The Cake That Chilled Overnight

I made this lemon cheesecake for a gathering when I wanted dessert finished before the day began. The blender filled the kitchen with the scent of fresh zest. The next afternoon, I lifted a cool, creamy cake from the pan and cut the first slice.

Why I Save This Recipe

Soaked cashews make a smooth filling that tastes rich without cream cheese. Lemon gives it a fresh, tart edge, while an almond-date crust adds a little chew. It is one of my favorite dairy-free dessert recipes when I want something made for sharing.

What Goes Into the Cake

• 1 1/2 cups fine almond flour
• 1 cup soft Medjool dates, pitted
• 2 tablespoons melted refined coconut oil
• 2 cups raw cashews, soaked and drained
• 3/4 cup thick unsweetened coconut cream
• 1/2 cup fresh lemon juice
• 1/2 cup pure maple syrup
• 1/4 cup melted refined coconut oil
• 2 tablespoons finely grated lemon zest
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine salt

Blend, Pour, Chill

1. Line the bottom of an 8-inch springform pan with parchment paper.
2. Blend the almond flour, dates, and 2 tablespoons coconut oil until the mixture clumps.
3. Press the mixture firmly into the pan.
4. Blend the cashews, coconut cream, lemon juice, maple syrup, 1/4 cup coconut oil, zest, vanilla, and salt until smooth.
5. Scrape down the blender and blend again.
6. Pour the filling over the crust.
7. Smooth the top with a spatula.
8. Freeze for at least 4 hours, until firm.
9. Move to the refrigerator for 30 minutes before slicing.
10. Remove the pan ring and cut into 10 slices.

Little Finishes for Each Slice

• Add a few fresh raspberries.
• Top with sliced strawberries.
• Sprinkle with extra lemon zest.
• Add a spoonful of coconut whipped cream.
• Scatter a few toasted coconut flakes.
• Serve with fresh blueberries.
• Add a small spoonful of dairy-free lemon curd.
• Keep the top plain and smooth.
• Plate narrow slices after a rich meal.
• Garnish just before serving.

Pro Tips

• Soak the cashews until they feel tender. About 4 hours in cool water or 1 hour in hot water helps them blend into a much smoother filling.
• Choose thick, unsweetened coconut cream rather than a pourable coconut milk beverage. The thicker product helps the chilled cheesecake hold its shape.
• Use soft dates for the crust. If yours feel dry, soak them briefly in warm water, then drain and pat them dry before blending.
• Blend the filling thoroughly and scrape down the container at least once. Small bits of cashew can hide along the sides and make a slice feel grainy.
• Press the crust firmly into the pan, especially around its edge. A compact base stays together better when you lift out a slice.
• Let the frozen cake soften slightly before cutting. A knife dipped in warm water and wiped dry between slices gives the cleanest finish.

FAQs

Does this taste like traditional cheesecake?
It has a similar creamy, tangy appeal, but it does not taste exactly like a baked cream-cheese cheesecake. Cashews and coconut cream give it their own gentle flavors. I think of it as a chilled lemon cheesecake-style dessert with a rich, smooth filling.

Can I make it ahead of time?
Yes, this cake is meant to be made ahead. Once firm, cover it well and keep it frozen for up to 2 weeks. Let it soften briefly before slicing so the filling feels creamy rather than icy.

Can I replace the maple syrup?
A liquid sweetener may work, but its taste and thickness can change the filling. I have included maple syrup because it blends smoothly with the cashews. Remember that maple syrup adds sugar, even though the cake contains no refined white sugar.

Is this a gluten-free, dairy-free dessert?
The listed ingredients contain no wheat or dairy. Check packaged ingredients and cross-contact information if you are serving someone with an allergy or celiac disease. This cake contains both cashews and almonds, so it is not nut-free.

Why is my filling grainy or too soft?
Graininess usually means the cashews needed a longer soak or more blending. A soft filling may need more time in the freezer, especially if your coconut cream was thin. Check that you used thick cream and allow the cake to firm fully before removing the pan ring.

Dairy-Free Lemon Cheesecake with Cashews

This creamy, no-bake dairy-free lemon cheesecake features a smooth cashew and coconut cream filling with fresh lemon juice and zest. A chewy almond flour and date crust provides a naturally sweet base, while maple syrup adds sweetness without refined white sugar. Freeze it ahead for an easy, refreshing dessert that is perfect for sharing.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 0 minutes mins

Soaking, Freezing and Softening Time 4 hours hrs 30 minutes mins

Total Time 4 hours hrs 55 minutes mins

Servings: 10 slices

Course: Cheesecake, Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

Almond-Date Crust

• 1 1/2 cups fine almond flour
• 1 cup soft Medjool dates Pitted
• 2 tbsp refined coconut oil Melted

Lemon Cashew Filling

• 2 cups raw cashews Soaked and drained; soak about 4 hours in cool water or 1 hour in hot water
• 3/4 cup thick unsweetened coconut cream Use thick cream rather than a pourable coconut milk beverage
• 1/2 cup fresh lemon juice
• 1/2 cup pure maple syrup
• 1/4 cup refined coconut oil Melted
• 2 tbsp finely grated lemon zest
• 1 tsp vanilla extract
• 1/4 tsp fine salt

Optional Toppings

• fresh raspberries For garnish
• sliced strawberries For garnish
• extra lemon zest For garnish
• coconut whipped cream Optional dairy-free topping
• toasted coconut flakes For garnish
• fresh blueberries For garnish
• dairy-free lemon curd Optional; check ingredients for dairy and other allergens

Equipment

• 8-inch springform pan
• Parchment paper
• High-speed blender or food processor
• Measuring Cups and Spoons
• Spatula
• Citrus Zester
• Citrus juicer
• Sharp Knife

Method

 

1. Line the bottom of an 8-inch springform pan with parchment paper. Make sure the pan ring is securely fastened before adding the crust.
2. Add the almond flour, pitted Medjool dates, and 2 tablespoons melted refined coconut oil to a blender or food processor. Blend until the mixture is evenly combined and begins to clump together. If the dates are dry, briefly soak them in warm water, then drain and pat them dry first.
3. Transfer the crust mixture to the prepared pan. Press it firmly and evenly across the bottom, paying particular attention to the edges so the crust holds together when sliced.
4. Drain the soaked cashews thoroughly. Add them to the blender with the coconut cream, fresh lemon juice, maple syrup, 1/4 cup melted refined coconut oil, lemon zest, vanilla extract, and salt.
5. Blend until the filling is as smooth and creamy as possible. Stop to scrape down the sides and bottom of the blender, then blend again to remove any remaining cashew pieces.
6. Pour the lemon cashew filling over the prepared crust. Use a spatula to spread it evenly and smooth the top.
7. Place the cheesecake in the freezer for at least 4 hours, or until the filling is firm enough to slice and the center is set.
8. Transfer the firm cheesecake to the refrigerator for about 30 minutes before slicing. This brief softening period helps the filling become creamier and makes cutting easier.
9. Carefully release the springform ring. Use a sharp knife, dipped in warm water and wiped dry between cuts, to slice the cheesecake into 10 portions.
10. Serve plain or garnish each slice with fresh raspberries, sliced strawberries, extra lemon zest, coconut whipped cream, toasted coconut flakes, blueberries, or a little dairy-free lemon curd.

Notes

For the smoothest filling, soak the cashews until tender, about 4 hours in cool water or 1 hour in hot water. Drain them well before blending. Use thick, unsweetened coconut cream rather than a thin coconut milk beverage to help the cheesecake firm properly.

Soft Medjool dates make a cohesive crust. If the dates are dry, soak them briefly in warm water, drain, and pat dry before blending. Press the crust firmly into the pan, including around the edges, to help it hold together.

Blend the filling thoroughly and scrape down the blender at least once to catch cashew pieces around the sides. Freeze for at least 4 hours, then soften in the refrigerator for about 30 minutes before slicing. For clean cuts, dip the knife in warm water and wipe it dry between slices.

This recipe contains almonds and cashews, so it is not nut-free. The listed ingredients contain no dairy or wheat, but check packaged products and cross-contact information when serving anyone with allergies or celiac disease. Maple syrup contains naturally occurring sugars and is still a sweetener.

For make-ahead preparation, cover the firm cheesecake well and store it in the freezer for up to 2 weeks. Allow it to soften slightly before serving. Add fresh fruit and other toppings just before serving.

A Slice Worth Waiting For

I love how calm dessert feels when the cake is already waiting in the freezer. After a few minutes of softening, each slice turns creamy and bright with lemon. It looks lovely with berries, but the smooth top is beautiful on its own. I bring it to the table and let everyone take their time.

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