It’s been quite a few years since I have made my grandma (bubba Para’s ) lemon cheesecake. In fact it would be over  15 years ago since my grandma passed away. I recall the last time I made that no bake lemon cheesecake or as we called it, the refrigerator cheesecake.

My grandma was not well and she asked if I would make it to take to my auntie Kathy’s as she couldn’t do it anymore. So I very proudly made it. At my aunts home my bubba Para smiled and said it was just like she made it and she was so happy, which in turn made me really happy and honoured that she would entrust me with her recipe.

Bubba Para’s lemon cheesecake was made with cream cheese and sweetened condensed milk, on a buttery biscuit base. It had lashings of whipped cream on top and passionfruit and/or strawberries. Sometimes there would be tinned crushed pineapple which was drained of its juices and sprinkled over the top.

These days I can’t eat dairy so I thought that in honour of my beautiful grandma, I would re create her recipe so that I could continue to make it for those that I love, oh and myself (I’m crying and laughing at the same time). 

As far as cheesecakes go, you either love them or you don’t! But even if you don’t love them, try this no bake lemon cheesecake and I’m sure you will be pleasantly surprised.  It’s not heavy or rich. In fact it’s creamy and light and will not leave you feeling like you have a belly ache. So here I am starting a love affair with cheesecakes all over again….. one cheesecake flavour at a time. 

This lovely no bake lemon cheesecake has a date and nut base. It’s filling is made using the Bio Brand of feta (vegan, dairy and soy free) readily available in supermarkets. And yes I have used sweetened condensed coconut milk. I have added gelatine to this recipe and haven’t yet tried it with agar agar (I promise to do it soon). Most importantly I just wanted to share it with you as I’ve had a few requests for the recipe. 

It’s been a busy few months for me and my family and as much as I have wanted to add more recipes on my website I needed to put my family first. Family needs to always come first in our lives because they can be here today and gone tomorrow. And I never want to feel guilty for putting things ahead of those precious in my life.

So thank you for standing by me  and being supportive of my decision. I will be endeavouring to post more recipes as time and health allows. But for now, enjoy making this beautiful dessert and share it with those near and dear to your heart. Love Christine

No Bake Lemon Passion Cheesecake


6 Medjool Dates, pitted
1 cup Raw (natural) Almonds
Pinch Vanilla Powder
1-2 tablespoons Coconut Oil, melted


2 x 200 gram blocks Bio Cheese FETA, room temperature     
1 x 320 gram can  Sweet Condensed Coconut Milk
1 cup Plain Coconut Yogurt
1/3 cup freshly squeezed Lemon,Juice
1/3 cup water
1 tablespoon Gelatine Powder


Natural Coconut Yogurt 
2-3 Passionfruit
fresh Strawberries, cut in half



Lightly grease and baking paper line the base and sides  of an 8″ or 20 cm round springform pan.

Heat a frying pan over high heat. Add the almonds and shake or stir until they become fragrant and start to brown a little. Remove frying pan off stove and put almonds into a bowl to cool down. (leaving them in the frying pan will continue the cooking process and they can burn).

In a food processor combine dates, almonds and vanilla bean powder and process till crumbly. Add coconut oil and process for a few seconds. To test if it is ready, grab some out and squash your hand to make a fist. If it clumps then its ready to go into the springform tin.


Put the mixture into the base of the springform tin and using the back of a tablespoon spread the mixture and press down firmly making sure the base is fairly even.  Put the tin into the refrigerator until the filling is made.


Put water (cool ) into a small bowl and sprinkle over the gelatine, leave for2-3 minutes to bloom. Either put in microwave for a few seconds or in a saucepan on the stove until it has liquefies.

Into a blender add cheese, milk, yogurt and lemon juice and blend until smooth. Add gelatine mixture and blend until thoroughly combined.

Pour the filling mixture over the base and smooth the top. Return the tin to the refrigerator and chill until firm to the touch, approximately 3-4 hours or until ready to eat. 


When cheesecake is set and you are ready to decorate, remove the cake from the tin and put onto a flat plate.

Dollop yogurt on top of cheesecake to cover the top. Swirl it so as to look pretty using the back of a tablespoon. 

Spoon on the passionfruit and decorate with strawberries. Cut into slices.

Makes 9-12 serves