Our perfectly sweet and tart No Bake Dairy Free Lemon Cheesecake is a great dessert for spring holidays! It's also gluten free, soy free, and vegan.Gluten free, dairy free, vegan; Free of: soy, eggs, peanuts, tree nuts (except coconut)
Course Desserts
Cuisine American
Keyword cheesecake made without cashews, dairy free lemon cheesecake, no bake vegan cheesecake
Fresh raspberries and mint leaves for garnish(optional)
Instructions
In a large bowl, beat the non-dairy cream cheese with a hand blender to soften it and make it smooth. Then add the powdered sugar, natural yellow food color, and the lemon zest.
Then beat in the lemon juice and vanilla, mixing well so the cheesecake mixture is smooth.
Add 1/2 of the container of CocoWhip to the bowl and beat together with the cream cheese mixture until it's smooth and mixed thoroughly, then fold in the remaining CocoWhip by hand with a spatula.
Spread the cheesecake mixture into the pre-made or homemade cookie crust, spreading out to make it smooth on top.
Chill for 4 or more hours, until it is chilled and has firmed up.
Serve topped with raspberries or strawberries and mint leaves for garnish. Enjoy!
Video
Notes
* So Delicious CocoWhip is a coconut-based dairy free and soy-free whipped cream