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No Bake Lemon Cheesecake Squares

This No Bake Lemon Cheesecake Squares tastes just like cheesecake with none of the dairy. It ticks all the boxes, plant-powered, paleo-friendly and gluten-free.
Dec 19, 2023 | Joy McCarthy

This No Bake Lemon Cheesecake is smashingly delicious! The lemon zest is such a delightful and bright taste which is a nice change if you are a choco-holic like me. 

Joy McCarthy eating lemon cheesecake

If you think you might have seen this on Instagram, you're right, you did! I posted it last week but I called it something else. However, No Bake Lemon Cheesecake is more fitting since it has the texture and consistency of a cheesecake with none of the dairy.

I have a love-hate relationship with dairy so I often create dairy-free desserts that I can enjoy without any worry I may experience digestive woes and there is no compromising because these lemon squares are nothing short of delicious.

no bake lemon vegan cheesecake

This recipe is...

  • Gluten-free and grain-free making it paleo-friendly
  • Rich in healthy satiating fats for blood sugar balance
  • High in gut-loving fibre
  • Kid-approved and busy-people approved

Here is the recipe. It makes 8 fulfilling squares.

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  • 1/2 cup hemp hearts
  • 1/2 cup cashews
  • 1/3 cup shredded coconut
  • 2 tbsp melted coconut oil
  • 10 soft pitted medjool dates
  • 1 1/2 cups cashews (soaked in water for 1 hour, drain & discard water)
  • 1/4 cup full fat coconut milk
  • Juice from 1 lemon
  • Zest from 2 lemons
  • 2 tbsp honey
  1. In a large food processor, place hemp hearts, cashews, shredded coconut, melted coconut oil and medjool dates. Blitz until a finer texture that sticks when pressed together. Line a standard size loaf pan with parchment paper. Spoon the bottom into the loaf pan and press down firmly to form the base of the squares.
  2. Next, make the topping. Add soaked cashews, coconut milk, lemon juice, lemon zest and honey into the food processor. Blitz until smooth and creamy. It’s okay if the cream has some texture. Mine was the texture of ricotta cheese. Spoon topping on to crunchy base. Refrigerate until serving. Garnish with some lemon rind.


Makes 8 squares

This dessert freezes well but if you do freeze it, let it sit out about 10 minutes before serving so it softens up to a cheesecake-like texture.

lemon cheesecake vegan


Joy xo

Nancy Pierce   •   December 19, 2023

Is there a substitute for cashews? Has to be nut free… 😞

Joy McCarthy   •   December 24, 2023

Kathryn   •   December 19, 2023

This looks delicious! I have 1 question. Since lemons come in all different sizes, I'm wondering the measurement for the amount of lemon juice you added. Thx :-)

Joy McCarthy   •   December 24, 2023

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