No-Bake Plant-Based Lemon Cheesecake Squares Recipe
Introduction
These No-Bake Plant-Based Lemon Cheesecake Squares are a refreshing, light dessert perfect for warmer days. Made with wholesome ingredients and bursting with citrus flavor, they’re easy to prepare and delightfully creamy without any baking.
Ingredients
- 1 cup raw almonds
- ½ cup rolled oats
- ½ cup shredded unsweetened coconut
- 3 tbsp maple syrup
- 3 tbsp melted coconut oil
- Pinch of salt
- 1 ½ cups raw cashews (soaked)
- ¾ cup coconut cream
- ⅓ cup fresh lemon juice
- 1 tbsp lemon zest
- ⅓ cup maple syrup
- 1 tsp vanilla extract
- ¼ cup melted coconut oil
- Pinch of turmeric (optional)
Instructions
- Step 1: Soak the cashews in hot water for 1 hour, then drain and rinse them well.
- Step 2: In a food processor, pulse the almonds, rolled oats, and shredded coconut until they become finely ground.
- Step 3: Add the maple syrup, melted coconut oil, and a pinch of salt to the ground mixture. Process until the mixture clumps together.
- Step 4: Press the crust mixture firmly into a lined 8×8-inch pan, then chill it in the refrigerator while you make the filling.
- Step 5: Blend the soaked cashews, coconut cream, fresh lemon juice, lemon zest, maple syrup, vanilla extract, melted coconut oil, and turmeric (if using) until completely smooth and creamy. Taste and adjust the lemon juice or sweetness if needed.
- Step 6: Pour the filling evenly over the chilled crust and smooth the top. Tap the pan gently to remove any air bubbles.
- Step 7: Chill the cheesecake squares in the refrigerator for 4 to 6 hours or overnight until fully set.
- Step 8: Slice into 16 squares and serve cold. Enjoy!
Tips & Variations
- Use raw almonds and cashews for the best texture; soaking cashews is key to a creamy filling.
- Adjust the lemon juice and zest to your taste for a more or less tangy cheesecake.
- Add a handful of fresh berries on top before serving for extra color and flavor.
- For a nut-free version, substitute almonds and cashews with sunflower seeds and adjust soaking time accordingly.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the cheesecake squares for up to 2 months. Thaw in the refrigerator before serving and enjoy chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cheesecake without a food processor?
A food processor is recommended to get the right texture for the crust and filling. If you don’t have one, a high-powered blender might work for the filling, but the crust will be harder to prepare finely without a processor.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as it uses oats (make sure to use gluten-free oats if sensitive) and no wheat-based ingredients.
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No-Bake Plant-Based Lemon Cheesecake Squares Recipe
- Total Time: 4 hours 30 minutes (including 1 hour soaking and 4 hours chilling)
- Yield: 16 servings 1x
- Diet: Vegan
Description
Delightfully refreshing and creamy, these No-Bake Plant-Based Lemon Cheesecake Squares combine a crunchy almond-oat-coconut crust with a luscious lemon and coconut cream filling. Perfect for a light, dairy-free dessert that requires no baking and is bursting with fresh citrus flavor.
Ingredients
Crust
- 1 cup raw almonds
- ½ cup rolled oats
- ½ cup shredded unsweetened coconut
- 3 tbsp maple syrup
- 3 tbsp melted coconut oil
- Pinch of salt
Filling
- 1 ½ cups raw cashews (soaked)
- ¾ cup coconut cream
- ⅓ cup fresh lemon juice
- 1 tbsp lemon zest
- ⅓ cup maple syrup
- 1 tsp vanilla extract
- ¼ cup melted coconut oil
- Pinch of turmeric (optional)
Instructions
- Soak Cashews: Soak the raw cashews in hot water for 1 hour to soften them, then drain and rinse thoroughly to prepare them for blending.
- Prepare Crust: In a food processor, pulse the raw almonds, rolled oats, and shredded unsweetened coconut until the mixture becomes finely ground.
- Add Crust Binders: Add the maple syrup, melted coconut oil, and a pinch of salt to the ground mixture. Process again until the mixture clumps together, forming a sticky crust base.
- Form and Chill Crust: Press the crust mixture firmly into a lined 8×8 inch pan to create an even base. Place it in the refrigerator to chill while you prepare the filling.
- Blend Filling: In a blender, combine the soaked cashews, coconut cream, fresh lemon juice, lemon zest, maple syrup, vanilla extract, melted coconut oil, and optional pinch of turmeric. Blend until the filling is completely smooth and creamy. Adjust the lemon juice or sweetness to your taste preferences if needed.
- Assemble Cheesecake: Pour the smooth filling evenly over the chilled crust in the pan. Smooth the top surface and gently tap the pan to remove any air bubbles trapped in the filling.
- Chill to Set: Refrigerate the cheesecake for 4 to 6 hours or preferably overnight to allow it to fully set and develop its flavors.
- Serve and Store: Once set, slice the lemon cheesecake into squares and serve chilled. Store any leftovers in the refrigerator for up to 5 days or freeze for longer storage.
Notes
- Soaking cashews is crucial for a creamy, smooth filling texture.
- The turmeric is optional and used only for a subtle color enhancement without affecting flavor.
- For easier slicing, chill the cheesecake until very firm, or briefly freeze before cutting.
- You can substitute maple syrup with agave syrup for a different sweetener flavor.
- This cheesecake is best served chilled and should be kept refrigerated to maintain its texture and freshness.
- Prep Time: 20 minutes (excluding cashew soaking time)
- Cook Time: 0 minutes (no cooking required)
- Category: Dessert
- Method: No-Cook
- Cuisine: Plant-Based, Vegan, American-inspired
Keywords: no-bake, lemon cheesecake, plant-based dessert, vegan cheesecake, dairy-free, healthy dessert, lemon squares
