No-Bake Lemon Cheesecake | SO VEGAN
Creamy, light and zesty, this vegan no-bake lemon cheesecake is a staple in the So Vegan household!
This recipe was actually featured in the BBC Good Food magazine last year, but we’ve only just got around to sharing it with you guys because we’ve been so busy working on our cookbook (sorry!).
This cheesecake is so simple. No baking, no complicated steps and easy-to-find ingredients. It’s perfect for dinner parties and it’s a real show stopper that’ll impress all your friends
Enjoy!
Roxy & Ben
- Ingredients -
300g vegan biscuits
3 tbsp coconut oil, melted
450g raw cashews
75ml maple syrup
1 tsp vanilla extract
5 lemons
2 x 400ml tins good quality coconut milk
Pinch of salt
- Method -
Place the 2 tins of coconut milk in the fridge to set the cream. This can take between an hour and three hours depending on much fat is in the coconut milk.
Soak the cashews in hot water for 1 hour.
Process the vegan biscuits and coconut oil in a food processor until fine. Then transfer to a cake tin and press down with a glass for an even and firm base. Leave the cake tin to one side.
Remove the coconut tins from the fridge and scoop out the coconut cream that has settled on the top. Transfer the coconut cream to a blender and discard the coconut water or use it in another recipe.
Add the cashews, maple syrup, juice of 4 lemons, zest of 4 lemons, vanilla extract, and salt to the blender, and blend until smooth. You may need to do this in two batches if your blender is too small to contain all the ingredients.
Pour the cheesecake mix on top of the biscuit base and tap the tin to level out the mixture.
Place the cheesecake in the freezer for two hours so it becomes nice and firm.
Meanwhile prepare the lemon decoration by peeling the remaining lemon, then slicing the peel into 1 mm thick slices.
Remove the cheesecake from the freezer 20 minutes before serving.
Gently remove the cheesecake from the tin and place on a serving plate. Then sprinkle the slices of lemon peel on top.
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I turned my overnight oats into a healthy lemon cheesecake.
No Bake Lemon Cheesecake
Today I'm going to show you how to make overnight oats lemon cheesecake.
With a wholesome crust and a healthy lemon curd topping, it's a dessert that's both satisfying and nourishing.
The oats in the crust provide a healthy dose of fiber, while the ricotta cheese and Greek yogurt in the filling add a protein boost.
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✅Basic Overnight Oats Recipe:
✅Crustless Ricotta Cheesecake:
✅1-minute Brownie in a Mug:
✅Healthy Oatmeal Carrot Cake:
This is why you'll love this high protein cheesecake:
It's packed with nutrition!
It will satisfy your sweet tooth without compromising your health goals.
With its overnight preparation, this recipe is incredibly convenient.
It's versatile, you can experiment with different toppings or additions.
LEMON CHEESECAKE RECIPE
(makes 1 serving)
Ingredients:
For the crust:
1/4 cup quick-cooking oats (20g)
1/2 tablespoon chia seeds
1 teaspoon honey
1 tablespoon milk (dairy or non-dairy)
2 tablespoons Greek yogurt
For the filling:
1/4 cup ricotta cheese (60g)
1/4 cup Greek yogurt (65g)
2 teaspoons honey
2 teaspoons freshly squeezed lemon juice
For the lemon curd: (enough for 4 servings)
1/2 cup milk (120ml)
1/4 cup lemon juice (60ml)
2 tablespoons honey, maple syrup, or agave
1 tablespoon cornstarch
A pinch of turmeric
NUTRITIONAL INFO (per serving):
378 calories, fat 10.9g, carb 48.4g, protein 22.1g
Instructions:
Prepare the Crust:
-In a small bowl or jar, combine the quick-cooking oats, chia seeds, honey, milk, and Greek yogurt.
-Stir the mixture with a spoon until well combined.
-Set it aside while you prepare the cheesecake filling.
Make the Filling:
-In another bowl, combine the ricotta cheese, Greek yogurt, honey, and freshly squeezed lemon juice.
-Mix the ingredients together using a spoon until a smooth consistency is achieved.
Assemble the Cheesecake:
-Pour the prepared filling over the oatmeal crust, ensuring it covers the entire surface.
-Smooth the top of the filling to create an even layer.
Prepare the Lemon Curd:
-In a saucepan, combine the milk, lemon juice, honey, cornstarch, and turmeric.
-Whisk the mixture until the cornstarch dissolves completely into the milk.
-Heat the saucepan over medium heat until the mixture thickens and starts to bubble.
-Allow the lemon curd to cool slightly.
Add the Lemon Curd Topping:
-Spoon 2 tablespoons of the prepared lemon curd over the cheesecake filling, distributing it evenly.
-Place it in the refrigerator to cool overnight or for a minimum of 4 hours.
Enjoy your delicious and healthy overnight oats lemon cheesecake!
How To Make a Healthy Low Fat No-Bake Lemon Cheesecake!!
Welcome to my channel.
In this video I'm going to show you how to make a healthy no bake lemon cheesecake. Something to enjoy part of your healthy & fitness lifestyle. The recipe is below if you would like to try it out:
Ingredients
Biscuit base
3/4 packet of rich tea biscuits
1/2 cup melted coconut oil
3 tbsp coconut sugar
1/2 tsp on baking paper
Cheesecake mixture
1 cup low greek yogurt
600g low fat cream cheese
2x lemon juiced & zest (inside mixture & sprinkle on top)
1/2 cup honey
3 tbsp coconut sugar
2 tsp cinnamon
1 tsp vanilla extract
1 tsp lemon extract
Recipe
Firstly put the baking tray on the baking paper, draw a round circle then cut round the edges.
Place the baking paper inside the baking tray, then add 1/2 tsp of coconut oil to spread around.
Use 3/4 packet of rich tea biscuits, place in a bowl then use a rolling pin or anything you have to crush the biscuits until nice & crumbly.
Add 1/2 cup melted coconut oil, now add 3 tbsp of coconut sugar, then stir all together.
Put the crushed biscuits in the baking tray. Smooth around the edges to make sure it's flattened. Once flattened, place the biscuit base in the freezer 5 - 10 minutes to firm.
Grab a large bowl, place 1 cup of low fat greek yogurt, then 600g low fat cream cheese, 1/2 cup honey & give it a mix all together. Now grab 1x lemon to squeeze inside, give it a mix until combined.
Add the remaining lemon juice in the mixture. Use the same lemon to gratin the lemon zest, then give it a mix until combined.
Add 1 tsp of cinnamon, stir then 1 tsp vanilla extract, 1 tsp lemon extract & another tsp of cinnamon, then stir through until combined. Squeeze more of the remaining lemon juice.
Once you have finished the cheesecake mix, take the biscuit base out the freezer , it should be nice & firm. Place the cheesecake mix in the baking tray on top of the biscuit base , then use the spoon to smooth all over.
Grab another lemon, use it to gratin the lemon zest. Start by placing the zest round the cheesecake. Add 2 small pieces of lemon in the middle of the cheesecake.
Cover the cheesecake with cling film, then place in the fridge to firm & set up to 5 - 6 hours, longer if necessary.
Take the cheesecake out the fridge, it should be nicely set, if not you can leave in the fridge further. Slice & enjoy.
Thank you for watching.
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ONLY 50 Calories MINI CHEESECAKES! ???? EASY Low Calorie Cheesecake Recipe
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Only 50 calories MINI CHEESECAKES! Mini Cheesecake Recipe - Low calorie Cheesecake Recipe
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➤ MORE LOW CALORIE RECIPES:
50 Calorie Cheesecake Recipe:
- 400g (14,5 ounces) greek Yogurt (0% fat)
- 200g (7 ounces) Low Fat Cream Cheese
- 80g (1/3 cup + 1 tbsp) Truvia
- 1 tsp Vanilla extract
- 2 eggs + 1 egg White
- Grating of 1/4 of a lemon
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No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.
Slimming World blueberry and lemon cheesecake jars recipe - 5 Syns
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serves 4
5 Syns per serving
1 level tbsp low-fat spread
3 reduced fat digestive biscuits
3 level tbsp sweetener granules
100g extra-light soft cheese
300g plain quark
finely grated zest and juice of 1 lemon
200g blueberries
1 level tsp arrowroot
Melt the spread and mix in the crushed biscuits and spoon into 4 jars. Mix the quark, soft cheese, sweetener, half the lemon juice and zest and spoon on top of the biscuit crumbs. Warm the blueberries in a pan with the remaining sweetener and lemon juice and simmer gently until the berries have just burst. Mix the arrowroot with 1 tsp of cold water and stir into the blueberries until thickened. When they've cooled, spoon on top of the cheese mixture. Serve straight away.
HOW TO MAKE KETO LEMON CHEESECAKE | NO BAKE | NO TOOLS | EASY | SMOOTH & CREAMY | REFRESHING
Links to purchase books
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1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
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Links to purchase products via Amazon;
The Ultimate Keto Bread Recipes by Elsie Yan (
The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (
The Ultimate Keto Cookbook by Elsie Yan (
Almond flour (
Allulose (
Unsweetened Cocoa Powder (
6-inch (15 cm) round pan with a removable bottom (
**********
If you love anything lemony like I do, you'll love this Keto Lemon Cheesecake. It's smooth, creamy, lemony, refreshing and so delicious. No bake, no tools and so easy to make.
The recipe can be viewed and printed at this link;
NUTRITION INFO
[ Total Servings = 8 ]
Per Serving ;
Total Carb = 3.7 g
Dietary Fiber = 1.3 g
Net Carb = 2.4 g
Calories = 242
Total Fat = 22.7 g
Protein = 6.7 g
INGREDIENTS FOR CRUST
Almond flour = 120 g / 1 cup (You can also use any other nut flour)
Unsweetened Cocoa Powder = 5 g (2 tsp) (This is optional, but it helps to create a color contrast)
Unsalted Melted Butter = 50 g / 3 1/4 tbsp
Allulose = 20 g / 2 1/2 tbsp (Allulose is recommended as it does not crystallize when chilled. But you can also any keto friendly powdered sweetener if you do not mind the grainy texture)
Salt = 1/4 to 1/2 tsp
INGREDIENTS FOR THE GELATIN MIXTURE
Gelatin Powder = 8 g / 3/4 tbsp
Fresh Lemon Juice = 60 g / 1/4 cup (This amount makes a stronger lemony taste but if you prefer a milder flavor then you can reduce the lemon juice to 40 g)
INGREDIENTS FOR THE BATTER
Cream Cheese (softened) = 375 g / 13 oz / 1 3/4 cup (I used Philadelphia Cream Cheese)
Whipping Cream (cold) = 225 g / 1 cup
Allulose = 120 g / 1 cup (Allulose is recommended as it does not crystallize when chilled. But you can also any keto friendly powdered sweetener if you do not mind the grainy texture)
Lemon Zest = 2 lemons
DIRECTIONS
1. In the video, I used a 6-inch (15 cm) round pan with a removable bottom. You can also use a springform pan. Place the flat side of the removable bottom facing up so that the cake and parchment paper can slide out easily. Line the bottom and sides of the pan with parchment paper. Set aside
2. Mix all the ingredients for the crust in a bowl until a dough is formed. The dough may look sandy, but it will become a firm dough when you squeeze it. Spread evenly. Use a cup to flatten the dough and a spoon to smooth the edges. Then chill in the fridge until needed.
3. Add the gelatin powder and fresh lemon juice in a bowl, stir to mix then set aside.
4. In a bowl, add the softened cream cheese and mix with a spatula until creamy.
5. Then add the powdered sweetener and mix until well combined, smooth and creamy.
6. Add the cold whipping cream gradually into the batter and whisk until well combined.
7. Place the bowl of gelatin mixture over a small bowl of hot water. Stir to melt the gelatin. Then remove the bowl of hot water and add 2 to 3 tbsp of the batter into the gelatin mixture. Mix until well combined. Pour the mixture into the batter and mix until combined.
8. Zest the lemons into the batter and mix with a spatula until combined. The batter is smooth and creamy.
9. Transfer the batter into the pan with the crust. Use the back of a spoon to spread evenly.
10. Chill in the fridge for at least 2 hours.
11. Once ready, remove the pan and parchment paper. Smooth the sides of the cake with a frosting spatula.
12. Slice and enjoy! Remember to wipe the knife clean after each cut.
NOTE
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