White Chocolate Lemon Cheesecake (Vegan + GF)
User Reviews
4.8
88 reviews
Excellent
White Chocolate Lemon Cheesecake (Vegan + GF)
Report
This vegan and gluten-free White Chocolate Lemon Cheesecake features a walnut-date crust and a creamy cashew-based filling flavored with lemon juice, zest, vanilla, and sweetened with maple syrup. The filling combines rice milk, olive oil, and cocoa butter for a rich yet dairy-free texture. Preparing in ramekins or a pan, the cheesecake sets to offer a tangy, smooth dessert with a subtle sweetness and nutty crust.
Description
The White Chocolate Lemon Cheesecake relies on a simple crust made by processing walnuts and pitted dates into a sticky dough pressed into serving dishes. The filling is created by blending soaked cashews with lemon juice and zest, vanilla extract, rice milk, olive oil, maple syrup, melted cocoa butter, salt, and optional apple cider vinegar for extra tang. This mixture achieves a silky, rich consistency that firms upon chilling.
Portioning into ramekins lined with parchment paper enables individual servings with easy removal, or the recipe can adapt to standard pans or muffin tins. The contrast of the crunchy, lightly sweet crust complements the bright, creamy citrus filling. The cheesecake is best served chilled and is suitable for vegan and gluten-free diets.
It keeps refrigerated for several days and can be frozen for up to two weeks. Using substitutes like vegan cream cheese or extra cashews can replace cocoa butter if unavailable.
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Ingredients
CRUST
- 1 cup Medjool dates pitted // 1 cup yields ~22 dates or 275 g // pitted before measuring, packed
- 1 ½ cups walnut or sub raw almonds or rolled oats, raw
- 1 pinch salt sea salt
FILLING
- 1 ½ cups cashew nuts soaked overnight in cool water, or in very hot water for 1 hour, raw
- 1 tsp vanilla extract
- 3 medium lemon juice of all, zest of 1 as original recipe is written // adjust if altering batch size, plural
- 1/4 cup rice milk or sub light coconut, but it will take on a coconut flavor, plain, unsweetened or almond milk
- 1/4 cant cup olive oil (or sub melted coconut, though it will take on a coconut flavor)
- 1/2 cup maple syrup use less for a more tart cheesecake, or agave or honey if not vegan
- 1/4 cup cocoa butter (melted in the microwave or over a double boiler*)
- 1/4 tsp salt sea salt
- 1 tsp apple cider vinegar (optional // for extra tang)
Instructions
- Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.
- Next add nuts, salt and process into a meal. Then add dates back in and blend until a loose dough forms - it should stick together when you squeeze a bit between your fingers. If it's too dry, add a few more dates through the spout while processing. If too wet, add more almond or walnut meal.
- Cut out parchment paper into circles the shape of your ramekins, muffin tins or pan (see notes for size options). In addition, to make removing the cheesecakes easier, cut out two strips of parchment paper per ramekin and lay them in an "X" shape at the base. Top with circle shape. This creates little tabs that make removing the cheesecakes easier to pop out once set.
- Divide crust among serving dishes and carefully press with fingers to distribute. To pack it down, use a small glass or the back of a spoon to really press it down, allowing some crust to come up the sides. If it sticks, separate the crust and glass with a small piece of parchment paper. Set in fridge or freezer to firm up.
- Add all filling ingredients to a blender and mix until very smooth - up to 2-3 minutes. If it won't come together, add a touch more lemon juice, maple syrup/agave or a splash more almond milk as the liquid should help it blend better.
- Scrape down sides as needed and blend until very creamy and smooth. Taste and adjust flavor/sweetness as needed.
- Divide filling evenly among the ramekins (or other serving dish). Tap a few times to release any air bubbles, then cover loosely with plastic wrap and refrigerate until set - about 6-8 hours depending on size of dish. Expedite this process by popping them into the freezer for at least 2 hours. NOTE: They will come out much easier after being in the freezer!
- Once set, run a butter knife along the edge and gently remove by tugging on the tabs in an upward motion. They should pop right out. If they aren't quite set, pop them in the freezer for 15-20 minutes and they should come out easily.
- Enjoy as is, or top with a touch of coconut whipped cream and fresh berries (or raspberry compote)! See notes for storage.
Notes
- If cocoa butter is unavailable, replace with additional soaked cashews or softened vegan cream cheese, adjusting quantities accordingly.
- This recipe yields four medium-sized servings using 3-inch-wide ramekins but can be made in springform pans or muffin tins.
- Store cheesecakes loosely covered in the refrigerator for a few days; freeze up to 2 weeks and thaw at room temperature before serving.
- Nutrition info approximates one serving without toppings and is adapted from a 7-ingredient vegan cheesecake base recipe.
Nutrition Information
Show Details
Serving
1small slice
Calories
262
(13%)
Carbohydrates
25g
(8%)
Protein
5.3g
(11%)
Fat
17.4g
(27%)
Saturated Fat
3g
(15%)
Trans Fat
0g
(0%)
Cholesterol
0mg
(0%)
Sodium
28mg
(1%)
Fiber
2.9g
(12%)
Sugar
17.8g
(36%)
Nutrition Facts
Serving: 16(small slices)
Amount Per Serving
Calories 262 kcal
% Daily Value*
| Serving | 1small slice | |
| Calories | 262 | 13% |
| Carbohydrates | 25g | 8% |
| Protein | 5.3g | 11% |
| Fat | 17.4g | 27% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 28mg | 1% |
| Fiber | 2.9g | 12% |
| Sugar | 17.8g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
88 reviews
Excellent
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