Raw Vegan Lemon Cheesecake
July 26, 2023
Raw Vegan Lemon Cheesecake
My Raw Vegan Lemon Cheesecake is SO GOOD, you will not miss the dairy. The filling is perfectly creamy & the pop of lemon makes this dessert (or breakfast?) perfect for summer.
Ingredients
For the Crust:
- 3 cups Raw Walnuts or 50:50 raw walnuts & raw almonds
- 1 1/2 cups Medjool Dates pitted
- 1 tsp Cinnamon
- 1/4 tsp Sea Salt
For the Filling:
- 3 cups Raw Cashews soaked overnight and rinsed
- 3/4 cup Fresh Lemon Juice
- 1 1/2 tbsp Lemon Zest plus more for garnish
- 1/4 cup Coconut Sugar
- 1 13.5 oz can Full-Fat Coconut Milk
- 2 tbsp Coconut Oil
- 3 tsp Vanilla Extract
- 1/2 tsp Almond Extract
- 1/2 tsp Sea Salt
For the Topping:
- Fresh or Candied Lemon Slices
- Coconut Whipped Cream
- Raw Agave
Instructions
- In a food processor or blender, combine the crust ingredients until a loose dough forms.
- Press the crust evenly into a lined 8×8 dish. Chill the crust in the fridge for 10 minutes.
- Blend the filling ingredients, until smooth and creamy.
- Spread the cashew cheesecake filling over the crust and freeze for at least four hours.
- Top with thinly-sliced fresh or candied lemon, coconut whipped cream, lemon zest & agave. Enjoy!
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