Lemon drizzle cheesecake

  • 30min
  • 8
  • 554 kcal
  • Easy
  • Vegan
  • Paleo , Gluten free , Dairy free
  • Nuts

Per 105 g contains

554 kcal 2303 kj
39 g
8.4 g
30.5 g
0 g

of an adult's recommended intake.
Typical energy values per 100g: 2194kj/528kcal

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Authored by Peer reviewed by Rose Constantine Smith
Originally published

A little something to make you excited to finish your dinner

My go-to, deliciously refreshing gluten-free and dairy-free, raw, vegan cheesecake is loved by everyone! And if you think that's a mouthful, just wait until you get a taste.

At face value, this recipe may seem very high in fat but that's down to the variety of nuts that make up the cheesecake. Nuts are packed with healthy fats which can help towards a healthy heart and lowering blood pressure.


For the crust
  • Pecans
    100g 3.5oz
  • Walnuts
    120g 4.2oz
  • Pitted dates
    200g 7oz
For the topping
  • Coconut oil
    28g 1oz
  • Vanilla extract
    4g 0.15oz
  • Lemon juice
    30ml 1oz
  • Agave nectar
    100ml 3.5oz
  • Coconut milk
    15g 0.5oz
  • Cashews
    200g 7oz
For the drizzle
  • Turmeric
    4g 0.1oz
  • Lemon juice
    14g 0.5oz
  • Coconut milk
    28g 1oz
  • Agave nectar
    30ml 1oz
For the garnish
  • Grated lemon rind
    14g 0.5oz
  • Flaked almonds
    50g 2oz
Show all

Cooking Method

  1. Line a round cake tin with cling film, going over the edges (so that you can remove cheesecake easily).
  2. Place the walnuts, pecans and dates into a food processor and blitz on a medium setting for 5 minutes.
  3. Empty the base ingredients into the cake pan and press down, so that there is an equal layer of base of around 75mm. Set aside.
  4. Pour all of the topping ingredients into a blender and blend until completely smooth and creamy.
  5. Pour the topping mixture into the cake tin on top of the base, and smooth out with a spatula or butter knife.
  6. Make the drizzle by whisking or blending ingredients together.
  7. Use a teaspoon and drizzle the yellow lemony sauce over the cheesecake.
  8. Sprinkle the grated lemon and flaked almonds over the top to garnish.
  9. Place in the freezer for 30 minutes.
  10. Remove from freezer and gently remove the cheesecake from the pan by carefully lifting the cling film. Serve straightaway.

Nutritional Information

Typical Valuesper 100gper 105g serving
528 kcal
2194 kj
554 kcal
2303 kj
of which saturates
37.4 g
8 g
39 g
8.4 g
of which sugars
33.8 g
29.1 g
36 g
30.5 g
Fibre5.4 g
5.7 g
Protein11.1 g
11.7 g
Salt0 g
0 g


Lemons are soothing, cleansing and packed full of vitamin C, meaning they're great for your immune system.


Almonds are also great for the immune system and can help to repair the damage done to the body by stress. They are also nutrient-rich (vitamins E and B) and can be a good base for dairy-free desserts.


Cashews are good for making creamy dairy-free desserts. They are also healthy for your heart and help to support a healthy blood pressure.

Coconut milk

Another staple for dairy-free desserts, coconut milk is good for lowering cholesterol and blood pressure to improve your heart health.


Dates are a great source of energy, are packed full of fibre and contain plenty of iron and calcium.

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