Lemon-Tumeric Cheesecake

If life gives you a lemon 🍋, make a cake out of it 🍋💛 I love everything with lemons – lemon cake. Lemon macarons. Lemon cream….. just everything with lemons. Sweets can also be healthy & what could be nicer if you are allowed to nibble a little more than usual? 🍋🎂 I have tried a No-Bake Lemon-Tumeric-Cheese-Tart & look forward to nibbling a piece of it every evening 😍🙈 – healthy. gluten-free, delicious, high protein & low carb!

The base is crispy and not too sweet and a great alternative to a flour base. And much healthier too. The filling with low-fat curd cheese and cream cheese tastes super delicious, is very light and also healthy. 🍋 I will definitely make this tart again!

Low Carb Lemon-Tumeric Cheesecake

Dish Dessert
Prep Time 10 minutes
Cook Time 15 minutes
Chilling time 2 hours
Total Time 20 minutes
Author Gloria Corazon Sommer


Tart Crust

  • 170 gr. Almonds
  • 30 gr. Pecan Nuts
  • 50 gr. Gluten-free Wholemeal Oatmeal Flour (Make on your own with a food processor)
  • 11 pcs Dates
  • 30 gr. Agave Nectar
  • 2 Tbsp. Wholemeal Quinoa Pops
  • 1 Pinch Salt
  • 40 gr. Coconut Oil melted

Tart Filling

  • 200 gr. Low-fat Curd
  • 100 gr. Cream Cheese
  • 1 Tsp. Lemon Zest
  • 1 Tsp. Lime Zest
  • 100 ml Lemon Juice
  • 1 Tbsp. Tumeric Powder
  • 3 Leaves Gelatine
  • 80 gr. Agave Nectar
  • 1 Pinch Salt


Tart Crust

  1. For the tart crust put the nuts, dates, wholemeal oatmeal flour, coconut oil, Agave Nectar, salt into a food processor and mix everything together until a moist dough is formed. If it is still too dry, you can add very little water.

  2. Finally add the quinoa pops and mix again briefly.

  3. Put the bottom into a tart mould and press it down nicely.

  4. You can briefly bake the base at 150 degrees circulating air for 10 minutes or put it directly in the fridge.

Tart Filling

  1. For the filling, first soak the gelatine leaves in cold water.

  2. Now mix the low-fat curd cheese, cream cheese, grated lemon and lime peel, lemon juice, turmeric, agave nectar and salt until you have a creamy consistency.

  3. Heat 3 tbsp of the mixture in a frying pan and carefully add the gelatine leaves. Stir until the gelatine is completely dissolved.

  4. Add the gelatine mixture to the rest of the filling and mix well.

  5. Place the filling briefly on the tart base and cool for 2-3 hours.

  6. Decorate with lime slices, quinoa pops and white chocolate and the delicious tart is ready to serve.

I hope you enjoyed the recipe & I look forward to your comments on my low carb, gluten-free lemon-tumeric raw cake and let me know how your version of this recipe has become!

♡ Gloria Corazon Sommer

P.S. made my recipe? Mark your post with @corazonfood or #corazonfood on Instagram!



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