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This No Bake Lemon Cheesecake is absolutely delightful! The zingy lemon zest offers a refreshing twist, which is a nice surprise if, like me, you’re a chocolate lover.
If this dessert looks familiar from Instagram, you’re not mistaken! I posted it last week under a different name, but “No Bake Lemon Cheesecake” is more fitting since it captures the cheesecake’s texture and consistency without using any dairy.
I have a complicated relationship with dairy, so I often whip up dairy-free desserts that are just as delicious and easier on my stomach. These lemon squares are a perfect example.
Here’s the recipe that yields eight satisfying squares:
Makes 8 squares
You can easily freeze this dessert, but remember to let it sit out for about 10 minutes before serving so it softens to a cheesecake-like texture.
Enjoy!
Is there a substitute for cashews? It needs to be nut-free…
This looks delicious! I have one question. Since lemons can vary in size, what amount of lemon juice did you use?
Thanks!
Great question! I used a medium-sized lemon. However, I suggest starting with a bit less juice than you think you need, and then tasting as you go to get just the right amount for your taste. Enjoy!
As for nut-free alternatives, it might be tricky to substitute since nuts are the main ingredient in both the crust and the cheesecake filling for this recipe.
