Lemon Cheesecake | A vegan, paleo lemon cheesecake made from cashew cheese. Crushed cinnamon pecans mimic a graham cracker crust, making it naturally gluten free. |

Lemon Cheesecake

  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 8 servings 1x


For the crust:

  • 1 C pecans, finely chopped
  • 1/4 C coconut sugar
  • 2 tsp cinnamon
  • 3 Tbsp coconut oil, softened

For the filling:

  • 2 C cashews, soaked in water 4 hours or overnight
  • 1/2 C coconut oil, melted
  • 1/2 C lemon juice
  • 2 tsp vanilla extract
  • 1/2 C maple syrup
  • 1/4 C coconut sugar


  1. In a bowl, combine the pecan crumbles, 1/4 C coconut sugar, and 2 tsp cinnamon. Use a fork to mix in the softened (3 Tbsp) of coconut oil. Press this mixture into the bottom of a springform pan or pie pan.
  2. Drain water from cashews and add them to a blender or food processor along with the other filling ingredients. Blend until smooth and ingredients are fully mixed.
  3. Pour the filling mixture on top of the pecan crust. Refrigerate until set, about 4 hours.
  4. Serve chilled, no need to let it soften.

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