No-Bake Vegan Low Carb Lemon Cheesecake

This lemon no-bake Keto cheesecake is a dream come true for those following a vegan diet, dairy-free diet, or any diet at all. It is creamy, light, and sweet with a slight tang. Its velvety center pairs beautifully with the toasty crust and fresh strawberry slices. This delightful dessert is so good no one can guess that it's dairy-free.

What is this vegan Keto cheesecake made of?

This decadent cheesecake filling is made from cashews, coconut cream, coconut oil, sweetener, lemon zest, and lemon juice. The secret to getting a creamy center is to boil the cashews. Boiling makes them much softer to blend and helps release their oils.

Is this vegan cheesecake gluten-free?

Yes, it is. A traditional cheesecake crust is made using wheat flour, but we use almond flour which is naturally gluten-free, Keto-friendly, and vegan-friendly. To stay safe, read the label of your almond flour to ensure that it wasn't processed in an environment containing gluten.

What appliance is best for getting a creamy Keto cheesecake recipe?

You can prepare this dessert using a high-speed blender or a high-power food processor—blend/process the mixture until completely smooth. If your appliance can't break down the last bits of cashew, then you can transfer your mixture to a bowl and finish it off using a hand blender.

How to make a low-carb no-bake cheesecake crust

To get a crispy and flavorful crust without baking, we are toasting the almond flour before mixing it with the remaining ingredients. We don't recommend skipping this step because you would end up with a bland crust instead of a crunchy one. If you want a crust that doesn't require toasting, you can replace the almond flour with crushed-up vanilla vegan Keto cookies and reduce the sweetener to 1-2 tbsp. Mix these ingredients with the coconut oil, press into the pan, then pour the Keto cheesecake filling over it.

Net Carbs

7.8 g
Fiber

2.4 g
Total Carbs

19.3 g
Protein

6.8 g
Fats

24.5 g

279 cals

Quantity

Serving Size

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Almond flour

1.25 cup
Erythritol Granulated

3 tbsp
Salt

0.5 tsp
Coconut Oil

2 tbsp
Cinnamon

0.13 tsp
Cashews, raw

2 cup, whole pieces
Coconut Cream Raw

0.5 cup
Lemon Peel Or Zest Raw

2 tsp
Powdered Erythritol (Icing Sugar)

0.75 cup
Coconut oil

3 tbsp
Lemon juice, fresh

2 tbsp
Strawberries

12 small - 1" diameter

Step 1

Add the almond flour to a nonstick pan over medium heat. Toast it for 3-4 minutes until it becomes golden. Add the granulated erythritol, pinch of cinnamon, ¼ tsp salt, and 2 tbsp of melted coconut oil.
Step 2

Mix the crust mixture until slightly wet and crumbly. Transfer it to an 8" springform pan. Firmly press down on the crust to cover the bottom. Transfer the crust to the fridge while you prepare the filling.
Step 3

Place the cashews in a small saucepan and cover with hot water. Boil them for 10 minutes. Drain them and let them cool slightly.
Step 4

Add the cashews to the bowl of your food processor along with the coconut milk, lemon zest, powdered erythritol, ¼ tsp salt, 3 tbsp coconut oil, and lemon juice. Process until smooth and creamy. Scrape down the sides and pulse again to ensure no cashew bits remain.
Step 5

Taste the filling and adjust if needed. Pour it over the crust and tap on the counter to flatten and release any air bubbles. Cover the cheesecake lightly with plastic wrap, and transfer it to the fridge for 4 hours.
Step 6

When ready to serve, take the cheesecake out of the freezer and cut it into 12 slices. Slice the fresh strawberries and add them on top. Serve immediately, or store it in the fridge.