Go Back

LUSH LEMON SOUR CREAM CHEESECAKE

Indulge in the perfect balance of tangy citrus and velvety creaminess with this Lemon Sour Cream Cheesecake. This no bake desert is bursting with fresh, zesty lemon flavour and the smooth richness of plant-based sour cream. Made without dairy or eggs, it’s a delicious guilt-free option if you are looking for a lighter, wholesome treat. 
Blend, chill and enjoy.
Print Recipe Pin Recipe
Prep Time 30 minutes
Servings 8

Equipment

  • 1 food processor
  • 1 high powered blender
  • 1 springform cake tin size 6.5 inches or 16.5cm

Ingredients
  

BEFORE YOU MAKE THE CHEESECAKE YOU NEED TO SOAK THE RAW CASHEWS 4-6 HOURS OR OVERNIGHT SEE AMOUNT IN THE LEMON SOUR CREAM FILLING

CHEESECAKE CRUST

  • 1/2 cup or 80g almonds (leave skin on)
  • 1/4 cup or 30g macadamia nuts
  • 1/2 cup or 40g desiccated or shredded coconut
  • 2 large or 37g medjool dates
  • 2 tbsp refined coconut oil
  • 3 glazed ginger, chopped finely (optional)

LEMON SOUR CREAM FILLING

  • 1 1/4 cup raw cashews (soak 4-6 hours or overnight)
  • 1 cup or 250ml plant based sour cream (if you are unable to find sour cream replace with plant based yoghurt)
  • 6 tbsp fresh squeezed lemon juice
  • 1/4 cup light coloured rice syruo or agave (or sweetener you prefer)
  • 2 good pinches of pink Himalayan salt
  • 1/2 cup plus 2 tablespoon of refined coconut oil

STRAWBERRY SAUCE

  • 1 cup fresh or frozen strawberries (blended)
  • 2 heaped teaspoons thickner (I use cornflour)
  • 1 heaped teaspoon agar agar
  • 1 tbsp sweetener (raw sugar, agave, rice syrup)
  • 1 cup or 250ml fruit juice or filtered water

Instructions
 

  • METHOD FOR CHEESECAKE CRUST
  • *Assemble the springform pan with the bottom facing upwards so the lip is facing downwards. This makes it easier when sliding the cheesecake onto a serving plate or slicing from the cake pan.
    *Line the base of springform pan with baking paper. Brush the base and sides with coconut oil.
    *Set aside while you prepare the nut base.
    *Place crust ingredients into a food processor and blitz until it resembles coarse crumbs.
    *Empty crust into a bowl. Mix to combine with a metal spoon, slowly add a teaspoon at a time of water until mixture comes together when pressed between your fingers.
    *Spoon the mixture into the lined springform pan press down with the back of a spoon and smooth out until it is spread evenly.
    *Place in the fridge while you prepare the filling.
  • METHOD FOR LEMON SOUR CREAM FILLING
  • *Place all the ingredients except the coconut oil into a high powered blender. Blend on high 1 minute. Scrap down the side and re- blend . Do this a couple of times until the mixture is creamy, silky and smooth.
    *Now add the coconut oil, blend on high again until throughly combined. Taste test for flavour. If you think it needs more salt or lemon juice or sweetening now is the time to add it. Keep in mind when it sets the flavour will intensify and become more concentrated.
    *Pour the lemon filling into prepared crust. Gently tap side of cake tin to release any air bubbles.
    *Place cheesecake in the fridge for a few hours or over night to set.
    *Once cheesecake has set and firm it is ready to decorate.

STRAWBERRY SAUCE

  • *Place strawberry mixture once blended into a small pot and set aside. 
    *Into a small bowl add cornflour and agar agar, mix to combine.
    *Add a little fruit juice or water at a time to form a thick paste. Now slowly add all the liquid and keep stirring. Add this to the blended strawberries.
    *Stir through sweetener.
    *Place the sauce pot on a medium heat and bring to a simmer, keep stirring to prevent sauce going lumpy or catching on the bottom of the pot.
    *Simmer for a couple of minutes, remove from heat and cool.
    *Once cool put into a squeeze bottle
    *Remove cheesecake from the fridge once firm. Drizzle strawberry sauce and make your own pattern.
    *I also drizzled some melted carob