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lemon-cheesecake-recipe

Lemon Cheesecake

This vegan lemon cheesecake is creamy, zesty, and perfect for any occasion.
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Preparation Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Course: Dessert
Cuisine: Vegan
Servings: 8 servings
Calories: 350 kcal

Ingredients 

Crust

  • 1.5 cups graham cracker crumbs vegan
  • 0.25 cup coconut oil melted

Filling

  • 2 cups raw cashews soaked overnight
  • 1 cup coconut cream
  • 0.5 cup maple syrup
  • 0.5 cup lemon juice freshly squeezed
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract

Instructions 

  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, mix the graham cracker crumbs and melted coconut oil. Press the mixture into the bottom of a springform pan to form the crust.
  3. Bake the crust for 10 minutes, then let it cool.
  4. In a blender, combine the soaked cashews, coconut cream, maple syrup, lemon juice, lemon zest, and vanilla extract. Blend until smooth.
  5. Pour the filling over the cooled crust and smooth the top.
  6. Bake for 50 minutes, then let it cool to room temperature before refrigerating for at least 4 hours.
  7. Serve chilled and enjoy!

Nutritional Value

Calories: 350kcal | Carbohydrates: 30g | Protein: 6g | Fat: 22g | Saturated Fat: 15g | Sodium: 150mg | Potassium: 300mg | Fiber: 3g | Sugar: 15g | Vitamin C: 10mg | Calcium: 50mg | Iron: 2mg

Keywords

Lemon Cheesecake
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