top of page
  • Writer's pictureLiz Hoobchaak

Dairy-Free Lemon Turmeric Cheesecake


This raw, no-bake, dairy-free cheesecake is topped with a creamy lemon layer over a simple date and nut crust. This paleo dessert is also gluten-free, grain-free and sugar-free. It can easily be made vegan by swapping maple syrup for the honey.

It needs to be kept frozen so it is quite a refreshing dessert for hot weather. It is best to use a springform pan for easy removal. A silicone tart pan with higher sides can also be used.


Ingredients for the crust:

1 cup of pecans

1 cup cashews

16 pitted dates

1/2 cup unsweetened shredded coconut

1 tbsp coconut oil melted

1 tsp lemon zest

Pinch of salt


Ingredients for the filling:

1 cup cashews, soaked in boiling water for 1 hour, then drained

1/4 cup lemon juice

1/2 cup honey

3 tbsp melted coconut oil

1 tbsp vanilla extract

1 tsp fresh grated turmeric

1/2 tsp salt

5 drops of food grade lemon essential oil or 1/2 tsp of lemon extract


Directions:

  1. For the crust, add the pecans and cashews to a food processor and pulse until very fine crumbles.

  2. Add the rest of the crust ingredients and process until a smooth dough forms.

  3. Press dough in even layer into the bottom of a springform pan.

  4. For the filling, place all ingredients into a high speed blender and blend until completely smooth.

  5. Pour filling into the pan over the dough and freeze for at least 4-5 hours.

  6. Let thaw for 10 minutes. Use a long sharp knife to help separate the cheesecake from the side of the pan for easy removal.






6 views0 comments

Recent Posts

See All

Comments


bottom of page