Grain-Free No-Bake Lemon Cheesecake (egg-free, too!)

Perfect for summer or when you just don’t feel like baking, this grain-free no-bake lemon cheesecake is an easy and delicious dessert! And since it’s no-bake, there’s no eggs either!

Grain-Free No-Bake Lemon Cheesecake

Flours. For the crust I used a mixture of almond flour and cassava flour. I was going for a grain-free graham cracker crust, hence the almond flour. The cassava helps with the texture. You could probably just use almond flour, if you needed to. I would not substitute any of the flours for coconut flour.

Sweetener. I used a combination of sweeteners for this recipe. For the crust I used coconut sugar to give it more of a graham cracker-y taste and texture. Brown sugar would make it even more so, if you have a good option for that. You can use honey instead, if you like, though it will change the texture a little. If you go the honey route, I would maybe cut the sweetener in the crust back to 2 tablespoons.

For the filling I used honey, to make sure it’s nice and smooth. You could also use liquid stevia or agave. I wouldn’t use maple syrup, as that would change the flavor too much.

For the lemon garnish, I drenched the slices in organic cane sugar. It melts into the juice nicely. You can use coconut sugar, but it won’t look as pretty. Of course, the lemons on top are totally optional! So if you’re wanting as little sugar as possible you can leave them off.

Spices. To help with the graham cracker flavor, I use a little cinnamon and ginger in the crust. You can totally leave these out if you don’t care about the crust tasting like a graham cracker crust.

Oil. For the crust, you’ll need a little coconut oil to mix in and help it stay together. Since it’s a no-bake crust, the coconut oil helps it solidify once it’s been refrigerated. You could use butter, but the crust would be softer. Olive oil or avocado oil will not work.

Cream cheese & sour cream. Since conventional dairy can be pretty gross, I recommend using Nancy’s Organics cream cheese and sour cream. They’re pricey, but they’re worth it! Of course, if you just want to get whatever you can find at the grocery store, just try and make sure that the cream cheese and sour cream don’t have any unnecessary additives.

Whipping cream. Just like with the cream cheese and sour cream, try and get your whipping cream to have as few ingredients as possible. Preferably, it should just have cream in it.

Lemons. I don’t actually use any lemons in the no-bake lemon cheesecake. For the flavor in the filling I use lemon extract. I like that it makes the flavor a little more punchy without needing to add a lot of liquid. If you want to use lemon juice, I wouldn’t use more than 1/3 cup, just to make sure your cheesecake isn’t too wet.

My kids really wanted lemons on top of the cheesecake, so I sliced some very thin, patted them dry, and drenched them in sugar before chilling the no-bake cheesecake. It was a delicious addition, but it’s totally unnecessary.

More healthy cheesecake things.

If you’re a cheesecake lover, like my family, here are few more yummy cheesecake treats for you!

• grain-free chocolate chip cookie cheesecake
• blueberry cheesecake ice cream
• easy cheesecake fruit dip
• grain-free New York style cheesecake
• probiotic cheesecake ice cream with strawberry swirl

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