Quick and Easy Low Glycemic, Gluten and Dairy Free Lemon Cheese Cake with Chocolate Sauce

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Sometimes when you're in a hurry, you may be tempted to reach for something quick and easy and not so good for your body.

I  made this easy recipe after dinner on the fly on Mother's Day.  My husband had made me a delicious meal and I coyly asked, “What's for dessert? ”  Flustered, he stammered, “It took me a long time to make dinner, and I didnt have time to make dessert.”

So I went into the kitchen and used the cashew/macadamia nut cheese he'd made for the lasagana, and added coocnut butter, lemon, lemon oil, almond extract and erythritol (Zero).  I would have done half stevia, half zero, but he doesn't like stevia.  I put everything into a spring form pan and set it in the freezer for an hour or so.  Had I wanted to spend more time, I could have made a crust.  But we didn't need it.  The result was a delicious guilt free dessert that didn't spike anyone's blood sugar!

 Lemon “Cheese” Cake:

doctorritamarie-7a1ca821-3884-4758-9260-f4578a4a7528-v21/2 cup raw cashews
1/2 cup raw macadamia nuts
½ cup water
¼ cup coconut butter
Juice of 3 lemons
3 drops lemon oil
2 tablespoons erythritol (zero) , lakanto,  or xylitol
¼ teaspoon almond extract (optional)
Pinch salt
Blend and place in spring form pan or a glass container

Chocolate Sauce:

1 cup macadamias nuts
2 tablespoons cacao powder
1 tablespoon Maca (optional)
1 teaspoon erythritol (zero), lakanto, or xylitol
3 drops chocolate stevia
Run through BlendTec nut butter attachment (or food processor) until creamy.
Set cheesecake in refrigerator or freezer  for a couple of hours to set.

Top with chocolate sauce and enjoy!

The results were clean plates all around, including my husband's!

Have a delicious week,


Comment below: Share your quick and easy raw dessert stories and recipes!



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