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Low-Carb Lemon Ginger 'Cheesecake' {Vegan, Paleo, Keto} – Pretty Pies
Bright, zingy and deliciously dairy-free! This Low-Carb Lemon Ginger ‘Cheesecake’ is free from gluten, sugar, and processed foods for a creamy-dreamy *healthy* indulgence. Hello Sunshine! It’s the dead of winter, so let’s inject some sunshine into your day with these miniature lemon ‘cheesecakes.’ The bright lemon-ginger ZING are the perfect antidote to the winter blues. Truth be told, last winter I was battling the blues. Not just because it was winter, but because I was battling an illness. (My doctors think I may have an autoimmune illness, but there hasn’t been a clear diagnosis yet.) Sick of being sick. Passed from one doctor to the next, to a dozen different specialists. Sinking into a pit. I went through 9 months of a very, very restricted diet. I looked like a skeleton. I had to give up foods I loved: popcorn like chips & queso, coffeeeee 🙁 And I had to give up making DESSERTS for a while. (You know that was hard for a dessert BLOGGER, lol.) I haven’t really shared with many people about my health struggles, but I want to open up because I’m living proof that there is hope. You can make it through. There are better days ahead. My blue days are mostly behind me now. I thank God for that. My health has been improving, slowly but surely. Even though I still miss chips & queso sometimes, I’ve found a new love for foods I never even would have tried before (hello roasted brussels sprouts!! haha, they’re my fav!) So if you’re struggling right now because you’ve given up dairy, sugar, wheat, etc etc, or you’re battling an illness, I know it’s HARD. But you can make it! And there’s this CRAZY good lemon ginger “cheesecake” that might just fit right into your new diet and bring some sweet sunshine into your life. YESSS 🙂 The Shocker I wouldn’t have believed it if I hadn’t just made them myself… that these have NO sugar! Sometimes you can totally tell that something is sugar-free; it just doesn’t taste right… But that’s NOT the case here! I used all natural 100% pure stevia powder to sweeten these mini cheesecakes. Nothing chemically altered or artificial. Just the powdered leaves of a stevia plant. And it happens to go SO well with the bright citrus and spicy ginger. Perfectly sweet with no strange aftertaste. These little cheesecakes are amazingly similar to the “real” thing, but you won’t find any cream cheese, sugar, eggs, butter, flour, or food coloring in these pretty yellow portions. Nope. Just real, whole foods like lemons, cashew cream and a good dose of healthy fats from coconut oil. And they’re colored with food, too: turmeric! I dare you not to lick your food processor clean, haha! (guilty as charged) You’ll love the no-bake ginger crumb crust!! It’s made in MINUTES in a food processor with almonds, pecans and ground ginger. Super easy and super delish!! Make it Mini Not only are these mini cheesecakes ADORABLE and fun, but they’re the perfect solution if you don’t have a small springform/cheesecake pan . These individual servings are great for parties and potlucks, and double as the ideal portion control. Just the right size for one 🙂 I made these cute little cakes in silicone molds from Ikea, but any cupcake size silicone wrapper or pan will do. You can also use a muffin tin (but be sure to line it with parchment wrappers so you don’t have trouble getting them out!) If you love mini cheesecakes, be sure to check out my Pumpkin Spice version. Or for more lemon desserts, definitely try this Lemon Delight Pie. To-DIE-for good! Can you taste that creamy tart deliciousness? Do you feel the sunshine? Bask in the rays and soak up every scrumptious bite. 🙂 Click below to save this recipe on Pinterest: If you try this recipe, I’d love to hear with you think!! Comment or tag me on FB or Insta! #prettypies Low-Carb Lemon Ginger 'Cheesecake' {Vegan, Paleo, Keto} Refreshingly bright and tart lemon ginger flavor in a creamy, dairy-free cheesecake! 5 from 2 votes Print Pin Rate Cook Time: 20 minutesTotal Time: 20 minutes Servings: 8 servings IngredientsGinger Crumb Crust1 cup almonds1/2 cup pecans1 Tbs coconut oil1/4 tsp ground gingerPinch of pink saltDash of pure stevia powderSplash of waterLemon Ginger Cheesecake1 1/2 cups raw cashews - soaked2 lemons - 1/3 cup juice + 2 Tbs zest1/4 cup coconut oil - melted1/16 tsp pure stevia powder - to taste1 1/2 tsp ground ginger - or 3/4 tsp fresh grated ginger1 Tbs vanillaPinch of pink saltHeaping 1/4 tsp turmeric powder - for color InstructionsTo 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! NotesWhat 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. Tried this recipe?Tag @emily.likes.food #prettypies! Related