Lemon Cheesecake

This is probably the best vegan Cheesecake I ever made! Refined-sugar-free and high in protein – you want to make this cake all summer!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Mix all ingredients except plant milk for the dough together until you get a crumbly dough and set 1/3 aside for the crumble topping. Add 50ml almond milk to the rest of the batter and mix well. Add the batter to a small baking dish lined with parchment paper.

Step 2

Add filling on top and then finish with the crumble topping.

Step 3

Bake at 175 degrees celsius for 30min.

Step 4

Let it cool in the oven for another 30min, then let it come to room temperature and chill in the fridge for a few hours but better overnight!