Discover the tangy and refreshing flavors of our Zesty Vegan Lemon Cheesecake, a perfect dessert for those who love a vibrant citrus kick. The combination of a crunchy coconut crust and a creamy lemon filling, topped with a luscious lemon curd, makes this cheesecake an absolute delight. Share this recipe with your friends and bookmark our site for more delightful vegan dessert creations!
Ingredients
For the Crust:
- 100 g (1 ¼ cups) shredded coconut or toasted coconut flakes
- 100 g (¾ cup) cashews
- ½ teaspoon sea salt
- 7 Medjool dates, pitted
For the Filling:
- 200 g (1 ½ cups) cashews, soaked
- 240 g (8.5 oz) vegan cream cheese
- 100 g (⅓ cup) plain soy or coconut yogurt
- 60 g (⅕ cup) pure maple syrup
- 50 g (¼ cup) coconut oil, solid
- 60 ml (¼ cup) lemon juice
- 2 tablespoons lemon zest
For the Topping:
- 1 batch vegan lemon curd
Instructions
- Prepare the Crust: Blitz coconut flakes, cashews, and salt in a food processor until crumbly. Add dates and blend into a dough. Press into an 8″ square pan lined with parchment paper and set aside.
- Make the Filling: Blend soaked cashews, vegan cream cheese, yogurt, maple syrup, coconut oil, lemon juice, and zest until creamy. Pour over the crust and tap to remove air bubbles. Freeze for 4 hours.
- Add Lemon Curd Topping: Prepare vegan lemon curd and let it cool slightly. Pour over the set cheesecake and smooth with a spatula. If the curd is runny, freeze the cheesecake for another 30 minutes to set.
Indulge in this Zesty Vegan Lemon Cheesecake and don’t forget to share this refreshing dessert. For more vegan dessert ideas, bookmark our site and explore a variety of recipes!
