baking gluten free recipe recipe vegan recipe

Vegan No-Bake Lemon Cheesecake

Oct 17, 2023

Prep time: 15 mins + chilling time
Serves: 12

Ingredients:

For the base

30g coconut oil, plus extra for greasing
100g blanched almonds
100g soft pitted dates

For the cheesecake mixture

300g cashew nuts
2½ tbsp agave syrup
50g coconut oil
150ml almond milk
Zest and juice of 2 lemons

Method:

Step 1: Place your cashews in a large bowl, then pour over boiling water and leave to soak for 1 hour. Meanwhile, blitz the ingredients for the base with a pinch of salt in a food processor.

Step 2: Grease a 23cm tart tin with your coconut oil, then press the mixture into the base and before placing it in the fridge to set (this should take around 30 minutes).

Step 3: Drain the cashews and pour into the clean food processor. Add all the remaining ingredients for your cheesecake mixture, keeping about a quarter of the lemon zest serve.

Step 4: Blitz the mixture until smooth, before spooning in onto the base and placing in the fridge to set completely (this should take around 2 hours). Sprinkle over the remaining lemon zest and serve!

Recipe inspired by BBC Good Food

More from: baking gluten free recipe recipe vegan recipe

Back to Recipes

Vegan No-Bake Lemon Cheesecake

Ingredients:

Method:

Leave a comment

Explore more

Share this

Featured product

Get in touch