#lemoncheesecake

This No-Bake Lemon Cheesecake is a cashew-based raw, vegan, and Paleo cheesecake adorned with slices of juicy citrus. It’s incredibly creamy, a little tangy, and lightly sweetened with maple syrup.

For a tasty gluten-free dessert, try these Healthy Lemon Cheesecake Bars. The crust is made of almond flour, which is nutty, and the filling is made of cashews and lemon cheesecake. For a healthier twist, maple syrup is used to sweeten it. Great for satisfying your sweet tooth without giving up taste or nutrition!

Ingredients: 2 cups almond flour. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1/4 teaspoon salt. 1 cup cashews, soaked for at least 4 hours. 1/2 cup coconut cream. 1/4 cup lemon juice. 1/4 cup maple syrup. 1 teaspoon vanilla extract. Zest of 1 lemon.

Instructions: Preheat oven to 350F 175C. Line an 8x8 inch baking dish with parchment paper. In a bowl, mix almond flour, melted coconut oil, maple syrup, and salt until combined. Press the mixture into the bottom of the prepared baking dish to form the crust. Bake for 10-12 minutes, then set aside to cool. In a blender, combine soaked cashews, coconut cream, lemon juice, maple syrup, vanilla extract, and lemon zest. Blend until smooth and creamy. Pour the cheesecake filling over the cooled crust. Smooth the top with a spatula. Refrigerate for at least 4 hours, or until set. Once set, slice into bars and serve chilled. Enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

These Lemon Cheesecake Popsicles are a delightful and healthy treat, combining the tanginess of lemon with the creaminess of Greek yogurt. They're perfect for a quick and refreshing snack that satisfies your sweet tooth without any guilt.

Ingredients: 1 cup Greek yogurt. 1/4 cup lemon juice. 2 tablespoons honey. 1/2 teaspoon vanilla extract. 1/4 cup graham cracker crumbs. Zest of 1 lemon.

Instructions: In a bowl, mix Greek yogurt, lemon juice, honey, and vanilla extract until smooth. Layer the bottom of popsicle molds with graham cracker crumbs. Pour the yogurt mixture into the molds. Sprinkle lemon zest on top of each mold. Insert popsicle sticks and freeze for at least 4 hours. Once frozen, remove from molds and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

Turn a cup of powdered sugar and cream cheese into a silky, lemon‑zest cheesecake mousse that sets in minutes. No bake, no fuss—perfect for brunch or last‑minute gatherings. Get the recipe!