Lemon Lavender Vegan Cheesecakes (Low-Glycemic)

A low-glycemic, raw, vegan dessert just in time for summer solstice.

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In anticipation for summer solstice I made these summery vegan cheesecakes which are low-glycemic, raw, vegan and gluten-free. Both lemons and lavender scream summer to me. Lemons are known for boosting our immune systems and improving digestion. They may also improve insulin and liver function. Lavender is commonly used in aromatherapy for its relaxation properties, however, the scientific evidence is limited. This herb can also be eaten and is a small source of calcium and iron.
Lemon Lavender Raw Vegan Cheesecake 1
  Maple syrup and dates are two of my favourite natural sweeteners when trying to make healthier desserts. They are both low on the glycemic index which means they help manage blood sugar levels better than other sweeteners (ex. sugar, honey). This is especially important for women with PCOS who are predisposed to developing metabolic syndrome.
Lemon Lavender Raw Vegan Cheesecake 7
Ingredients (makes 12):
Crust:
  • 1 cup nuts (I used a mix of walnuts, almonds and cashews)
  • 1 tbsp chia seeds
  • 1 cup dates
Filling:
  • 2 cups cashews, pre-soaked in water for 4 hrs
  • 1/2 cup lemon juice (I used 3 small organic lemons)
  • 1/4 cup pure maple syrup
  • 1/4 cup coconut oil, melted
  • 2 tspns dried culinary lavender
  • 1/2 tspn vanilla extract
Lemon Lavender Raw Vegan Cheesecake 11
How to:
  1. Use parchment paper to oil muffin pan with coconut oil (prevents sticking).
  2. Place long strips of parchment paper in each muffin mold for easier removal (I saw the Minimalist Baker do this and I think it is genius).
  3. Process dates, nuts and chia seeds together in a food processor until you get a rough, sticky mixture.
  4. Transfer spoonfuls of the mixture into the muffin pan and push down firmly and evenly. Set in freezer.
  5. Blend all filling ingredients together in a blender until smooth and creamy. You may need to add liquid to help out (ex. almond milk).
  6. Take muffin pan out of freezer and scoop filling on top of each crust, smoothing out to pop air bubbles. I used a 1/4 measuring cup to distribute the filling to each mold and then went back over with a spoon to even them out.
  7. Decorate if desired (I decorated half with lavender before freezing and the other half with lemons after freezing).
  8. Set in the freezer for at least 5 hours.
  9. Gently pull each cake out holding the wax paper. The wax paper will make indents which I smoothed out easily.
  10. Serve or store in freezer or fridge.

Lemon Lavener Raw Vegan Cheesecake 4

PCOS Powers:

  • low-glycemic = helps maintain blood sugar levels
  • lemon juice = contains vitamin C which boosts immune system, helps improve digestion, may improve insulin function, boosts liver function
  • tree nuts = no cholesterol, high in unsaturated fats which help reduce LDL cholesterol and triglyceride levels, help prevent cardiovascular disease
  • chia seeds = high in omega-3s which can help decrease high testosterone and improve egg quality
  • coconut oilanti-inflammatory, may positively impact thyroid function, may improve cholesterol profiles by increasing HDL cholesterol, its use is controversial in the scientific community due to high saturated fat content so I use in moderation

Raw Lemon Lavender Vegan Cheesecake 10

Happy Solstice! I would love to see how you recreate this vegan cheesecake! Please share your photos with me on Instagram: @phruitfuldish

Lemon Lavender Raw Vegan Cheesecake 6

Raw Lemon Lavender Vegan Cheesecake

This recipe was inspired by Em at This Rawsome Vegan Life.

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Lemon Lavender Cheesecake (raw, vegan)

 

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Author: Phruitful Dish

I'm Dylan, the creator of Phruitful Dish. I'm a holistic health content creator, fitness lover, vegan, feminist, and PCOS wellness consultant living in Vancouver, Canada on unceded Coast Salish territory. I obtained my PhD in obstetrics and gynaecology specializing in PCOS, nutrition and mental health.

112 thoughts on “Lemon Lavender Vegan Cheesecakes (Low-Glycemic)”

    1. Hi Cait! Thank you. Unfortunately I can’t take credit for the parchment paper idea… I saw it done by The Minimalist Baker first! But I can add that I tried one without (in case it didn’t matter) and ohh yess, they matter. Haha, squished cake everywhere 😛

    1. My food processor is my most prized kitchen possession (and probably my apartment neighbor’s nemesis as I seem to get to my baking/cooking at 10pm). Thank you for popping by!

  1. Oh those look divine!! I’ll bring the lavender lemonade, you bring the cakes and I’ll meet you underneath the full moon by the giant oak near the water! Happyest of Solstice to you!!! 🤗💜

  2. Oh my soul, these look soo good AND there’s not an ingredient in them that I can’t have. Bonus! Saving the recipe so that I can try them after we get moved in a week or so.

  3. Love love love both lemon and lavender flavors in a cake! Sounds amazing, and love that this recipe is vegan!

  4. Those seriously look absolutely delicious. Tempted to eat my screen then I had to calm myself down. But I agree, maple syrup is such a great sweetener!

  5. Oh these look so delightful and perfect for summer!! Lemon cheesecake is my favourite (and lavender is just wonderful, never tried it in cheesecake though!) I’ve yet to try any homemade vegan cheesecakes but I think you’ve inspired me. These look so decadent!!

  6. Love the combination of lemon and lavender! The idea of using cashews for a cheesecake-type filling is still new to me but these make it look great!

    1. Thank you for popping by! I promise the use of cashews is genius for a dessert. I purposely didn’t name them ‘cheese’cakes because there is absolutely no animal products in them! But the Internet likes to call these types of things vegan cheesecakes so for sharing and social media purposes that’s what the Internet will get. Haha, ho hum.

  7. I love lemon and lavender together. The bright citrus taste really cuts into that floral character from the lavender. These are really cute, and they look really tasty.

  8. Yaaaas! I wish we lived in the same city — you could have brought these over for my Summer Solstice Dinner Party and I could have kept your rosé topped up. 😉 I’m definitely going to give these a go this summer because I’m always looking for healthy vegan baking recipes and these sound right up my alley. Thanks for another gorgeous recipe, Dylan. Have a great weekend!

    1. What a spectacular party it would have been with me there! 😛 But really, thank you so much for your kind words, always. Please show me your creation when you do! xo

  9. Omg! These look yummy! Love your photos, I’ll have to try a few recipes! I have a recipe that is looks similar for pumpkin cheesecake bites!

  10. How pretty! I love both lavender and lemon flavors in summertime. That trick with the parchment is definitely genius. I can’t wait to try it!

  11. Amazing! Your recipes and photos makes me hungry..all the time. You are our MOST POPULAR/MOST CLICKED entry, thank you for sharing this over at Healthy Living Link Party. Can’t wait to see what you have to share this week 🙂 Hope to see you again!

  12. These are adorable! I love that they are vegan! I have some culinary dried lavendar waiting to be used, and this is a great idea. <3 Pinning!

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