If you’re looking for a special occasion healthy dessert to really impress your guests, I’ve got a good one! I’ve created a delicious Blueberry Lemon Cheesecake suitable for all diets, dairy-free, egg-free, sugar-free, Keto, and Paleo.
My Blueberry Lemon Cheesecake is made with soaked nuts, so requires a little bit of planning ahead, but it is so worth it. The result is a smooth, silky, decadent and rich-tasting cheesecake that no one will ever know isn’t real “cheese”cake. Plus, you don’t have to bake it!
I love raw no-bake cheesecakes. They are so easy and quick to make. There is no chance of undercooking, or having the cheesecake deflate once out of the oven, but most importantly, I think they taste better than real dairy and egg-based cheesecakes. Free of dairy and eggs, my cheesecake has a firm, silky, smooth, and creamy texture, similar to a traditional cheesecake, right when it comes out of the refrigerator.
Once I discovered my food sensitivities to dairy and eggs, cheesecakes were pretty much not even an option for me. I decided to create my own version, using soaked cashews, coconut cream, coconut butter, and grass-fed beef gelatin. Without too much experimenting I was totally stoked with my dairy-free, egg-free result and quite happy to be eating cheesecake once again. And there is no tofu in it. If you are a true vegan, you can leave out the gelatin and still turn out an amazing cheesecake with just a slightly different texture.
The best part is that this Blueberry Lemon raw no-bake Cheesecake is totally Keto-friendly, Paleo, and sugar-free while quite reminiscent of New York style cheesecake in its richness and texture. Give it try for your next special occasion and let me know what you think, it is every bit worth it.
Blueberry Lemon Cheesecake
- 2 cup raw cashews soaked 2-6 hours and drained
- 1/2 cup almond milk or another non-dairy milk
- 1/2 cup coconut cream
- 1/2 cup coconut oil
- 1/4 cup coconut butter
- 3/4 cup blueberries
- 1 Tbsp. lemon zest
- 2 Tbsp. lemon juice freshly squeezed
- 1 Tbsp. vanilla extract
- 1/8 tsp. sea salt
- 1/4 tsp. liquid stevia
- 1 Tbsp. grass-fed beef gelatin (omit for vegan recipe)
To make the crust
- Line an 8-inch springform pan or pie dish with parchment paper and set aside.
- Place the nuts into the bowl of a food processor and process until the mixture resembles coarse cornmeal.
- Add all of the remaining ingredients to the food processor and pulse until the mixture comes together in a sticky dough that holds together when pinched. It should not be too moist; just moist enough to stick together.
- Press the dough evenly over the bottom of the pan and about one inch up the sides.
- Place the crust into the fridge for about 20 minutes to set.
To make the filling
- Soak the cashews in filtered water for 2-6 hours. Drain completely and dry on a towel.
- Melt the coconut butter and coconut oil in a small saucepan over low heat.
- Add the gelatin to the melted coconut oil and coconut butter mixture and let sit for 5 minutes.
- Combine all of the other ingredients into a high-powered blender and blend until smooth.
- Add the coconut oil and coconut butter and blend again, scraping the sides as needed, until smooth and silky.
- Pour the batter into the pan with the prepared crust. Let set in the fridge for 3-4 hours until the top is firm. To speed up the firming, place the cheesecake in the freezer for 30 minutes and then transfer it to the fridge for another hour.
- Remove the cheesecake from the fridge and serve. There is no need to let it sit at room temperature before serving.