No-Bake Lavender Lemonade Cheesecake (Vegan, Gluten-Free)

  • Serves 8
  • Desserts
No-Bake Lavender Lemonade Cheesecake (Vegan, Gluten-Free)

This No-Bake Lavender Lemonade Cheesecake recipe offers marries floral lavender and tangy lemon, creating a refreshing and indulgent dessert. Crafted with wholesome ingredients, this cheesecake is both creamy and satisfying. Whether you’re hosting a special occasion or simply treating yourself, this recipe provides a delightful balance of flavours and textures that are sure to impress.

No bake lavender lemonade cheesecake
Ingredients
Not a fan of coconut oil? Try it with regular or vegan butter.
  • 1 cup packed Medjool dates, pitted
  • 1 cup raw almonds
  • 1 cup toasted hazelnuts
  • 3 cups raw cashews (soaked in hot water for 2-3 hours, then drained)
  • 1 tbsp dried lavender
  • 1 cup Lighthouse Lemonade cordial
  • ¾ cup coconut oil, melted
  • 1 tsp salt
  • 2 tsp vanilla extract
Directions
  1. Line the inside of a springform cake pan with plastic wrap or parchment paper.
  2. In a blender or food processor, combine the almonds, hazelnuts and dates. Pulse until a sticky dough forms.
  3. Press the dough into the bottom of the pan to create an even crust layer. Place the pan in the fridge.
  4. Rinse out the food processor. Add the cashews, lavender, Lighthouse Lemonade cordial, coconut oil, salt and vanilla. Blend until the mixture is as smooth as possible, about 3-4 minutes.
  5. Pull the pan from the fridge and pour the mixture over the crust. Cover and place in the fridge to set for at least 3 hours.
  6. When the cake is set and firm (doesn’t jiggle when you shake the pan gently), remove the sides of the pan. Grip the plastic wrap or parchment edges and move the cake to a serving plate. Gently pull the plastic wrap or parchment out from underneath.
  7. Top the cake with sliced lemons and dried lavender. Store leftovers in the fridge for up to 5 days.