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.
- 2cup raw cashewssoaked 2-6 hours and drained
- 1/2cup almond milkor another non-dairy milk
- 1/2cup coconut cream
- 1/2cup coconut oil
- 1/4cup coconut butter
- 3/4cup blueberries
- 1Tbsp. lemon zest
- 2Tbsp. lemon juicefreshly squeezed
- 1Tbsp. vanilla extract
- 1/8tsp. sea salt
- 1/4tsp. liquid stevia
- 1Tbsp. grass-fed beef gelatin(omit for vegan recipe)
Can be frozen, making it a great dessert for planning ahead. Defrost the cheesecake in the refrigerator for at least 12 hours before serving. Suitable for all diets including Keto, Paleo, GAPS, sugar-free, gluten-free, grain-free, dairy-free, egg free, soy-free, yeast-free, vegan