Healthy Vegan Lemon Cheesecake

Healthy Vegan Lemon Cheesecake

Vegan lemon cheesecake is by far my favorite guilt-free dessert. Life without desserts would be so dull. I love pairing my morning coffee with a slice of this lemon cheesecake.

My baking philosophy is to use healthy ingredients, organic when possible, no refined sugar, and easy to prepare recipes. The result is a delicious, diet-friendly dessert that healthily satisfies my sweet tooth.

Since this vegan lemon cheesecake is very nutrient-dense, remember that moderation is the key to everything, even if it is healthy.

When I say it’s diet-friendly, I am not just thinking about weight maintenance, but more than that. It’s about the overall health benefits: more energy, fewer cravings, less inflammation in the body, etc. I know that sometimes work, and life can keep us from maintaining our healthy habits. We have all been in that situation, but the most important thing is to get back to your healthy lifestyle as soon as possible because bad habits can easily catch up with you.

I remember my late grandmother teaching me my first lesson about the power of bad habits over good habits. I was six years old and sitting together next to a stack of apples. She picked up a rotten apple and two other good apples: “you see, my dear, one rotten apple will always spoil more apples. It means that it is important to stay away from people with bad habits”.

The story behind this sugar-free, vegan lemon cheesecake with no saturated fat:

Since I have a sweet tooth and know how addictive and bad sugar is for our health, I always try to create healthy and delicious desserts without guilt. This vegan lemon cheesecake was born to replace the classic cheesecake, which contains a lot of refined sugar and unhealthy fats.

I am proud of how this vegan lemon cheesecake turned out: healthy, diet-friendly, nutritious, and refreshing.

It may seem like a fancy dessert, but it’s effortless to make and only takes about 20 minutes of prep time. The secret to a delicious vegan lemon cheesecake is to prepare it a day in advance to combine all the flavors.

How to prepare this vegan lemon cheesecake

When I created this vegan lemon cheesecake, I thought about reducing the amount of coconut oil and making it without refined sugar. I noticed most recipes on the internet call for large amounts of coconut oil. Since it is a rich oil, too much of it wouldn’t make the formula for a diet-friendly dessert. Also, women with gallbladder problems would not digest this vegan lemon cheesecake properly if it contains too much oil. The recommended amount of coconut oil for women with gallbladder problems is only one tablespoon throughout the day. I use coconut oil to make the cake firm. Shredded coconut also helps in this process. This easy-to-make vegan lemon cheesecake has a creamy cashew lemon filling.

Ingredients for eight generous slices of vegan lemon cheesecake, preparation time 20 min:

Vegan Lemon Cheesecake Base:

• 100 g walnuts. You can also substitute pecans or almonds for walnuts.
• Two heaped tablespoons of shredded coconut
•  Five Medjool dates
• One teaspoon coconut oil
• Five tablespoons coconut milk
• Two tablespoons of lemon juice.
• Lemon zest from 1 lemon

For the lemon filling:

• ¾ US cup (100 g) cashews, soaked overnight
•  3TBSP coconut milk (about 60 ml)
• 3TBSP maple syrup. Since I prefer the lemon flavor, I do not want to add too much maple syrup.
•  2TSP teaspoons vanilla extract
•  2 TBSP tablespoons lemon juice (about 40 ml)
• 1Tsp coconut oil
• Lemon zest from 2 lemons. Set aside some lemon zest for garnish.

NOTE: If the filling is too thick, add coconut milk 1 to 2 tablespoons at a time and taste to get the lemon flavor.

If you want more lemon filling, double the ingredients for the filling.

Prepare the lemon cheesecake base:

• Place all the base ingredients, except the lemon zest, in a food processor and blend until they stick together when you press on them with your fingers. Add the lemon zest and pulse. I chose to add the lemon zest last to get the essential oil.
• Line a 6-inch (15 cm) springform pan with parchment paper and grease it with a bit of coconut oil. Put the base in the mold and spread it evenly with your fingers or a spoon. Place the pan in the refrigerator while you prepare the filling.

Prepare the lemon filling:

• Place all the ingredients for the filling except the lemon zest in a food processor or high-powered blender. Blend until everything is smooth and creamy. Adjust the sweetness and lemon flavor to your taste.  This step may take 5 minutes or longer. It depends on how strong your food processor is. Once you have achieved the desired looseness, add the lemon zest and pulse.
• Pour the lemon filling over the crust and refrigerate overnight.

I prefer to use my high-powered blender for the filling, as the final texture is fluffier than in the food processor.

Serving tip:

Let the lemon cheesecake sit out of the freezer for 30 minutes before serving.

This dessert, so refreshing and nutritious, will keep in the fridge for at least four days.

NOTE: Use organic or untreated lemons to keep the zest edible.

Takeaway.

This vegan lemon cheesecake is free of refined sugar and gluten-free.

Giving up sugar is something we all struggle with at one time or another. I know sometimes it’s hard to muster up the motivation to make the switch. When you are feeling down, remember that your health comes first because that’s the only way to help others.

Until next time, enjoy your diet-friendly dessert, stay healthy and make the most of your days.

I’d love to hear from you about how the recipe worked out for you. Just leave a comment below.

If you recreate this recipe, let me know by sharing your pictures on Instagram and tagging them with the hashtag #healthywomanstyle.

Disclaimers:

The content of this blog should never be used as a substitute for medical advice from your doctor or other qualified healthcare professional.

Hugs,

Gabby