Lemon Cheesecake is creamy and luscious with hint of tart sourness from the lemons. The base is a gluten free mix of almonds and coconut and the silky dairy free filling is made with lemons, cashew butter and sweetened with stevia.

“Let food be thy medicine and medicine be thy food” Hippocrates (460 B.C. – 377 B.C), the Father of Medicine

Prep Time: 15 Mintues

Cook Time: 2 Hours


Serving size: 6 personal cheesecakes or 24 mini cheesecakes


  • Zest from 1 lemon
  • Juice of 1 lemon, 4 Tbsp at room temperature
  • 1 cup raw cashew butter, at room temperature
  • 1/8 tsp stevia
  • 3 Tbsp coconut oil, melted
  • 1 Tbsp almond milk, at room temperature
  • _ tsp vanilla


  • 1/2 cup almonds, raw
  • 1/2 cup shredded coconut, unsweetened
  • 1/8 tsp stevia
  • 1/8 tsp salt
  • 3 Tbsp coconut oil, melted


  1. Place the almonds in a food processor and pulse until finely ground.
  2. Transfer to a bowl and mix in the shredded coconut, stevia and salt.
  3. Add the coconut oil and stir until mixed.
  4. Press the mixture into the bottom of 6 baking cups or 24 mini baking cups and freeze until the filling is ready.
  5. In a medium sized bowl, zest one lemon and set aside 2 Tbsp of zest for garnish.
  6. Place the remaining zest, the juice from the lemon, cashew butter, stevia, coconut oil and almond milk in a food processor and process until just mixed, do not over process.
  7. Remove the chilled crust from the freezer and evenly divide the lemon filling among the cheesecakes and top with the lemon zest garnish. Place back in the freezer and chill for 2 hours to set.
  8. Enjoy straight out of the freezer or place the tarts in the fridge for 30min to soften.

You can enjoy these tasty treats straight out of the freezer but they best enjoyed after softening for roughly 20min in the fridge before serving.

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