No Bake, Vegan, GF, Lemon Cashew Cheesecake

This cheesecake is smooth, creamy, satiating, sweet, and EASY. It is one of the recipes I shared on my premier TV show. Watch the whole episode! < Click


Dairy Free Cheesecake


  • 1 1/2 cups pumpkin seeds

  • 1 cup unsweetened, shredded coconut

  • 10 pitted medjool dates

  • 1 tsp cinnamon

  • 2 tbsp coconut oil

  • 1/8 tsp salt

  • 1 lemon, juiced


  • 2 1/2 cups soaked cashews, soak them overnight *at least 4 hours) in filtered water

  • 1 vegan 8 oz cream cheese container

  • 1/2 cup raw, organic honey

  • 2 tbsp of coconut oil

  • 1 tsp vanilla 

  • 1/8 tsp pink salt

  • 2 lemons, juice and zest

  • ½ cup Mooala banana milk


  • For the crust:

  • Pulse together food processor until the mixture becomes sticky.

  • Press into the bottom of a springform pan that has been lined with unbleached, parchment paper.

  • For the filling, discard cashew water.

  • In a food processor, process cashews and cream cheese until creamy.

  • Add the remaining ingredients and process for 4-5 minutes.

  • Scrape down the sides as needed. 

  • Pour over the crust. 

  • Chill in refrigerator for 4 hours. 

  • Serve cool or at room temperature.

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