This amazing cheesecake is so good, you’ll think it’s the real thing. Made without dairy, this cheesecake is easy to make and is made without baking or cooking!


  • CRUST:
  • 1 cup slivered almonds
  • 1 cup coconut, unsweetened shredded
  • 1 tablespoon lemon juice, fresh
  • 1 tablespoon agave nectar
  • pinch salt
  • 3 cups cashews, raw
  • 1 ½ cups almond milk, unsweetened
  • 1 cup lemon juice, fresh
  • 1 cup coconut oil, melted
  • ½ cup agave nectar
  • 1 teaspoon vanilla extract (alcohol-free)
  • ¼ teaspoon salt
  • 3 teaspoons lecithin (optional)
  • 1 teaspoon lemon zest (optional)


  • Make the crust.
  • Blend the almonds, coconut, and salt in a food processor until a flour- like consistency is achieved.
  • Then, add the agave nectar and lemon juice and process until the mixture sticks together.
  • Press the mixture into a 9-inch springform pan.
  • Make the filling.
  • Blend all ingredients except the lecithin and coconut oil in a high- speed blender, until completely creamy.
  • Add the lecithin and melted coconut oil, and blend on high until well mixed.
  • Pour the filling over the crust and let it firm up in the fridge overnight.

Ready in about Overnight
Makes 10-12 servings

About the Author

Jonathan Ewald

“If man thinks about his physical or moral state he usually discovers that he is ill.” – Johann Wolfgang von Goethe

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