No-Bake Dairy-Free Lemon Cheesecake Recipe (Paleo + Refined Sugar Free)

This No-Bake Dairy Free Lemon Cheesecake Recipe is beautiful and easy to make. It is made with soaked cashews, coconut milk, collagen for an ultra delicious paleo treat.   

It’s funny how time flies by when you’re having fun, I’ve been back from Colorado for a couple weeks now and while I am missing the mountain air, I know I’ll be back soon. Every time I visit my mom, I always make this dairy free cheesecake recipe. I am a full believer that we have the power to bring magic into our own lives. I’m currently working on my summer bucket list and surprise, surprise, not only am I including tons of summer hikes and sunrise walks, I also want to make it a habit that once a week I make a delicious, mouthwatering dessert.

My sweet tooth is always present and while before it was fed with sugary foods, now I am a sucker for dessert like this cheesecake.  My favorite thing about this cheesecake is that it’s super easy to make folks, literally blend a few things, form a crust, then blend some more, pour in the filling and leave in the fridge for a few hours. That is it.

It is the perfect balance of mindful and indulgent, each bite rich of creaminess and made even more magical with the addition of my beloved adaptogens. The crust itself is made with minimal ingredients like raw nuts, dates, some cinnamon, and seeds. Atop of the buttery crust, you’ll find the most luscious and creamy layer of raw cashews, coconut cream, maple syrup, collagen and lemon juice. The lemon juice lends this tart, almost lemon bar type of flavor to this no-bake dairy-free cheesecake. I love topping it with berries, when they are in season, peaches in the summer and roasted apples in the winter.

I love enjoying this for breakfast with a steaming cup of chaga coffee or as an afternoon snack with some tea. Don’t be fooled, the clean ingredients still create a magical, naughty treat.

No-Bake Dairy Free Cheesecake (Paleo + Refined Sugar-Free)

2 cups of raw cashews, soaked in water overnight

2 cups of full-fat coconut cream

1/4 cup of collagen peptides

2 T of pure maple syrup

1/4 cup of lemon juice + the zest of one lemon

1 T of vanilla extract

4 Medjool dates pits removed

1/2 cup of raw walnuts

1/2 cup of raw almonds

3 T of ground flaxseeds

4 T of vanilla ghee or regular ghee, divided

a pinch of salt

2 tsp of each he shou wu + cinnamon

Grease a tart pan or springform pan with some coconut oil, and set aside.

Add the walnuts, almonds, flaxseeds, cinnamon + he shou wu, 2 T of ghee, 2 dates and salt into your food processor or high powered blender and pulverize until it comes together into a sort of sticky dough.

There still will be some walnut and almond bits, that is totally fine. You don’t wanna hit the nut butter point. Press the nut dough into the prepared pan, evenly.

Place in fridge while you make the filling.

In the same food processor or blender, I used my Blendtec for all of it, you don’t need to wash in between. Add the soaked cashews, the coconut cream, collagen peptides, lemon juice, maple syrup, the leftover dates, ghee, and vanilla extract.

Blend or process for about 2 minutes, until the mixture, is silky smooth and creamy. Scrape down the sides as needed. Once it is smooth add the filling to the walnut crust and tap pan against the counter to get rid of any air bubbles.

Place in the fridge for a few hours until it firms up.

Cut, serve and enjoy Babes, this will be okay in the fridge for up to a week if it makes it that long. I have to hide a piece to make sure it lasts longer than a couple days at my house.

Babes if you make this No Bake Dairy Free Lemon Cheesecake Recipe let me know if the comments below, or tag #followourpassionstyle on Instagram.!