No bake Lemon Cheesecake 🍋 🍰 🤤

No bake lemon cheesecake
Mmm,'s not an easy one to veganise, especially the filling, easy to become too heavy if you use too much nuts, or if you don't use enough it just won't set 🤔 
After a few experiments i think i've found a pretty good balance with this one. The base is a total winner; sweet, nutty and oaty it's akin to the traditional digestive biscuit base, but packed full of whole food goodness. And the filling is a creamy, zesty delight! Topped with some strawberries to add a little juicy freshness to this creamy creation!

First up, lets find out a little bit more about pecans which are an important component of the base of the cheesecake...



30g pecans contains: 200kcal | 4g carbs | 3g protein | 20g fat

Pecans are high in fat and calories so you do need to enjoy sparingly. Bear in mind that this cheesecake includes pecans, cashews, coconut milk & coconut oil. All of which are particularly high in fat. Nuts are unsaturated fats and the saturated fat within coconut milk & oil has unique properties that means it doesn't contribute to increasing your bad cholesterol. But make no mistake this is a high calorie indulgent dessert which should be enjoyed sparingly. The upside is, unlike a standard dairy cheese cake this dessert is also loaded with antioxidants and minerals from the nuts and oats that serve our body really well.

It's all about balance!  ⚖️


No bake Lemon Cheesecake

No bake Lemon Cheesecake

Ingredients (serves 8)

The base:
🍋135g oats
🍋 90g pecans
🍋 1x tbsp flax seed powder
🍋 1x tsp vanilla essence
🍋 1x tsp ground ginger
🍋 1x tsp nutmeg
🍋 1/4x tsp salt
🍋 10x medjool dates

The filling:
🍋 2x lemons - juice & zest
🍋 1/4 tsp turmeric
🍋 150g cashews (soaked)
🍋 400g coconut cream (cream from 2x 400g cans of coconut milk)
🍋⁠ 3x tbsp coconut oil
🍋 2x tbsp maple syrup
🍋 1x tsp vanilla essence
🍋 1x tsp ground ginger
🍋 4-6 x strawberries

Equipment you will need:
🔪 18 cm cake tin with release bottom
🔪 food processor
🔪 metal dessert spoon
🔪 measuring spoons


    1. Soak the cashews in boiling water for 30mins
    2. In your food processor make the cheesecake base by adding the following: oats, pecans, flax powder, vanilla essence, ground ginger, nutmeg & salt. 
    3. Blend to a fine mill.
    4. De-seed and chop the medjool dates into the food processor and blend until all the dates are finely chopped throughout the mixture and it's coming together into a thick lump. 
    5. Turn the mixture out into your cake tin and press it firmly down on the base and around the edges. You're aiming for an even 0.5cm thickness around the base and sides of a 18cm tin. 
    6. Once you have the mixture fairly evenly distributed around the tin, use the back of a metal dessert spoon to flatten, even and compress the mixture so it's really compact. This will ensure it cuts easily and doesn't crumble when finished.
    7. Set aside in the fridge whilst you make the filling. 
    8. Drain your cashews from the boiling water that they have been soaking in and transfer to your food processor. Blend well to create a thick creamy consistency. 
    9. Add the rest of the filling ingredients to the food processor: cream from the coconut milk, coconut oil, zest & juice from lemons, turmeric, maple syrup, vanilla essence & ground ginger. Blend well until it forms a smooth, thick consistency.
    10. Pour / spoon the mixture into the chilled cheesecake base and using the back of a metal spoon smooth the surface of the cheesecake.
    11. Chill for 2-3 hrs to let the cheesecake fully set.
    12. Garnish with strawberry halves or raspberries, or any berry you fancy really, but a nice juicy berry will compliment the creamy lemony taste beautifully.
    13. Slice and serve...enjoy! 🤩

You don't need to eat this all in one would be a struggle even for me and have a mega sweet tooth! It lasts well in the fridge for 5 days. So that's dessert sorted for a few nights 🙌

Check out our cook-along video where I make this recipe live

Drop me a comment below if you try this recipe or share your creations on instagram @newnorm_plantbased 

Until next week 😘

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