This delicious, no bake lemon cheesecake recipe is light, citrusy and sweet. This is a simple recipe perfect to serve on Mother's Day or any other special occasion. There’s no baking involved either!
I have made this no bake lemon cheesecake loads of times for family or friend gatherings; always a favourite with everyone asking how it's made. Of course we’re putting the Hedi Hearts spin on the classic dessert by changing up a few things to make this lemon cheesecake a touch lighter, a bit healthier and using less sugar than your traditional cheesecake recipe. It does not taste healthy, I promise to you!
To add a pop of colour and a bit of flavour and texture I topped it up with Naturelly Jelly Pots. It's beautifully light and oh-so-delicious, so if you are looking for healthy eating dessert, here you have it.
Also make sure you check out my other recipes made for the fab Naturelly Jelly Family including these healthy gummy bears, chia jelly pudding and delicious festive trifle. You can check all their delicious products on their website.
Don't switch the oven on yet because instead of baking this cheesecake you simply pop it in the freezer to set. To make removing it from the cake tin easier, I simply put cling film inside the cake tin and when I need to transfer it onto a serving plate I lift it using the cling film.
If you’re into cheesecakes or cakes in general, then be sure to check out my No-Bake Strawberry Cheesecake, Raw Peanut Butter Banana Cheesecake, Vegan chia seed cake, and my Bounty Cake.
Here's the no bake lemon cheesecake recipe
Recipe
No Bake Lemon Cheesecake
Ingredients
- Base:
- 2 cups mixed nuts
- 1 cup pitted dates
- 1 tablespoon coconut oil
- Pinch of salt
- Top layer:
- 2,5 cups cashews (soaked for 4 hours, drained)
- ½ tin full fat coconut milk
- Juice from 1 lemon
- Zest from 1 lemon
- ¼ cup maple syrup, honey or any other liquid sweetener
- 1 teaspoon vanilla extract
- 3 Naturelly Jelly Pots
- Toppings (optional):
- Fresh figs, strawberries and black grapes
Instructions
- Line the bottom of a 20cm springform cake tin with cling film. Make crust by adding nuts to a food processor and grinding to a fine crumb.
- Add in the dates, coconut oil and salt and combine until sticky mixture. Press into lined cake tin evenly and set aside in the fridge.
- Make the filling by adding the cashews to a food processor with all the other filling ingredients and blend on high until very smooth, creamy and pourable. If it's too thick, add a bit more coconut milk.
- Pour filling on top of the base and pop in the freezer for at least 1 hour
- Next top the cheesecake with 3 Naturelly Jelly Pots dividing the jelly juice equally to create an even layer
- Place back in the freezer for minimum 4 – 5 hours, ideally overnight.
- Take out an hour before serving so it can thaw out to a creamy texture. Top with fresh fruit and enjoy.
This no bake lemon cheesecake is delicious on its own, but it’s elevated with fresh berries, grapes, figs and some lemon zest.
As always please, if you make this recipe share it with me either on my Facebook,Twitter or Instagram. I would love to see it! Hashtag #HediHearts
Much love,
Hedi
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