Looking for an easy, no-bake lemon cheesecake recipe that’s also dairy-free? You’ve come to the right place! This delicious dessert is made without gelatin, so it’s perfect for those with dietary restrictions or allergies. And, it only takes a few minutes to prepare – simply mix all of the ingredients together and refrigerate for a few hours before serving. So, if you’re in the mood for something sweet and tart, give this recipe a try. You won’t be disappointed!
Tips to make No Bake Lemon Cheesecake Without Gelatin recipe:
1.Soak the cashews overnight in water to soften them before blending. This will help to create a smooth and creamy texture.
2.Be sure to use full-fat coconut milk for this recipe. The fat content helps to thicken the cheesecake filling and gives it a richer flavor.
3.For a tart and tangy flavor, add more lemon juice to taste. You can also add a little zest from the lemon for extra flavor.
4.If you’re not vegan, you can use regular cream cheese in this recipe. However, I find that the vegan cream cheese works just as well and is much healthier.
5.To make this recipe gluten-free, simply use a gluten-free pie crust or graham cracker crust.lets starts a recipe
1 cup raw cashews, soaked overnight in water
1/2 cup coconut milk
1/4 cup fresh lemon juice
1/4 cup agave nectar or honey
1 teaspoon vanilla extract
1/8 teaspoon salt
1 (14-ounce) can full-fat coconut milk, chilled overnight in the fridge
1/2 cup vegan cream cheese, at room temperature
1. Drain and rinse the cashews. Add them to a high-powered blender or food processor along with the coconut milk, lemon juice, agave nectar, vanilla extract, and salt. Blend until completely smooth.
2. Pour the mixture into a 9-inch pie plate or springform pan. Refrigerate for 30 minutes to allow it to set up slightly.
3. Meanwhile, open the can of chilled coconut milk and scoop out the solidified cream that has risen to the top. Add it to a large bowl along with the vegan cream cheese. Beat with an electric mixer until smooth.
4. Spread the coconut cream mixture over the top of the lemon cheesecake filling. Refrigerate for at least 4 hours, or overnight, before serving. Store leftover cheesecake in the fridge for up to 5 days. Enjoy!
Health benefits of No Bake Lemon Cheesecake Without Gelatin recipe:
1.Lemon is an excellent source of Vitamin C which is a powerful antioxidant.
2.Lemon also contains flavonoids which are known to have anti-inflammatory, antiviral, and anticancer properties.
3.The cashews in this recipe provide a good source of protein and essential nutrients like zinc, copper, and magnesium. They’re also a good source of healthy fats and fibre.
4.Coconut milk is a great dairy-free alternative that’s rich in vitamins and minerals like manganese, phosphorus, and selenium. It’s also a good source of healthy fats that can help boost your immune system.
5.This recipe is naturally sweetened with agave nectar or honey which are both excellent sources of antioxidants and have health benefits like reducing inflammation, improving gut health, and boosting immunity.
6.This recipe is also high in healthy fats and protein which can help to keep you feeling full and satisfied after eating.
If you’re looking for a delicious and dairy-free no bake lemon cheesecake recipe, look no further! This recipe is simple to follow and doesn’t require any gelatin. We hope you enjoy it.