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This is a vertical image looking at a no bake cheesecake from the side. The cheesecake is cut into and the image focuses on one slice pulled away from the rest of the cake. The slice has a nutty crust and creamy filling. The cheesecake is topped with dollops of whipped cream and wedges of lemon. The cheesecake sits on a white piece of parchment paper on a marble and wood circular cutting board on a white surface. Recipe
GF Gluten-Free DF Dairy-Free V Vegan VG Vegetarian EF Egg-Free NF Nut-Free

Sweet & Tangy Vegan Lemon Cheesecake

Vegan lemon cheesecake is sweet, tangy and so easy to prep in just 15 minutes! Set it overnight for a deliciously refreshing lemon dessert.

Recipe by:
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Prep: 15 minCook: 3 hoursTotal: 3+ hours
Servings: 16 slices 1x

Ingredients

Crust: 

  • 4 Medjool dates, pitted
  • 1 cup raw walnuts
  • 1/2 cup blanched almond flour
  • 2 tbsp melted refined coconut oil
  • 1 tsp ground cinnamon
  • pinch of salt

Cheesecake:

  • 2 cups raw cashews
  • 1/2 cup coconut milk
  • 2 tbsp melted refined coconut oil
  • 1/2 cup maple syrup, agave nectar or honey
  • 1/3 cup lemon juice
  • lemon zest from 2 lemons

Toppers:

  • coconut whipped cream
  • lemon wedges

Instructions

  1. Line a springform pan with parchment paper (8 or 9 inch pan works best!)
  2. In a food processor or high speed blender, add the dates, walnuts, almond flour, coconut oil, cinnamon, and salt. 
    This is an overhead horizontal image looking into a blender. The blender sits on a white surface with ingredients in it. The ingredients appear to be walnuts, almond flour, dates, coconut oil, and cinnamon.
  3. Pulse until a chunky, sandy mixture has formed! Some chunks will be visible, but it should mold into a ball when squeezed together.
    This is an overhead horizontal image looking into a blender. The blender sits on a white surface with a nutty crumble in it.
  4. Place the crust mixture into the springform pan and press it down to form a crust – either fingers or a measuring cup work well here! Press the crust about ⅓ of the way up the side of the pan as well, creating a little edge. Place the crust in the freezer.
    This is an overhead horizontal image of a circular pan with a nutty crumble crust at the bottom. A 1/4 cup dry measuring cup is in the center of the crust. It appears the right side of the crust has been pressed and flattened into the bottom and sides of the pan while the left side is still loose and crumbly. The pan sits on a white surface.
  5. To make the filling, soak the cashews in boiling water for 5-10 minutes, or until they appear lighter in color and larger in size.
    This is an overhead horizontal image of cashews soaking in water in a glass bowl. The bowl sits on a light grey surface.
  6. Drain the water from the cashews and add them to a food processor or high speed blender (don’t bother cleaning it from the crust!). Add the coconut milk, coconut oil, sweetener, lemon juice and zest to the blender.
    This is an overhead horizontal image looking into a blender. The blender sits on a white surface with ingredients in it. The ingredients appear to be cashews, milk, and lemon zest.
  7. Blend on high until smooth – up to 2 minutes. The mixture should be thick and silky.
    This is an overhead horizontal image looking into a blender. The blender sits on a white surface with a light creamy and fluffy mixture in it.
  8. Pour the filling over the crust and place back in the freezer for at least 3 hours, but overnight is best!
    This is an overhead horizontal image of a circular pan with a light colored creamy mixture in it. The pan sits on a light grey surface.
  9. To serve, top with coconut whipped cream if desired, and remove from the springform pan. The pan and parchment should make it very easy to remove! Allow to sit at room temperature for at least 15 minutes before slicing. 
    This is an overhead horizontal image of a no bake cheesecake on a piece of white parchment paper on a circular wood and marble cutting board. The cheesecake has dollops of whipped cream and lemon slices around the edge and two slices of lemon in the center. More lemon slices are next to the cheesecake to the top right, sitting on the cutting board. The cutting board sits on a white surface and a white plate is peaking into from from the bottom left corner.

Tips

Store the leftovers in the freezer!

Recipe Development + Food Photography by Jessica Reynolds-Corden
from Jessica Eats.

Nutrition Info:

  • Serving Size: 1 slice
  • Calories: 268
  • Sugar: 16.6g
  • Sodium: 43mg
  • Fat: 18.3g
  • Saturated Fat: 6.7g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 24.2g
  • Fiber: 2.1g
  • Protein: 5.2g
  • Cholesterol: 0mg
© The Toasted Pine Nut

Find it online: https://thetoastedpinenut.com/vegan-lemon-cheesecake/