Dairy-Free Lemon Cheesecake
Indulge in the bright, zesty flavors of this Dairy-Free Lemon Cheesecake, a luscious dessert that’s as creamy as it is guilt-free. Crafted with a rich, velvety cashew and coconut cream filling, this plant-based cheesecake is naturally sweetened with maple syrup and elevated by freshly squeezed lemon juice and vibrant lemon zest. The buttery, crumbly crust made from dairy-free graham crackers and coconut oil adds a perfect contrast, while the recipe skips all dairy without compromising on texture. With just 20 minutes of prep time and no complicated techniques, this dessert is both easy and impressive. Ideal for vegans or those avoiding dairy, this zesty treat is perfect for any occasion—from dinner parties to family gatherings. Serve chilled and watch it become a crowd favorite!
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Recipe Information
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
Instructions
Preheat your oven to 350°F (175°C).
Line an 8-inch (20 cm) springform pan with parchment paper on the bottom and grease the sides with a little coconut oil.
To prepare the crust, crush the dairy-free graham crackers into fine crumbs using a food processor.
Mix graham cracker crumbs with melted coconut oil until evenly combined.
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.
Bake the crust for 10 minutes, then remove from the oven and let it cool while you prepare the filling.
Drain and rinse the soaked cashews, then place them in a high-speed blender.
Add coconut cream, maple syrup, lemon juice, lemon zest, vanilla extract, and salt to the blender with the cashews.
Blend until the mixture is completely smooth and creamy, scraping down the sides as needed.
Pour the cheesecake filling over the prepared crust and smooth the top with a spatula.
Bake the cheesecake for 45-50 minutes until the edges look set but the center still has a slight jiggle.
Turn off the oven, prop open the oven door, and let the cheesecake cool inside the oven for 1 hour.
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.
Once set, remove the cheesecake from the springform pan, slice, and serve. Enjoy your delicious dairy-free lemon cheesecake!
Nutrition Facts
Calories |
4491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 267.3 g | 343% | |
| Saturated Fat | 129.6 g | 648% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1658 mg | 72% | |
| Total Carbohydrate | 499.2 g | 182% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 309.1 g | ||
| Protein | 71.1 g | 142% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 205 mg | 16% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 2612 mg | 56% | |
*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.
