What types of nuts can I use for the crust?

For the crust, you can use cashews, almonds, or pepitas, blending them with dates and cinnamon to create a crumbly texture.

How long does this pink lemonade cheesecake need to set?

After assembling, the cheesecake requires 3-4 hours in the freezer to set properly before it's ready to be enjoyed.

Can I prepare this vegan cheesecake in advance?

Yes, this no-bake cheesecake stores well in the freezer, allowing you to make it ahead of time and defrost for a few minutes before serving.

What if my canned coconut milk isn't fully solid?

Use only the solid, creamy portion of the coconut milk for the filling. If the mixture becomes too thick, you can add the liquid coconut milk portion one tablespoon at a time to reach the desired consistency.

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Pink Lemonade Cheesecake
[Vegan, Gluten-Free]

GC By: Gabrielle St. Claire

Author Bio

Gabrielle is the founder and creator of Labeless Nutrition, where she shares cutting-edge plant-based recipes,... Read More

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Pink Lemonade Cheesecake [Vegan, Gluten-Free]

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This is the ultimate cheesecake for spring and summer. It has notes of coconut and tart lemon and each individual slice is single-serving size, so it's perfect for parties! They're low in sugar and have a light, whipped texture, so even when the weather is warm, you can enjoy a... Read More

Ingredients You Need for Pink Lemonade Cheesecake [Vegan, Gluten-Free]

For the Cheesecake:

1 cup soaked raw cashews
1 squeeze of lemon
1 teaspoon lemon juice
1 teaspoon lemon extract
1 teaspoon vanilla extract
6 drops lemon stevia
1 13.66-ounce can coconut milk, solid portion only
1 teaspoon lemon zest
1/2 pack frozen dragonfruit purée (defrosted) or puréed beets

For the Crust:

5 dates, soaked in water for a few minutes, if hard
1 teaspoon cinnamon
1/2 cup nuts (cashews, almonds, or pepitas)

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How to Prepare Pink Lemonade Cheesecake [Vegan, Gluten-Free]

To Make the Crust:

In a food processor, combine all of the crust ingredients and blend until smooth. Texture should be crumbly. Press into a dish/muffin pan and store in freezer. For muffin pans place thick wax paper underneath in strips or full paper to easily pull out cheesecake.

To Make the Cheesecake:

In a food processor, blend the soaked cashews and lemon until smooth, then add the solid coconut cream, blend for 1 minute, if too thick, add coconut milk portion 1 tablespoon at a time. Now add the remaining ingredients. Pulse until smooth. Remove the raw crust from freezer and top with the cheesecake (Store for 3-4 hours).
When ready to enjoy, remove cheesecake from freezer, defrost for a few minutes, and top with mint and lemon peel and serve.