How To Make Vegan Lemon Cheesecake
Cheesecakes are always a heavenly treat! It’s soft, sweet, and easily melts in your mouth. Try our creative and tasty cheesecake recipes! You’ll surely want to a bite out of every cheesecake you end up making.
Serves:
Ingredients
- 2 cups cashews, soaked overnight
- 1 cup coconut cream
- 1/2 cup lemon juice
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- Zest of 1 lemon
- 1 cup almond flour
- 1/4 cup coconut sugar
- 2 tbsp melted vegan butter
Instructions
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Preheat the oven to 350°F (180°C).
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In a food processor, combine the almond flour, coconut sugar, and melted vegan butter. Press the mixture into the bottom of a 9-inch (23 cm) springform pan to create the crust.
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Bake the crust for 10 minutes, then remove from the oven and set aside to cool.
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Drain the soaked cashews and combine them in a blender with coconut cream, lemon juice, maple syrup, melted coconut oil, vanilla extract, and lemon zest. Blend until smooth and creamy.
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Pour the cashew mixture over the cooled crust in the springform pan. Smooth the top with a spatula.
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Bake the cheesecake for 30-35 minutes, or until the edges are set and the center is slightly jiggly.
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Remove from the oven and let it cool at room temperature for 1 hour, then transfer to the refrigerator to chill for at least 4 hours, or overnight.
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Once chilled, remove the sides of the springform pan and slice the cheesecake into servings.
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Serve chilled and enjoy!
Nutrition
- Calories : 450kcal
- Total Fat : 33g
- Saturated Fat : 19g
- Sodium : 10mg
- Total Carbohydrates : 35g
- Dietary Fiber : 4g
- Sugars : 17g
- Protein : 8g
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