Sweet & Tangy Vegan Lemon Cheesecake

Updated at: Thu, 21 Nov 2024 10:05:40 GMT

Step 1

Line a springform pan with parchment paper (8 or 9 inch pan works best!)

Step 2

In a food processor or high speed blender, add the dates, walnuts, almond flour, coconut oil, cinnamon, and salt.

Step 3

Pulse until a chunky, sandy mixture has formed! Some chunks will be visible, but it should mold into a ball when squeezed together.

Step 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.

Step 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.

Step 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.

Step 7

Blend on high until smooth – up to 2 minutes. The mixture should be thick and silky.

Step 8

Pour the filling over the crust and place back in the freezer for at least 3 hours, but overnight is best!

Step 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.

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