lemon dessert

Tart Lemon Cheesecake sits atop an almond-graham cracker crust to add a delightful nuttiness to the traditional graham cracker crust. Finish the cheesecake with lemon curd for double the pucker!

Lemon Cheesecake

graham cracker crumbs

Bob’s Red Mill® Super-Fine Natural Almond Flour

sugar

butter, melted

lemons

cream

eggs, room temperature

vanilla extract

lemon juice

heavy cream

lemon curd

cream,

lemon slices, optional

Preheat oven to 350°F. Separate a 9-inch springform...

Preheat oven to 350°F. Separate a 9-inch springform pan into two pieces. Line the bottom of the pan with foil, fasten on the side piece, and spray the inside of the pan with nonstick cooking spray. Tightly wrap the outside bottom and sides of the springform pan with two layers of heavy duty foil. This step prevents leaks when using a water bath. I also take the extra step of placing the foil wrapped spring form pan inside an oven bag while baking, but this is optional.

Combine the crust ingredients in a medium bowl...

Combine the crust ingredients in a medium bowl and stir until the ingredients are evenly distributed.

Spoon the crumbs into the prepared pan and...

Spoon the crumbs into the prepared pan and press into the bottom of the pan and up the sides to form a crust layer. Bake crust in preheated oven for 10 minutes. Remove pan to a cooling rack.

Bring a kettle of water to boil for...

Bring a kettle of water to boil for the water bath.

In a medium bowl, use your fingertips to...

In a medium bowl, use your fingertips to combine the sugar and lemon zest until the sugar is fragrant.

In the bowl of a stand mixer fitted...

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat cream cheese and lemon-sugar for about 2 minutes. Scrape down the sides of the bowl and mix for an additional 30 seconds. Add in eggs, one at a time, scraping down the sides of the bowl after adding the second and fourth egg. After adding the final egg and scraping the sides of the bowl, mix again for 30 seconds. The mixture should be smooth and creamy. Add in the vanilla, lemon juice, and heavy cream and mix for an additional 30 seconds.

Pour the cheesecake filling over the crust.

Place pan into a larger pan (I use...

Place pan into a larger pan (I use a roasting pan) and pour boiling water into the larger pan until halfway up the sides of the cheesecake pan. Gently lay a piece of foil over the pan – do not tighten the foil as we’ll want to allow the air to still circulate.

Bake 55-65 minutes, the edges will appear to...

Bake 55-65 minutes, the edges will appear to be set, but the center will still have some jiggle to it. At this point, turn off the oven, and leave the oven door cracked. Allow the cheesecake to rest in the cooling oven for one hour.

After one hour has passed, carefully remove the...

After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cake is completely cooled, place it into the refrigerator for at least 8 hours.

Just before serving, top the cheesecake with lemon...

Just before serving, top the cheesecake with lemon curd, whipped cream and lemon slices.

https://mediavine-res.cloudinary.com/video/upload/xc32dvqgoddgt7omggcm.mp4

This Gluten Free Lemon Cake is moist, soft and full of bright lemon flavors. This recipe is easy to make with almond flour and a dairy-free cream cheese frosting that can easily be made paleo is the perfect healthy dessert for spring and summer! 

Gluten Free Lemon Cake

almond flour

coconut flour

baking powder

baking soda

fine sea salt

vinegar

almond milk

eggs (, room temperature)

lemon extract

lemon zest

FOR THE FROSTING:

unsalted grass-fed butter

cream cheese (,

powdered coconut sugar (,

almond milk (or any other milk of your choice)

FOR GARNISH:

Lemon slices

FOR THE LEMON CAKE:

Preheat oven to 350 degrees F.

Lightly coat three 6-inch round cake pans or two 8-inch cake pans with nonstick baking spray and line the bottom with parchment paper rounds. Set-aside.

In a medium mixing bowl, whisk the almond flour, coconut flour, baking powder, baking soda and salt together. Set aside.

In a measuring cup, measure out the almond milk and add the vinegar. Allow to sit and curdle for about 5 minutes while you mix the other ingredients.

In another separate large bowl, whisk together the eggs, maple sugar, coconut oil, vanilla extract, lemon extract, lemon juice and lemon zest. Pour in the curdled milk and mix until combined.

Slowly add the dry ingredients to the wet ingredients. Stir until well combined.

Evenly divide the batter between the baking pans and smooth out the tops with a spatula. Bake for 19-24 minutes, or until a toothpick comes out clean.

Allow cakes to cool in the cake pans for at least 30 minutes, then carefully remove from cake pans. Transfer to wire racks to cool completely to room temp before frosting.

Using a hand mixer or in the bowl of an electric stand mixer, add the softened butter and beat on high for 2 minutes until light and fluffy. Add the cream cheese and continue beating for an additional 3 minutes until combined. Slowly add the powdered sweetener, vanilla extract, lemon extract and lemon zest and almond milk and beat for 2-3 minutes until creamy and smooth. Cover and chill in the fridge until ready to frost.

FROST AND ASSEMBLE THE CAKE:

Once the cake layers are completely cool, invert the bottom cake layer onto a cake stand or cake platter and add a layer of frosting, smoothing with a spatula. Repeat with remaining layers (and sides of the cake, if desired with remaining frosting). Decorate with lemon slices and chill in the fridge for an hour or two before slicing.

Store cake covered in the fridge for up to 5 days.

Mini Lemon Cheesecakes

oz cream cheese, (room temperature)

eggs, (room temperature)

lemon

vanilla

butter, (melted)

tbsp butter, (melted)

Preheat oven to 350° and add cupcake liners to muffin pan, or with a non-stick cooking spray.

In a medium bowl, mix graham crackers, sugar and butter with a fork until combined.

Press graham cracker crust mixture into the bottom of the muffin pan.

Place muffin pan in oven for 5 minutes, remove and set aside.

For the Crust

In a large bowl, beat cream cheese on medium speed until creamy. Then, add in sugar and beat until smooth.

Add whisked eggs to cream cheese mixture and beat on low speed until combined.

Stir in lemon juice, lemon zest, and vanilla until blended.

Scoop cheesecake filling evenly into prepared muffin pan.

Bake at 350° for 16-18 minutes. Cheesecake will be done when the center is still a bit wobbly.

Remove from oven and let cool for 1 hour.

Remove cheesecakes from pan and place in a container and cover. Place container in the refrigerator and chill for 4 hours, or overnight.

For the Lemon Cheesecakes

In a small saucepan, whisk eggs, sugar, lemon juice, and lemon zest until well combined.

Add butter to pan, stirring constantly. Mixture will thicken and will be done when glaze sticks to the back of a spoon.

Remove from pan, pour into a small, heat-safe bowl, and let cool for 15 minutes.

Cover bowl and place in the refrigerator until cold, or overnight.

Add glaze to each mini cheesecake and enjoy.

Keep refrigerated.

For the Lemon Glaze

<em> These Vegan Lemon Bars are a refreshingly tart &amp; sweet dessert! A healthier take on the classic, they're made with only 9 healthy ingredients + Sugar-Free. </em>

Vegan Lemon Bars

Almonds

Rolled Oats

tbsp Ground Flax + 5 tbsp Filtered Water

tbsp Maple Syrup

Salt

Cashews, soaked for at least 4 hours*

Lemon Juice (about 3 lemons)

Lemon

tsp Vanilla Extract

¼ cup + 3 tbsp Maple Syrup

tbsp Arrowroot Powder

⅛ tsp Turmeric (Optional, for color only)

Vegan Powdered Sugar, for topping

Preheat the oven to 350F. Combine the Ground Flax, Water, and Maple Syrup together in a small bowl; whisk well, then set aside to let thicken for 5 minutes.

In the meantime, add the remaining crust ingredients to a high-speed blender and process over a low speed until finely ground. Add the thickened Flax “Egg”, then pulse until a thick dough forms.

Line a 9&#215;9” pan with Parchment Paper, then use your fingers to firmly and evenly press the Crust into the base of the pan. Bake in the oven for 10 minutes.

In the meantime, prepare the Lemon Bar filling by blending all ingredients in a high-speed blender until smooth and creamy. Use a spatula to evenly spread this mixture over the Base, then return the Lemon Bars to the oven and bake for 18-20 minutes. The edges of the bar will be slightly firm and pull away from the tin; the bars may look slightly runny in the center, but keep in mind that the mixture will thicken as it cools.

Let the bars cool completely in the baking tin, then use the parchment paper to cleanly remove them and transfer to a flat surface to slice into squares. Top with Powdered Sugar if desired, then serve and enjoy. Leftovers will keep at room temperature for up to 3 days, or in the fridge for up to one week.

Thanks for fabulous recipe. Are the almonds brown with skin on or blanched? Wonder which to use.... thanks again

Do you think it would make much of a difference to use quick oats rather than rolled oats?? What do you suggest? :)

Oh my these are TOO GOOD! We have a saying in our house “Caitlin never fails” because it’s true. These lemon bars hit the spot 😍 we added sliced limequat to the top for a sour kick and they were perfect. Thanks Caitlin!

It was great.  We added a bit more of lemon juice, and tiny bit more of maple syrup and half a package of stevia.  Excellent recipe,

My food processor is not very powerful, and I used corn starch instead of arrowroot powder, but the finished product is not bad. 😊

Love the page! It is just perfect for me, who is 1. new vegan, 2. can not stand to use complicated recipes, and 3. to be in a kitchen for more than 0.5 a day:) Thanks Caitlin!
I used Molasses instead of maple syrup, so they did not come out as sweet, and more brownish colour, but perfect anyways!

These vegan lemon bars are creamy, chewy and absolutely delicious - made dairy-free and refined-sugar free, they're easy to whip up for summer gatherings!

Easy Lemon Bars

almonds

walnuts

oats

coconut

maple syrup

sea salt

raw cashews

coconut cream* (the hardened portion at the top of full-fat coconut milk)

cornstarch

cane sugar

turmeric (optional, just

Powdered sugar (for topping)

Soak raw cashews in cold water overnight, or in boiling water for 1 hour (uncovered). Drain thoroughly.

Preheat the oven to 350°F and line an 8x8 inch baking dish with parchment paper.

In the bowl of a food processor (or blender), add the almonds, walnuts, oats, maple syrup, shredded coconut and sea salt, and blend until mixture is crumbly and sticky, about 2 minutes.

Transfer the mixture to the baking dish, and spread evenly. Use the back of a spoon or measuring cup to press down firmly until it’s evenly distributed and well-packed.

Bake in the preheated oven for 20 minutes, until the edges are golden brown. Remove from oven and cool slightly.

Wipe down the food processor. Then, transfer the drained cashews to the bowl of the food processor along with the coconut cream, corn starch, lemon juice, lemon zest, sugar, turmeric (optional) and sea salt.

Mix on high until well blended and smooth. Pour the filling over crust and spread evenly.

Bake for another 20 minutes, or until the edges look firm and the center appears slightly “jiggly.” Allow the baking dish to cool on the counter, then transfer to a refrigerator to cool (uncovered) overnight, or at least 4 hours.

Cut into 9 large slices or 16 smaller slices. Sprinkle powdered sugar on top (if desired).

This lemon cream pie is made from scratch and is so easy to make!

Lemon Cream Pie

Tbsp sugar

butter

sweetened condensed milk

½ tsp pure vanilla extract

Preheat oven to 350F

In medium-sized bowl, mix together graham cracker crumbs and sugar.

Stir in melted butter with fork, stirring until well-combined.

Press crumb mixture into bottom and up the sides of a 9.5" pie pan.

Bake empty pie shell 10 minutes then remove from oven and allow to cool. Do not turn off oven.

Crust

In large bowl whisk together condensed milk, egg yolks, and vanilla extract until well combined.

Stir in lemon juice and whisk until slightly thickened (about 2 minutes).

Pour into pie crust and bake on 350 F for 18-20 minutes.

Remove from oven and allow to cool completely before transferring to refrigerator.

Chill overnight or at least 8 hours.

Filling

Prepare whipped topping shortly before you are ready to serve.

Using an electric mixer, beat heavy cream, powdered sugar and vanilla on high speed until fluffy, stiff texture is reached (stiff peaks).

Layer over pie and garnish with lemon zest, if using.

Slice and serve.

Homemade Whipped Cream Topping

A cool and creamy no-bake dessert made with a graham cracker crust and layers of sweetened cream cheese, lemon pudding, and Cool Whip.

Lemon Lush

graham crackers (about 14 large graham crackers)

(8 oz) package cream cheese, softened

tub (16 oz) Cool Whip,

(3.4 oz) box instant lemon pudding

milk

In a medium bowl, mix to combine butter,...

In a medium bowl, mix to combine butter, graham cracker crumbs, and sugar. Press evenly into the bottom of a 9 x 13 dish. Chill in the refrigerator for 30 minutes.

Using a hand mixer, beat to combine cream...

Using a hand mixer, beat to combine cream cheese, powdered sugar, lemon juice, and 1/2 of the tub of Cool Whip. Spread evenly over crust.

In a large bowl, whisk to combine lemon...

In a large bowl, whisk to combine lemon pudding mix and milk until the pudding thickens (3- 5 minutes). Spread evenly over the cream cheese layer.

Top with remaining Cool Whip. Chill for at...

Top with remaining Cool Whip. Chill for at least 1 hour before serving.

Lemon cream cheese pudding dessert is a no-bake dream! Graham crackers, lemon pudding, cream cheese and whipped topping combine in this layered lemon dessert!

Lemon Cream Cheese Pudding Dessert

unsalted butter

cream cheese (well softened (see notes))

lemon pudding mix (2 boxes UNPREPARED)

milk (room temperature)

Cool Whip (non-fat)

Lemon (sliced,

Crush the graham crackers in a resealable bag with a rolling pin, or in a food processor, if not already crushed. Transfer to a medium mixing bowl and set aside.

In a small microwave safe dish, melt the butter. Pour over the graham cracker crumbs and combine thoroughly. Firmly press the crumbs into an ungreased 13x9-inch pan. Place in the refrigerator until needed.

Using a whisk, combine the pudding mix and the milk specified in this recipe only. DO NOT prepare the pudding according to the box instructions. Set aside.

In a stand mixer or with a hand-held blender, beat the cream cheese and lemon zest until creamy. Add the pudding to the cream cheese and beat on medium until creamy and well combined. Pour onto prepared crust and smooth into an even layer.

Add the whipped topping in an even layer and garnish with additional graham cracker crumbs and lemon slices. Refrigerate for at least 4 hours or until set.

https://embed.mediavine.com/videos/th74go8fmijjyzbamhxh

Lemon Cheesecake Pudding Dessert - perfect for holidays, potlucks, barbecues and more. No bake, one pan lemon cheesecake dessert.

Lemon Cheesecake Pudding Dessert

A hot pudding doused in cream is always welcome in cooler months, writes Julia Busuttil Nishimura.

Lemon delicious pudding

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Top 35 lemon dessert recipes from across the web

The most viewed lemon dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon Cheesecake

Gluten Free Lemon Cake

Mini Lemon Cheesecakes

Vegan Lemon Bars

Easy Lemon Bars

Lemon Cream Pie

Lemon Lush

Lemon Cream Cheese Pudding Dessert

Lemon delicious pudding

Keto Lemon Bars

Mini Lemon Hand Pies

Lemon Lush Dessert Shooters

Lemon Bars

Easy lemon meringue pie recipe

Lemon Curd

BEST Lemon Cobbler Recipe EVER!

Lemon Cream Pie

Easy Lemon Cheesecake (No Bake)

Lemon Ricotta Cake

Lemon curd tiramisu recipe

No-Bake Lemon Cheesecake

Vegan Lemon Olive Oil Cake

No-Bake Lemon Cream Pie

Lemon Puff Pastry

Coconut-Lemon Almond Cake Recipe

The BEST Easy Homemade Lemon Drizzl...

Easy Lemon Bars

Extreme Lemon Bundt Cake

Lemon Meltaways

Baby Lemon Impossible Pies

Soft and Tangy Lemon Ricotta Cookie...

Homemade Lemon Gelato Recipe

Light &amp; Delicious Lemon Cheesec...

Lemon Bisque

Slow Cooker Lemon Self Saucing Pudd...

The most viewed lemon dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Light & Delicious Lemon Cheesec...