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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. 
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Prep Time 15 minutes
Freezing Time 4 hours
Course Dessert
Servings 8 Slices

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 8x8 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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