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The Free From Fairy

The Free From Fairy

Home » Free From Recipes » Vegan Lemon Cheesecake (Gluten Free; Paleo)

27th January 2017 ·

Vegan Lemon Cheesecake (Gluten Free; Paleo)

Dairy-free Recipes· Egg Free Recipes· Free From Recipes· Gluten Free Cake Recipes· Gluten Free Dessert Recipes· Gluten Free Recipes· Gluten Free Vegan Recipes· Refined Sugar Free Recipes· Soya Free Recipes· Sweet Gluten Free Recipes

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The topping for this vegan lemon cheesecake is made with cashew nuts rather than dairy products. The base is made from ground almonds making it gluten free, lower carb and suitable for those on the paleo, GAPS and SCD diets. The cheesecake is also refined sugar free.

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Vegan, gluten free, refined sugar free lemon cheesecake

The story behind the recipe

Apparently it’s Veganuary. The month when people eat a vegan diet. To be honest, I haven’t got a clue why this should be the case but it seems to be very popular.

Because I’m always bang ‘on trend’ (oh dear god, who am I trying to fool?), I’ve teamed up with a group of fabulous food bloggers for another challenge.

Before Christmas our challenge was to create simple Christmas dishes free from the top 14 allergens (#FreeFromChristmas). This time around we set the challenge to create gluten free and vegan dishes, calling our bit of fun #glutenfreeveganuary. Catchy eh?

Vegan lemon cheesecake, no refined sugar or grains.

More gluten free vegan recipes

So far my wonderful friends have come up with the following gluten free and vegan recipes:

How to make chia or flax eggs and Rainbow fruit skewers by Mel at Le Coin De Mel

Roasted tomato and rosemary soup by Nova at Cherished By Me

Chocolate oat thumbprint cookies by Ciara at My Fussy Eater

Warm kale, pomegranate and avocado salad by Emma at Free From Farmhouse

Pear and cinnamon breakfast rolls by Nathalie at The Intolerant Gourmand

Now it’s my turn to collect the baton…

If I’m honest I’ve lost my baking mojo.

As I outlined in my last blog, I’ve had to give up grains in addition to the dairy, gluten and refined sugar in an attempt to sort out my hormone issues (which radically improved under the Specific Carbohydrate Diet when I tried it to sort out my IBS a few years ago).

It leaves lots of things I can eat, I just haven’t quite got enthused about them.

However, after seeing Rebecca from Glutarama post a photo of a spectacular looking cheesecake on Instagram, I decided to crack on with a gluten free, vegan, grain free, refined sugar free version. I do love a cheesecake!

A simple lemon cheesecake that is grain free, refined sugar free and vegan.

My vegan lemon cheesecake

My ‘cheese’ topping is made from soaked and blended cashew nuts. This makes cashew cream, a wonderful substitute for cream cheese for any self-respecting food lover. My kids prefer this to the usual cream cheese based cheesecake.

Since I’m supposed to avoid chocolate on this diet I’ve made a lemon cheesecake with a ginger grain free base. The base is created using ground almonds, coconut oil and honey and is very simple and quick to make. You could increase the ginger if you wanted to because you don’t really taste it…but it acts to disguise the taste of the coconut oil for my coconut hating husband.

If you weren’t avoiding sugar I would stir some crystallised ginger through the lemon topping (and base) which I think would take this to another level.

A simple but delicious cheesecake that's vegan, refined sugar free and grain free. Perfect for the paleo, GAPS or SCD diets.

As I keep sugar to a minimum some of you might find this not sweet enough. Feel free to add a little more honey, but don’t go overboard as it will change the consistency of the bake.

If you like cheesecake check out my other recipes:

If you’re not vegan you’ll love my gluten free lemon lime and blackcurrant cheesecake

Then there’s my vegan chocolate cheesecake with Baileys

My no bake gluten free chocolate cheesecake (not vegan)

And my refined sugar free raw chocolate cheesecake with hidden avocado (vegan).

Make sure you Pin my vegan lemon cheesecake recipe to a Pinterest board:

Easy, delicious vegan lemon cheesecake that's also gluten free, grain free and suitable for those on a low carb, refined sugar free, paleo, GAPS or SCD diet. #lemoncheesecake #paleolemoncheesecake #paleocheesecake #glutenfreecheesecake #vegancheesecake #GAPSrecipes

Vegan, gluten free, refined sugar free lemon cheesecake

Gluten Free, Vegan Lemon Cheesecake

This cheesecake is simple to make and utterly delicious. It is also Gluten-free, Dairy-free, Egg-free, Soya-free, Vegan, Grain-free, Refined Sugar-free, Suitable for those on the paleo, GAPS or SCD diet.
4.84 from 6 votes
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Prep Time10 minutes mins
Chilling time2 hours hrs
Total Time2 hours hrs 10 minutes mins
Servings 8
Author Vicki Montague - the Free From Fairy

Ingredients
 
 

  • FOR THE BASE:
  • 180 g ground almonds
  • 40 g coconut oil - I use Coconut Merchant, melted
  • 30 g maple syrup - or runny honey if not vegan
  • 1 tsp ground ginger
  • FOR THE TOPPING:
  • 185 g cashew nuts - raw, unsalted
  • 3 lemons - juice and zest (make sure they're unwaxed)
  • 40 g coconut oil - melted
  • 40 g maple syrup - or runny honey if not vegan

Instructions
 

  • The night before you wish to make this, place the cashew nuts into a bowl and cover with water. Leave to soak over night (or for around 4 hours if you are in a hurry)
  • Mix the base ingredients together and press into a round tin measuring around 15cm diameter
  • Place in the fridge while you make the topping
  • Add the topping ingredients into a blender and blend until completely smooth
  • Scrape the topping onto the base and place back in the fridge for at least 2 hours (or in the freezer if you're in a rush) before serving

Notes

Nutrition data is for information only

Nutrition (Approx)

Calories: 377kcal | Carbohydrates: 22g | Protein: 9g | Fat: 31g | Saturated Fat: 11g | Sodium: 4mg | Potassium: 228mg | Fiber: 4g | Sugar: 8g | Vitamin A: 10IU | Vitamin C: 21.6mg | Calcium: 76mg | Iron: 2.7mg
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The most delicious grain free, vegan, refined sugar free cheesecake you'll ever eat.

I’ve shared this with:

Le Coin de Mel
Previous Post: « Carb-Free, Sugar-Free, Gluten-Free Granola Recipe
Next Post: Chewy Vegan Ginger Cookies (Grain-Free, Refined Sugar-Free) »

Reader Interactions

Comments

  1. Michelle says

    2nd September 2019 at 8:17 pm

    Hello, I need to make this in a bigger size, is it a recipe I can just double?
    Thank you

    • Vicki Montague says

      4th September 2019 at 3:01 pm

      Yes absolutely 🙂

  2. jacqui Bellefontaine says

    2nd July 2019 at 5:48 pm

    Well it goes without saying I love lemon cheesecake. This looks delicious.

  3. Kate - glutenfreealchemist says

    1st February 2017 at 9:02 pm

    Great recipe Vicki. I have yet to try the cashew cream ‘cheese’, but if it tastes as good as it looks, then it is surely divine! x

    • Vicki Montague says

      1st February 2017 at 9:12 pm

      Ah Kate…once you do there’ll be no looking back believe me. You’d NEVER know it wasn’t made in the ‘usual’ way!

  4. Cherished By Me says

    31st January 2017 at 8:54 am

    5 stars
    This looks amazing, what a great idea, and I’m going to attempt it! I hope the restricted diet helps soon, it must be so difficult

    • Vicki Montague says

      31st January 2017 at 11:31 am

      Hi Nova, the restrictions aren’t too bad…you get used to them and if it helps then I’ll be very happy!

  5. Mel says

    30th January 2017 at 11:41 pm

    5 stars
    Oh my goody goodness Vicki, what a cheesecake. I think you know me enough to know for sure I’d go for the sweet option (erm, crystallised ginger and probably a bit of sugar too, he he!). It just looks absolutely divine, there’s no other word to describe it. I love nuts, I love citrus, I love cheesecake. I bet I would devour this baby!

    • Vicki Montague says

      31st January 2017 at 11:30 am

      I think you would Mel!

  6. Intolerant Gourmand says

    30th January 2017 at 12:20 am

    Oh Vicki, wow! This sounds ridiculously good!!! It’s not Callum safe, but hey that means more for me, right?! 🙂 x

    • Vicki Montague says

      30th January 2017 at 12:30 pm

      Ah sorry it isn’t Callum safe 🙁

  7. Adventures of Mummy and Me says

    27th January 2017 at 10:12 pm

    OMG I LOVE cheesecake! Been looking for a good vegan recipe to try for my little man to enjoy cheesecake – Will have to give this a go! Thanks! #Freefromfridays

    • Vicki Montague says

      28th January 2017 at 7:47 pm

      I’m sure he’ll like this. Perhaps up the sweetener a little…the kids loved it but thought the base could have been a little sweeter!

  8. Ciara Attwell says

    27th January 2017 at 10:06 pm

    5 stars
    This sounds so delicious! And I love that you’ve managed to cram so many nutritious ingredients into a dessert! Have yummed and pinned!

    • Vicki Montague says

      28th January 2017 at 7:46 pm

      Thanks Ciara. It’s all gone already…will be making it again very soon!

  9. Rebecca (Glutarama) says

    27th January 2017 at 6:38 pm

    5 stars
    Brilliant! Back of the net Vicki….knew you’d come up trumps (ewe! Don’t like that word anymore!!!) going to give this a go this weekend ?

    • Vicki Montague says

      27th January 2017 at 8:40 pm

      You inspired me lovely lady! I hope you like it…and yes, please don’t use that word on my website ;)!

4.84 from 6 votes (2 ratings without comment)

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Vicki Montague, the Free From Fairy

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Hi. I'm Vicki Montague, scientist and mum to 'Roo' (16) and 'Sunshine' (14). I'm a freelance recipe developer specialising in 'free from' food and spend many hours in my kitchen experimenting to create exciting healthy recipes that are all gluten-free & mainly dairy-free. In July 2016 I launched the world's first wholegrain, gluten-free and rice-free flour blends. In May 2018 I launched my first online programme to help people adapt to a gluten free life. I can be found at food festivals giving cookery demos and I love nothing more than teaching people how to cook and lead a positive wholesome life. Find out more about my story...

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