DessertsDelicious Vegan Gluten Free Lemon Cheesecake

Delicious Vegan Gluten Free Lemon Cheesecake

This delightful no-bake lemon cheesecake recipe, perfect for vegans and gluten-free diets, was a delightful discovery during my culinary explorations. Developed for by Miryam Quinn Doblas, a Registered Dietitian, this recipe has become a staple in my kitchen, especially during the warmer months.

Why This Recipe is a Must-Try:

  • All-Natural Ingredients: This cheesecake is crafted from natural ingredients, ensuring a treat that is both delicious and nutritious.
  • No Oven Required: Ideal for summer, this recipe keeps your kitchen cool.
  • Vegan and Gluten-Free: Accessible for those with dietary restrictions.



  • 1 cup raw almonds
  • 1 cup unsweetened shredded coconut
  • 1 cup gluten-free rolled oats
  • 1/3 cup flaxseed meal
  • 1/4 cup maple syrup
  • 2 lemons, juiced


  • 7 oz coconut cream
  • 1 cup macadamia nuts
  • 1/2 cup slivered almonds
  • 1/3 cup maple syrup
  • 4-6 lemons, juiced

Total Prep Time: 20 minutes
Servings: 15

Step-by-Step Instructions

  1. Prepare the Baking Pan: Line a 9×5 inch loaf baking pan with unbleached parchment paper.
  2. Make the Crust: In a food processor, combine the crust ingredients. Pulse until they form a crust-like consistency.
  3. Press the Crust: Transfer the crust mixture to the baking pan, pressing it down evenly.
  4. Prepare the Filling: In the food processor, blend macadamia nuts, almonds, maple syrup, and lemon juice until smooth.
  5. Add Coconut Cream: Include the coconut cream and pulse briefly.
  6. Assemble the Cheesecake: Pour the filling over the crust. Freeze for 4-5 hours.
  7. Serve: Thaw the cheesecake for 10 minutes before slicing.

Personal Experience and Tips

When I first tried this recipe, I was amazed by the creamy texture and refreshing lemon flavor. The blend of macadamia nuts and almonds provides a richness that perfectly balances the tangy lemon. Here are some tips based on my experience:

  • Lemon Zest: Adding lemon zest to the filling enhances the flavor.
  • Freezing Tips: The cheesecake can be frozen in individual cups for a quick treat.
  • Variations: Experiment with key limes for a different twist.

Nutritional Insights

The ingredients in this cheesecake are not just delicious but also beneficial for health:

  • Almonds and Macadamia Nuts: Sources of healthy fats and vitamins.
  • Flaxseed Meal: High in omega-3 fatty acids.
  • Coconut Cream: Provides lauric acid, supporting the immune system.

Conclusion and Key Takeaways

  • Easy and Delicious: This no-bake lemon cheesecake is a perfect summer dessert.
  • Health Benefits: Made with ingredients that are good for you.
  • Versatile: Can be customized to suit various tastes.

Final Thoughts: This recipe has been a game-changer in my dessert repertoire, offering a guilt-free indulgence that is as nutritious as it is delicious. The ease of preparation and the flexibility to experiment with flavors make it a go-to choice for any occasion.

Paige Raymond
Paige Raymond
Raised in rural Montana and educated in Mechanical Engineering and Sustainable Development, Paige Raymond combines a practical mindset with a passion for self-reliance and sustainability. With expertise ranging from mechanical solutions and food preservation to emergency preparedness and renewable energy, Paige is a proud author with more than 5000 published articles.

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