Meatless Monday’s: Lemon & Berry Cheesecake
There are desserts that satisfy, and then there are desserts that make you feel like you’ve just leveled up in life. This Lemon & Berry Cheesecake belongs in the second category. Bright, tangy lemon meets the sweet pop of berries, all layered over a naturally sweet, nutty crust that tastes as indulgent as it looks. The best part? It’s made with wholesome, plant-based ingredients—so you can enjoy a slice without the side of guilt.
Think of it as a triple win: the chewy coconut–walnut crust gives you that perfect bite, the creamy cashew-lemon filling brings richness and zing, and the berry layer on top adds just the right touch of tart sweetness. It’s smooth, fresh, and gorgeous enough to steal the show at any gathering, yet simple enough to whip up for a weekend treat.
This no-bake cheesecake is more than just dessert—it’s a statement. One that says flavor can be bold, nourishing, and unforgettable all at once. Get ready to impress your taste buds (and anyone lucky enough to share a slice).
Lemon & Berry Cheesecake
Ingredient List for the Crust
½ cup (40g) desiccated coconut
1 cup (100g) walnuts, chopped
12 medjool dates
Pinch of salt
Ingredient List for the Lemon Layer
2 cups (230g) cashews, soaked for 4 hours or overnight
1 cup (240ml) coconut cream
4 tbsp. coconut oil, soft
½ cup (120ml) maple syrup
Zest of 1 lemon
Juice of 1 lemon
Pinch of salt
Ingredient List for the Berry Layer
1 cup (150g) frozen red berries
2 tbsp. chia seeds
2 tbsp. lemon juice
2 tbsp. maple syrup
Directions
Place all the crust ingredients into a food processor and blitz until a sticky paste forms. Transfer to a cake tin or springform pan and press evenly to form the base. Place in the freezer while preparing the next layer.
Drain cashews and pat dry. Add all lemon layer ingredients to a food processor and blend until smooth. Spread evenly over the crust and return to freezer.
For the berry layer, process all ingredients until smooth. Spread over the cheesecake only after the lemon layer has fully set. Garnish with extra berries if desired. Return to freezer until set.
Remove cheesecake from freezer about 20 minutes before serving.
Makes 16 slices.
Nutrition Facts
Calories per serving: 297
Fats per serving: 19 grams
Protein per serving: 5 grams
Carbohydrates per serving: 30 grams
This recipe is taken from our Eat Lean: Plant-Powered cookbook featuring 40 delicious recipes for a vibrant vegan lifestyle.
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