Lemon and Coconut No Bake Vegan Cheesecake – This recipe is one that we have been wanting to create for a long time. There are so many raw vegan cheesecake recipes out there, but most of the require freezing. We have had many frozen cheesecakes but we are just not patient enough to allow them to thaw.
They are still delicious recipes and we do recommend trying them, but this is an option for you if you just want to grab and eat! It has a balance of zesty lemon and rich coconut. It isn’t too heavy and isn’t too sweet, which works really well.
In the recipe we have recommended a couple of products which work best for this cheesecake recipe. It is likely that you already have them at home, but if you don’t it is just a recommendation. For example: the spring tin. When we put together this recipe we used an alternative cheesecake tin and it made it difficult to remove. The spring tin works a lot better and makes it easier to remove successfully!
Additionally, you must be patient in allowing it to set, Hannah removed the cheesecake too soon and we had a spillage. We managed to put it back together again but we lost some of the mixture in the process. Consequently, in your creations you will have a thicker cheesecake layer than us and that is great! We just had to use the spillage for an alternative recipe so there was no waste.
We are Nutritionists but we aren’t chefs! This means that, like many of us, we have disasters in the kitchen too. But that is the fun part of creating recipes! Learning and getting better each time.
So, let’s get into the recipe! Enjoy Everyone.
- 200g Pitted Dates
- 200g Cashews
- 1 tbsp desiccated coconut
- 1 tbsp Coconut Oil
- Zest of 1 Lemon
- 200g Soaked Cashews
- 200g Vegan Cream Cheese
- 75g Coconut Oil
- 75g Maple Syrup
- Juice of 1/2 Lemon
- 1 tbsp Vanilla Extract
- Zest of 1/2 - 1 lemon
- Firstly, soak your cheesecake layer cashews in boiling water for 10 minutes and set aside
- Whilst these are soaking, into a food processor add your cashews and blitz to a crumb texture
- Next, add in all the other base layer ingredients and blend for approx. 3 minutes.
- Once blended remove base layer mix and press into a cheesecake tin (a spring form type works best!) to make a firm base.
- Set aside in the fridge whilst you make your cheesecake layer.
- Drain your soaked cashews and add them to the food processor with all the other cheesecake layer ingredients.
- Blend this for approx. 8-10 minutes until it is smooth and creamy.
- Now place this layer on top of your base layer (remove from fridge) and leave to set in the fridge. This time varies depending on the coldness of your fridge. We set ours overnight.
Weigh your dates once they are pitted!
We use Violife cream cheese but any plain vegan cream cheese will work just fine!
Be patient. It will set properly so don't rush the chilling time or you might end up with a runny cheesecake!
We like this on it's own but you could serve with fresh berries for a nice sharp flavour combination.
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