Low-Carb Lemon Ginger 'Cheesecake' (Vegan, Paleo, Keto) from PrettyPies.com
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5 from 2 votes

Low-Carb Lemon Ginger 'Cheesecake' {Vegan, Paleo, Keto}

Refreshingly bright and tart lemon ginger flavor in a creamy, dairy-free cheesecake!
Cook Time20 mins
Total Time20 mins
Servings: 8 servings


Ginger Crumb Crust

Lemon Ginger Cheesecake


To make the crust:

  • Pulse together all ingredients in a food processor until a loose ball starts to form. Add a splash of water to help it stick together.
  • Press 1 1/2 Tbs of crust into 8 silicone molds (or a muffin tin lined with parchment wrappers.) Set aside while you prepare the filling.

To make the cheesecake:

  • {Use cashews that have been soaked for 2 hours in hot water} Rinse and shake dry. Blend cashews in a food processor for about 2 minutes to break down.
  • Scrape down the sides. Add remaining ingredients, streaming in the melted oil last.
  • Taste and adjust for sweetness/ginger & lemon flavor.¬†
  • Top each crust with cheesecake and smooth with a spatula.¬†Cover with foil and freeze until firm, about 2 hours. Then refrigerate.
  • Decorate with whipped coconut cream (see notes) and more lemon zest. Enjoy!


What I used:
Bulk Supplements Pure Stevia Powder
Nutiva Coconut Oil
Raw Cashews
Thai Kitchen Coconut Milk
Dry Roasted Unsalted Almonds & Pecans from Aldi
To make whipped coconut cream:
Use 1 can of Thai Kitchen canned (full fat) coconut milk that has been refrigerated overnight. Carefully scoop out the solid white cream, reserving the water for a smoothie. Add 10-15 drops of Sweet Leaf Vanilla Creme Stevia Drops, to taste. Mix with a hand mixer (or simply a spoon).
To store:
Keep refrigerated, covered, for up to 1 week, or frozen for 1 month. Keep tightly wrapped.