This easy no-bake lemon cheesecake is the perfect dessert for warmer days of spring and summer – for celebrating Easter, Mother’s day, or any special occasion you like. Made with a crunchy walnut and almond base and a deliciously creamy and refreshing lemon cashew cream filling, this cheesecake is totally gluten-free, dairy-free and vegan too, but no one would care!
- 1 cup almonds
- 2 cups walnuts
- 1/2 cup coconut oil, melted
- 2 cups cashews, soaked in hot water for 15 minutes and drained
- 1/2 cup almond milk
- 3/4 cup water
- 1/2 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1/2 cup sugar
- 2/3 cup coconut oil, melted
- 2 teaspoons unflavored agar agar powder
- Berries and lemon slices, for topping (optional)
- Grease and Line: Grease and line a 7-inch round springform pan with parchment paper (I lined both the bottom and the sides with parchment paper)
- Prepare the Crust: Grind almond and walnuts in a high-speed blender until you get a fine nut meal. Combine ground almond and walnuts with melted coconut oil and mix very well.
- Press the Crust Ingredients Into Pan and Chill: Transfer the almond-walnut-coconut oil mixture to the springform pan and use the back of a spoon to press down the crust mixture as firmly as possible. Let crust chill in the refrigerator for at least 30 minutes.
- Prepare the Lemon Filling: As crust is chilling, place soaked cashews in the blender together with almond milk, water, fresh lemon juice, and blend until you get a thick cream. Add in lemon zest and sugar and blend some more. Dissolve agar agar powder in 1 tablespoon of warm water and add in to the mixture together with the melted coconut oil. Blend until you get a homogeneous mixture.
- Pour Filling Over Crust: Pour lemon cashew cream filling over the prepared crust (which should be extremely firm by now) and freeze for at least 2 to 3 hours until filling is firm before serving.
- Garnish and Serve: Remove from freezer 10 minutes before serving to soften slightly and top with blueberries and lemon slices to serve.
Almonds/Walnuts: I used almonds and walnuts because I like the taste they give to the crust. Feel free to use other nuts such as macademia nuts or pecans, or even seeds such as sunflower seeds if you prefer. Alternatively, you can also use crushed biscuits of choice (make sure to keep them vegan or dairy-free if you are lactose-intolerant or vegan).
Cashews: I use cashews for the filling because it creates a creamy smooth texture that is hard to replicate with other tree nuts. I do NOT recommend substituting cashews for other nuts.
Almond Milk: I used my 5-minute homemade almond milk for this recipe, but feel free to use other non-dairy milks such as cashew milk, rice milk, oat milk, soy milk or even sunflower seed milk. Alternatively, if you are not lactose-intolerant, you can use normal dairy milk if you prefer.
Agar Agar Powder: I used agar agar powder to keep the recipe vegan. However, if you are not opposed to using gelatin, feel free to go ahead and use it.
Springform Pan: I highly recommend that you use a springform pan to make removal of the cake easier.
Parchment Paper: I recommend that you line both the base as well as the sides of the springform pan with parchment paper to prevent the cheesecake from sticking. This will ensure the sides turn out neat and perfect.
Storing/Freezing: To store, place the lemon cheesecake in an airtight container and store in the refrigerator for up to a week. To freeze, place the cheesecake in a freezer-safe airtight container and freeze for up to 2 months. Let it defrost overnight in the refrigerator before slicing and serving.
*This recipe was originally published in 2015, but I’ve republished it to include clearer instructions, recipe notes/substitutions, and helpful tips.
- Category: Dessert
- Method: Blender
- Cuisine: Gluten-free, Vegan
Keywords: no-bake lemon cheesecake, vegan lemon cheesecake