Vegan Lemon Cheezecake Recipe

Name: Vegan Lemon Cheezecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Biscuit Base; 1 cup dehydrated almond flour; 1 cup raw oat flour made from soaked oat groats; 1/2 cup cashew flour; 1 tablespoon vanilla essence; 1 lemon zest; 1/4 cup maple syrup or raw honey; Fluffy Lemony Topping; 2 lemons (Juiced); 1 cup melted coconut butter; 1/4 cup maple syrup; 1 young coconut (flesh of Thai coconut); 1 cup coconut flour (raw); 1 pinch salt

Servings: persons

Biscuit Base
1 cup dehydrated almond flour
1 cup raw oat flour made from soaked oat groats
1/2 cup cashew flour
1 tablespoon vanilla essence
1 lemon zest
1/4 cup maple syrup or raw honey
Fluffy Lemony Topping
2 lemons (Juiced)
1 cup melted coconut butter
1/4 cup maple syrup
1 young coconut (flesh of Thai coconut)
1 cup coconut flour (raw)
1 pinch salt

1
First line a 9 inch cake tin with non pvc plastic wrap. Then make the base. In a food processor blend all the dry ingredients first, and then add the maple syrup. The mix should look like a crumble. Transfer the mix into the tin and press it down gently until firmly compacted. Transfer to the freezer to set.
2
To make the topping, put the young coconut meat, the maple syrup, coconut oil and the lemon juice into a vitamix blender or highspeed blender of your choice, add a pinch of salt and the vanilla essence. Pour it into a bowl and then add the coconut flour and mix in well with a wooden spoon, the mix should resemble a light and fluffy cakey texture. Take the base out of the freezer and add the topping and smooth it over. Transfer to freezer or fridge until set. Once it is set cut it into slices and store in an airtight container. It should last up to a week if stored in a fridge.

1138

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Biscuit Base, 1 cup dehydrated almond flour, 1 cup raw oat flour made from soaked oat groats, 1/2 cup cashew flour, and more.

Yes, Vegan Lemon Cheezecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vegan Lemon Cheezecake

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