessert, Gluten Free, Sugar Free, Vegan
Vegan, Vegetarian
Yield: 12 Servings (1 Cake)
Author: Alexandra Tugade | The Home Baked Vegan
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Gluten Free Lemon No Bake Vegan Cheesecake

Gluten Free Lemon No Bake Vegan Cheesecake

Prep time: 20 MCook time: 2 H & 30 MTotal time: 2 H & 50 M
Gluten-free recipe for no-bake vegan cheesecake, made with cashews, and no refined sugar.

Ingredients:

Crust
  • 1 1/4 Cup Rolled Oats
  • 1/2 Cup Shredded Coconut
  • 1/4 Cup Coconut Oil, melted
Filling
  • 3 Cups Cashews
  • 1/2 Cup Dates
  • 1  Cup Coconut Cream
  • 3/4 Cups Lemon Juice
  • 1 1/4 tsp Lemon Extract
  • 1/2 tsp Vanilla Extract
  • 3 Tbsp Agave Syrup (or Maple Syrup)
  • 1/4 Cup Coconut Oil, Melted
  • 1 tsp Lemon Zest plus more for garnish
  • 1/4 tsp Ground Turmeric

Instructions:

  1. Boil the cashews and dates in a pot of water, for approximately 10 minutes. Drain and set aside.
Prepare the Crust:
  1. In a food processor or high powdered blender, blend together the rolled oats and shredded coconut. Transfer to a bowl, and stir in the coconut oil until combined.
  2. Press into the bottom of a springform pan, and set aside.
Prepare the Filling
  1. In a food processor or high powered blender, blend together all of the ingredients for the filling, until smooth. (Cashews, Coconut Cream, Lemon Juice, Lemon Zest, Lemon Extract, Vanilla Extract, Dates, Agave Syrup, Coconut Oil, Turmeric).
  2. Pour into the springform pan, and use a rubber spatula to smooth the top into an even layer.
  3. Sprinkle with lemon zest for garnish.
  4. Freeze the dessert for 2 - 3 hours, then transfer to the refrigerator to defrost before eating.
  5. Store in the fridge to enjoy within 24 hours, or transfer back to the freezer in an airtight container for longer storage.

Calories

318.10

Fat (grams)

19.91

Sat. Fat (grams)

13.39

Carbs (grams)

33.31

Fiber (grams)

2.23

Net carbs

31.08

Sugar (grams)

21.79

Protein (grams)

3.49

Sodium (milligrams)

96.59

Cholesterol (grams)

0.00
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Created using The Recipes Generator

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