Healthy no-bake lemon cherry cheesecake
Are you looking for a delicious and nutritious dessert that requires little preparation? I offer you this cheesecake with lemon and cherries, prepared without baking, which will healthily delight your taste buds.
You can enjoy this delicious cheesecake in the summer when cherries are in season or even in the winter when you have cherries in the freezer.
My cherry tree gifted me with lots of juicy cherries this year. After enjoying fresh cherries for a few weeks, I thought about a refreshing combination with cherries.
My gut feeling told me to combine lemon and cherry for a fresh dessert. And so it went. The second attempt was the winning version, and I will share it with you.
The result made me want to freeze some cherries to make this cheesecake again later in the year.
When creating healthy desserts that nourish my body, I use wholesome ingredients and natural sweeteners without sacrificing flavor.
If you are looking for a summertime dessert to impress your guests, try this delicious cherry cheesecake with a lemony filling, a layer of roasted cherries, and a delicious chocolate ganache.
It may seem like a fancy dessert, but it’s effortless to prepare and requires less than 15 minutes of prep time. The secret to a delicious Lemon cherry cheesecake is to prepare it a day in advance so all the flavors can combine.
I love this recipe because it is so refreshing and healthily pleases my taste buds since all the ingredients are health-promoting.
Who is this No-bake lemon cherry cheesecake for?
This dreamy cheesecake is perfect for healthily spoiling family and friends.
Anyone committed to a healthy lifestyle can enjoy a slice of this cheesecake without a guilty conscience.
This No-bake lemon cherry cheesecake is an excellent choice for women suffering from endometriosis or anyone looking for healthy, gluten-free desserts without refined sugar.
It combines dates, favorite seeds, desiccated coconut, raw organic cacao butter, and other healthy ingredients.
I usually make this Lemon cherry cheesecake on the weekends and enjoy it throughout the week, whether with my morning coffee or to satisfy my sugar cravings in the afternoon and give my body an energy boost.
This cheesecake is packed with healthy fats, fiber, protein, and no refined sugar to satisfy your cravings healthily.
How to prepare this No-bake lemon cherry cheesecake?
All you need is a food processor and a powerful blender.
NOTE: I prefer to use my high-powered blender for the filling, as the final texture is fluffier than in the food processor.
This No-bake lemon cherry cheesecake has four layers: the base, the vegan lemon filling, the cherry filling, and the chocolate layer.
For the base:
60 g rolled oats
75 g shelled hemp seeds (or you can replace them with almonds).
60 g desiccated coconut
7 pitted dates, soaked for 1/2 hour
4 tablespoons lemon juice
½ teaspoon Ceylon cinnamon
Lemon zest from 1 organic lemon
A pinch of salt
For the vegan lemon filling
150 g raw cashews, soaked in warm water for 3 hours
30 g cacao butter, melted
2 teaspoons vanilla extract
4 tablespoons maple syrup, or to taste
30 ml fresh lemon juice
90 ml almond milk (or whole milk for the non-vegans)
Lemon zest from 1 organic lemon
A pinch of salt
For the cherry layer
350 g fresh cherries
1 tbsp coconut sugar
1 tbsp lemon juice
1 tbsp extra virgin olive oil
For the chocolate layer
100 g chocolate with 70% cacao
100 g whole milk or coconut milk.
30 g unsalted butter
Preparation time: 15 minutes
Chilling time: 24 hours
Makes 8 slices
First, prepare the chocolate filling, which needs at least 30 minutes to thicken.
Second, proceed with the cherry sauce as it needs to cool.
The third step is to make the base.
The last step is the vegan lemon filling.
How to make the silky chocolate layer?
Note: The secret to a smooth and silky ganache is a 1:1 ratio of chocolate to milk. My recipe calls for 100 grams of chocolate and 100 grams of milk!!!! We use the same unit for chocolate and milk.
Break the chocolate into small pieces and put them in a bowl.
Pour the hot milk over it and let it sit for 3 minutes.
Add the butter and stir with a clean spoon until the chocolate and butter completely melt.
Let the mixture set in a cool place, but not in the refrigerator, for at least 30 minutes. We want the mixture to thicken before pouring it over the next layer.
How to make the cherry filling?
Cherry filling is a cherry sauce that tastes better when made with fresh cherries rather than frozen.
Cooked cherries caramelize their sugar and intensify their flavor. The juice of the cherries combines with coconut sugar to make a thick syrup sauce.
Here are the steps you need to follow:
Pit the cherries and place them in a preheated pan.
Sprinkle them with one tablespoon of coconut sugar and lemon juice.
Add the olive oil when the cherries are almost cooked.
Cook the cherries for ten minutes over medium heat until the juice is reduced.
Let the cherry sauce cool.
Note: The cherries will release some of their juice, thickening slightly and making a nice sauce.
How do I prepare the cheesecake base?
Mix all the ingredients for the base except the lemon zest in a food processor.
Scrape down the sides from time to time.
If they stick together, add the lemon zest and pulse. I chose to add the lemon zest last to preserve the essential oils of the lemon.
How to prepare the vegan lemon filling?
Step 1: Soak the cashews in warm water for about 3 hours:
Place the cashews in a medium bowl and cover them with warm water.
Set them aside at room temperature.
Drain the soaked cashews and place them in the pitcher of a high-speed blender.
Step 2: Add the remaining ingredients, except the lemon zest and cocoa butter, to the blender jug.
Step 3: Blend on high speed until the mixture is creamy and smooth.
Stop the blender from time to time and scrape down the sides of the container.
Repeat the process until the mixture is smooth.
Add the melted cacao butter and blend until everything is well combined.
Add the lemon zest and pulse.
How do you melt the cacao butter?
Fill a small saucepan with 2 inches of water.
Place a glass bowl on top so that the water does not touch the glass, and bring to a boil.
Add the cacao butter, occasionally stirring as it melts.
How to assemble the No-bake lemon cherry cheesecake?
Line a 6-inch (15 cm) springform pan with parchment paper and grease it with coconut oil.
Tip the cheesecake base into the pan.
Press it down firmly to get an even layer, and refrigerate it while you prepare the lemon filling.
Pour the lemony filling over the cheesecake base.
Spoon the cherry filling evenly over the lemon filling.
Pour the chocolate layer over the cherry sauce.
Tap the pan on the table to release the air.
Garnish with flaked almonds, if desired.
Let the Lemon & cherry cheesecake set overnight in the refrigerator.
Run a spatula or knife along the sides of the cake pan to remove the cheesecake easily.
Bring the cheesecake to room temperature about 30 minutes before serving.
Tip to keep the weight down:
Since this No-bake lemon cherry cheesecake is rich but healthy, remember that moderation is the key to everything, including healthy foods.
Enjoy a slice of this cheesecake in the first part of the day, so you have plenty of time to burn off the calories and reach your weight maintenance goals.
It will keep in the refrigerator for at least 4 days.
I am looking forward to hearing from you.
If you recreate this Lemon cherry cheesecake recipe, let me know by sharing your pictures on Instagram and tagging it with the hashtag #healthywomanstyle, or leave a comment below.
Wishing you a summer full of healthy desserts, inspiration, and good things,
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