This secretly healthy Lemon Ginger Cheesecake is so light but creamy with a delicious chewy crust. So easy to make, with only 11 better-for-you ingredients, but so SO good, I doubt anyone will be the wiser! Perfect for a spring dessert when lemons are super ripe and into summer when you’re looking for a cold refreshing treat. This healthy cheesecake recipe is vegan, paleo-friendly (gluten/grain/dairy free), and naturally sweetened!
What Does Vegan Cheesecake Taste Like?
This healthier, vegan cheesecake uses cashews to create a thick and creamy texture similar to that of a traditional cream cheese-based cheesecake. Soaked cashews are blended with coconut milk, lots of lemon juice, and ginger to create a rich silky mixture that is still light and refreshing. And because cashews inherently have a sweet but neutral flavor it is indistinguishable in the cheesecake itself. The crust is perfectly sweet, chewy, and spiced with a bit more ginger to tie into the cheesecake flavor. This bright cheesecake is naturally sweetened and the perfect healthy lemon dessert recipe for those hot days ahead.
Here’s why you will LOVE this healthy cheesecake recipe!
- A super easy cheesecake recipe that can be no-bake.
- The cheesecake is light but wonderfully creamy.
- Naturally sweetened with maple syrup or honey!
- Made with only natural, unrefined ingredients.
- Ginger and lemon make this cheesecake deliciously refreshing.
What Ingredients Are Used to Make This Healthy Cheesecake?
This healthy cheesecake recipe is made with only 11 real, simple ingredients and has no refined sugars, flours, or oils. This Lemon Ginger Cheesecake is vegan and uses soaked cashews to create a rich and creamy cheesecake-like texture. This recipe is also paleo-friendly meaning it is gluten free, grain free, and dairy free.
Here’s a look at the ingredients you’ll need and some possible variations:
- Cashews – Soaked cashews are blended to create a thick creamy mixture that has a similar texture to conventional cheesecake. Use raw, unsalted cashews.
- Almonds – Raw almonds is the base for the crust and creates a delicious crunchy and chewy foundation for the cheesecake.
- Coconut Flour – Acts as the binder in the crust.
- Coconut Milk – Adds a smooth creaminess to the cashew cheesecake layer.
- Maple Syrup – The only sweetener used in both components making this a refined sugar free cheesecake recipe! Feel free to sub with agave, honey, or coconut syrup. I really love using maple syrup in the crust and honey in the cheesecake layer. The combination of honey, lemon, and ginger is always delicious.
- Coconut Oil – Adds moisture to the crust and helps firm the cheesecake layer.
- Vanilla – For that classic cheesecake flavor.
- Lemon Juice & Zest – The lemon juice adds that tangy flavor similar to that of a cream cheese cheesecake. The zest adds a lot of lemon flavor so don’t skip it! This grater makes zesting the lemon and ginger a breeze!
- Ginger Root & Powder – We double down with fresh and powdered ginger to get a good ginger flavor!
- Salt – Adds balance to the sweetness.
How Do You Make Healthy Cheesecake?
This healthy vegan cheesecake is so easy to make! The crust is baked but this optional and can easily be left raw if you prefer a no bake cheesecake recipe. You will need either a high powered blender or a food processor to make this recipe.
Here’s an overview of the steps:
- Soak the cashews. A lot of raw vegan cheesecake recipes instruct to soak the cashews for 2-4 hours in cool water. If you have the time, I recommend soaking in filtered water for about 2 hours. If you’re short on time, you can hasten the process by soaking the cashews in boiling water (in a heatsafe container) for only 20 minutes! This way, by the time you’re done making the crust the cashews will be ready to go!
- Make the crust by pulsing together the crust ingredients. I give instructions in the recipe below for making the crust in either a food processor or a high powered blender. Press the crust mixture into a baking dish. I use a 9 inch springform pan. Really, any 8 or 9 inch circular or square pan will do! The advantage of a springform pan however, is that you do not need to line the sides with parchment paper in order to extract the cheesecake which creates clean edges, so using a springform pan just creates a more aesthetic cake.
- Bake the crust for just 12 minutes. This is really optional, if you want to keep it raw, skip this and put the unbaked crust in the freezer. I prefer it baked because it enhances the flavors and adds a slight crisp.
- Make the cheesecake filling. Drain and rinse the cashews, then blend all the ingredients together until thick and creamy. Again, use either a food processor or high powered blender. Pour the cheesecake mixture over the crust and place in the freezer to set, this should take about 2-4 hours depending on your freezer.
- Once firm, slice, and enjoy!
This will keep in the freezer, covered well, for several weeks! Slice as you’re ready to enjoy!
Make Ahead: This is a great make-ahead dessert for any spring or summertime celebration!
This bright and delicious Lemon Ginger Cheesecake is the perfect healthy dessert recipe for spring when lemons are at their best and into summer when it’s too hot to turn on the oven and those warm days scream for a refreshing frosty treat. This vegan and paleo cheesecake is surprisingly rich and creamy but still light and tangy and just absolutely delightful.
paleo friendly (gluten/grain/dairy free), naturally sweetened, vegan
More Healthy Cheesecake Recipes!
- Blackberry Lemon Cheesecake (vegan & paleo)
- Strawberry Cheesecake Bars (raw, paleo, vegan)
- Matcha Cheesecake Bites (vegan & paleo)
SHARE THE LOVE!
If you make this recipe, please spread the love by leaving a review or rating down below. And I’d LOVE to see and share your creation! Take a picture and tag me on Instagram @freshlydafna in your feed or stories and I will share on my account!
Lemon Ginger Cheesecake
This secretly healthy Lemon Ginger Cheesecake is so light but rich & creamy with a delicious chewy crust. This is a perfect healthy dessert recipe for spring when lemons are super ripe and into summer when it's too hot to turn on the oven and those warm days scream for a refreshing, frosty treat. This can easily be made into a no bake cheesecake recipe by leaving the crust unbaked!
*Plan ahead: You will need to use soaked cashews, see notes below.
paleo friendly (gluten free, grain free, dairy free), naturally sweetened, vegan
Ingredients
Crust Ingredients
- 1 cup (137 grams) raw almonds
- 1/2 cup (48 grams) coconut flour
- 1/2 tsp ground ginger
- 1/4 tsp salt
- 1/4 cup (50 grams) coconut oil melted
- 5 tbsp (83 grams) maple syrup honey, agave, or coconut syrup
Cheesecake Mixture
- 2 cups (260 grams) raw cashews, soaked see notes
- 1/2 cup (128 grams) coconut milk
- 1/3 cup (109 grams) maple syrup honey, agave, or coconut syrup
- 1/4 cup (50 grams) coconut oil melted
- 1/4 cup (68 grams) lemon juice freshly squeezed
- 1 tbsp lemon zest
- 1 tbsp ginger, zested
- 1 tsp ground ginger
- 1 tsp vanilla
- dash salt
Instructions
Heat oven to 350 (optional if leaving crust raw) and prepare a 8 or 9 inch springform pan or square/circular standard baking dish. If using a springform pan line the bottom with parchment paper and grease the sides of the pan with additional oil. If using a standard baking dish line the bottom and sides with parchment paper leaving an overhang off the sides.
Make the crust by pulsing together the crust ingredients.
If using a high powered blender: Pulse the almonds, coconut flour, ginger, and salt together until the almonds are very small, about the size of small peas. Pour into a bowl and mix with the coconut oil and maple syrup until a thick and sticky dough comes together. Wipe the blender container with a clean, dry cloth.
If using a food processor: Pulse all the crust ingredients together until the almonds are very small and a thick sticky dough forms. Transfer dough into the baking dish and briefly wipe the container with a clean, dry cloth.
Press the crust into the baking dish creating an even layer. Use a toothpick to poke several holes in the surface of the crust. (Skip if leaving crust raw and place crust in the freezer.)
Bake the crust for 12 minutes or until just golden brown. If the crust has puffed, use your hands to press it down when cool enough to handle.
Make the cheesecake filling, drain and rinse the cashews, then blend all the ingredients together until smooth and creamy, about 2-3 minutes. Taste the cheesecake and add additional sweetener, salt, or ginger per your preference. Keep in mind the mixture will taste less sweet/flavorful once frozen. Pour the cheesecake mixture over the crust and place in the freezer to set, this should take about 2-4 hours depending on your freezer.
Remove from pan once firm. If using a springform pan, help release the cheesecake from the pan by running a butter knife under hot water, dry it, and run the knife around the edges of the cheesecake before opening the clasp to release the cheesecake.
Decorate to your heart's content or leave unadorned, slice and enjoy!
Recipe Notes
Kitchen Tools (affiliate links): 9 inch springform pan, zester, silicon spatula, kitchen scale, food processor
Storage: This will keep in the freezer, covered well, for several weeks! Slice as you're ready to enjoy!
Make Ahead: This is a great make-ahead dessert for any spring or summertime celebration!
Ingredient Substitutions/Variations:
Soaking the cashews - If you have the time, soak cashews in filtered water for 2-3 hours. If you're short on time, soak cashews in boiling water (in a heatsafe container) for 20 minutes. This way, by the time the crust is done, the cashews are ready to be used.
Maple vs. Honey - I love this cheesecake using maple syrup in the crust and honey in the lemon ginger cheesecake layer. Feel free to use all the same liquid sweetener or different in each component.
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