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lemon-ricotta-cheesecake-recipe

Lemon Ricotta Cheesecake

This recipe is vegan.
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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 

Cheesecake Filling

  • 2 cups Vegan ricotta cheese
  • 1 cup Coconut cream
  • 1 cup Sugar
  • ¼ cup Lemon juice freshly squeezed
  • 2 tablespoon Cornstarch
  • 1 tablespoon Lemon zest
  • 1 teaspoon Vanilla extract

Crust

  • 1 ½ cups Graham cracker crumbs vegan
  • ¼ cup Coconut oil melted
  • 2 tablespoon Sugar

Instructions 

  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the graham cracker crumbs, melted coconut oil, and sugar. 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 vegan ricotta cheese, coconut cream, sugar, lemon juice, cornstarch, 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, or until the center is set. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours before serving.

Nutritional Value

Calories: 350kcal | Carbohydrates: 45g | Protein: 6g | Fat: 15g | Saturated Fat: 10g | Sodium: 150mg | Potassium: 200mg | Fiber: 2g | Sugar: 30g | Vitamin C: 10mg | Calcium: 100mg | Iron: 2mg

Keywords

Cheesecake, Lemon, Vegan
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