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No-Bake Lemon Cheesecake with Citrus Topping (Gluten Free, Paleo + Vegan)

No-Bake Lemon Cheesecake with Citrus Topping (Gluten Free, Paleo + Vegan)

No-Bake Lemon Cheesecake with Citrus Topping (Gluten Free, Paleo + Vegan) is :

caveman , gluten free , dairy free , lacto ovo vegetarian , primal , vegan

By
Prep Time: 15 minutes
Cook time: 0 minutes
Total time: 15 minutes
Yield: 8 Servings
Tags: Vegan
Health Score: 14 %

Ingredients:

1/3 cup

almond flour
8 servings

blood oranges
1/4 cup

canned coconut milk
2 cups

cashews
1/3 cup

coconut
2 tablespoons

coconut butter
1/4 cup

coconut oil
2 tablespoon

coconut oil
1/4 cup

lemon juice
1 tablespoon

lemon zest
1/3 cup

maple syrup
1 tablespoon

maple syrup
1 tablespoon

vanilla bean

Instructions:

  1. Line an 6 or 7" pan with strips of parchment paper for easy removal, and grease well with coconut oil. Set aside.In a mixing bowl, stir together the shredded coconut, almond flour, melted coconut butter, melted coconut oil, and maple syrup. Press the dough evenly along the bottom of the prepared pan.In a high-powered blender (I used my Vitamix, but most powerful blenders should do the job), combine all of the filling ingredients and blend for about 2-3 minutes, or until the mixture is silky smooth and creamy. You may need to add a bit more coconut milk or lemon juice to get it to blend smoothly if your blender isnt super high-powered.Once its smooth, taste the mixture and adjust the sweetness/tartness levels, if desired.

  2. Pour the filling into the prepared pan over the crust and smooth the top.

  3. Place in the freezer to set for at least 3 hours or until completely firm before garnishing, slicing and serving. For the garnish, use a parish knife to peel the citrus fruits. Slice the citrus, and dry each side with a paper towel. Arrange on top of the cheesecake. I recommend doing this right before serving, so the citrus is freshest.When serving, I recommend running your knife under hot water to warm it up before cutting the cheesecake with the still-hot (dried) knife.

  4. Serve frozen or let them thaw at room temperature for 10-15 minutes before serving. Store in the freezer for up to 2 weeks.

Wine Pairing :

  • lambrusco dolce
  • late harvest riesling
  • sauternes

Lambrusco Dolce, Late Harvest Riesling, and Sauternes are my top picks for Cheesecake. White dessert wines are a safe pick for cheesecake (without chocolate), but a sweet lambrusco will be so good with classic strawberry cheesecake.