No Bake Meyer Lemon Cashew Cheesecake

No Bake Meyer Lemon Cashew Cheesecake

Celebrate spring break or the upcoming Easter holiday with this no-bake Meyer lemon cashew cheesecake!  Meyer lemons are a citrus fruit native to China that are a cross between a lemon and either a mandarin or an orange. Due to the growing popularity of this vitamin C-rich fruit, you can generally find them in your standard supermarket. Meyer lemons look like regular lemons, but slightly smaller with a darker yellow color. This hybrid lemon is perfect for desserts because it offers plenty of lemon flavor with hints of sweetness rather than the sourness/tartness found in traditional lemons.

No Bake Meyer Lemon Cashew Cheesecake

This dairy-free, gluten-free cheesecake can be made ahead of time and stored in the freezer until ready to serve (Hint: the perfect dessert solution for your busy Easter Sunday!). The crust is packed with nutritious superfoods like almonds, pecans and coconut, and the creamy cheesecake-like texture is created by soaking cashews and blending them in a high-speed blender with coconut oil – which, while liquid at room temperature, firms up nicely in the freezer. How cute are these polka dot paper tart molds and edible spring flowers? I’m in love.

No Bake Meyer Lemon Cashew Cheesecake

 

Loving lemons this time of year? Try our Healthy Morning Glory Loaf with Lemon Glaze or Sunday Morning Lemon Poppy Seed Waffles.

No Bake Meyer Lemon Cashew Cheesecake

 

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