This Gluten-Free Vegan No-Bake Lemon and Goji Berry Cheesecake is an easy and healthy recipe made with clean, real food ingredients. It's a plant-based dessert that can be prepared in about 10 minutes and is soy-free, dairy-free and egg-free!
Gluten-Free Vegan No-Bake Lemon and Goji Berry Cheesecake
Here's why this recipe works - my top 3 reasons:
- It's an easy plant-based no-bake dessert
- Takes about 10 minutes to prepare
- Made with clean, real food ingredients
It's An Easy Plant-Based No-Bake Dessert
This no-bake cheesecake is a lemon-flavored cheesecake, but with a healthy twist...the goji berry superfood!
And I love to add goji berries whenever I can like in my Goji Berry and Hazelnut Cacao Truffles, Coconut and Pecan Granola with Goji Berries or Dark Chocolate Cups with Pistachios and Goji Berries.
However, most traditional cheesecake recipes are baked and are very fussy.
For example, there are extra steps, like a "water bath" and special baking procedures to keep the cheesecake from cracking.
Not to worry with this no-bake cheesecake!
Once it's prepared, simply place it in the freezer to harden and firm and it's done!
Takes About 10 Minutes to Prepare
There are only 2 simple steps to making this recipe:
- Crust - add everything to a food processor, then transfer to a cheesecake pan - about 5 minutes
- Cheesecake Filling - add everything to a Vitamix, then pour it over the crust - about 5 minutes
That's it!
The remaining inactive time is just waiting for it to firm in the freezer!
Made With Clean, Real Food Ingredients
Traditional cheesecakes are made with several dairy ingredients, and the crusts are not gluten-free.
For example, here is a list of typical ingredients found in a traditional cheesecake:
S.A.D. (Standard American Diet) Traditional Cheesecake Typical Ingredients: Graham Cracker Crumbs (High Fructose Corn Syrup, Refined Sugar, etc.), Refined Sugar, Refined Salt, Butter, Heavy Whipping Cream, Cream Cheese, Eggs, etc.
Some even have the sugary strawberry or fake berry toppings that contain refined sugar, high fructose corn syrup, and food colorings.
In this recipe, clean, real food ingredients are used such as cashews, coconut oil, lemon juice, maple syrup, pecans, Medjool dates, vanilla bean powder, Himalayan pink salt, and goji berries.
My healthier plant-based version made with clean, real food ingredients is raw, vegan, gluten-free, dairy-free, egg-free, soy-free, no-bake, no refined sugar, paleo-friendly, and is Medical Medium® Compliant.
Gluten-Free Vegan No-Bake Lemon and Goji Berry Cheesecake
Ingredients
For the cheesecake:
- 1 cup organic raw cashews
- 6 tablespoons organic lemon juice (freshly squeezed)
- ¼ cup organic maple syrup
- 6 tablespoons organic coconut oil (melted/liquid)
For the crust:
- 1 cup organic pecans
- 4 organic Medjool dates (pitted)
- 1 tablespoon organic coconut oil
- ¼ teaspoon Himalayan pink salt
- ⅛ teaspoon organic ground vanilla bean powder
For the topping:
- ¼ cup organic goji berries
Instructions
- Set aside a 4-inch springform cheesecake pan.
For the crust:
- Add all ingredients for the crust in a food processor and process until well combined and crumbly.
- Transfer the crust mixture to a 4-inch springform cheesecake pan and press down firmly, then set aside.
For the cheesecake:
- Optional: Soak the cashews for 30-60 minutes in filtered/purified water. When done, drain and rinse with filtered water. This loptional extra step will make the cashews soft and the mixture extra creamy and smooth.
- Add all ingredients for the cheesecake to a Vitamix and blend on HIGH speed until it's smooth and creamy, with no lumps or pieces of cashews.
- Transfer the filling mixture into the cheesecake pan on top of the crust mixture.
- Spread evenly and tap the cheesecake pan lightly on the counter top so the mixture settles to the bottom.
For the topping:
- Sprinkle the goji berries over the top of the cheesecake and lightly pat them down.
- Transfer the cheesecake pan to the freezer for approximately 1-2 hours, or until hardened and firm.
- Set out on the counter top to slightly thaw for about 10-15 minutes before slicing and serving because it will be frozen solid.
- Store in an air-tight BPA-free container in the refrigerator or freezer until ready to serve because it will get soft and lose it's shape if left out at room temperature.
Recipe Notes
Nutrition Information
Copyright Notice
The instructions, notes, and photographs for this recipe by Karielyn Tillman of The Healthy Family and Home™ website are copyrighted material. This copyrighted work is protected and licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and the Digital Millenium Copyright Act (DMCA) and cannot be legally used without my written permission.
Want More Healthy Plant-Based No-Bake Dessert Recipes?
Check out these:
- Chocolate Marbled Pumpkin Cheesecake
- Lemon Blueberry Swirl Cheesecake Squares
- Pumpkin Mini Cheesecakes
- or my CLEAN DESSERTS Cookbook with 72 plant-based no-bake desserts made with clean, real food ingredients just like this one that you will love!
Did You Make This Recipe?
I'd love to hear about it! Please give it a rating and leave a comment below...it would make my day! 🙂
Laura Flores says
Hello Karielyn,
Would the pie crust will be nice as well if swapping the pecans for almonds? I feel desperate to this right now, but I dont have any pecans in my pantry. would it work as well?
Karielyn says
Hi there Laura! Yes, you could substitute with almonds, or even walnuts or hazelnuts and it should be fine.
Don't worry...that happens to me all the time too!
Hope you enjoy the recipe 😉
jeanne says
hi Karielyn,
this lemon cheesecake sounds deeeeelicious.
i have a question about the coconut oil. i have to melt it first, right?
i'm new to using coconut oil when cooking so i'm having to learn as i find recipes that appeal to me.
i love how each recipe page gives the '5 fast facts about.....' each ingredient too.
thanks muchly,
jeanne 🙂
Karielyn says
Hi Jeanne! Yes, for this recipe, you will need to melt the coconut oil or have it as a liquid.
When coconut oil is below room temperature (cold), it will harden. When it is at or above room temperature (warm), it will "melt" or liquify.
To melt the coconut oil, I usually put it on the stove top or in the oven just long enough to melt it (I don't use a microwave).
Coconut oil is used a lot in raw recipes because once it hardens, it's used to bind or hold ingredients together. In this recipe, it is what will give the cheesecake it's firm shape.
But you have to be careful with it because when you freeze the cheesecake, it will be hard/firm because the coconut oil has hardened. If you leave it out on the counter for too long, it will get soft and mushy and lose it's shape because the coconut oil will melt and not be in it's hardened state anymore.
The more you use coconut oil, the more you will get a feel for how it changes and reacts in different temperatures.
I also like to use it in place of butter in baking and other cooked recipes.
I'm glad you enjoy the "5 Fast Facts" and hope you like the cheesecake recipe if you try it out 😉