Vegan Baked Lemon Cheesecake

About this recipe

Indulge in this refreshing vegan baked lemon cheesecake, crafted for both flavor and health. Made with creamy cashews and rich coconut cream, it offers a perfect balance of tangy lemon and a nutty crust. A perfect dessert for any occasion.

Ingredients

• 1 cup raw cashews, soaked overnight
• 1 cup coconut cream
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 cup almond flour
• 1/4 cup coconut oil, melted
• 2 tbsp maple syrup
• 1/4 tsp salt

Directions

1. 1

   Preheat the oven to 350°F (175°C).

2. 2

   Combine soaked cashews, coconut cream, maple syrup, coconut oil, lemon juice, lemon zest, vanilla, and salt in a blender. Blend until smooth.

3. 3

   Mix almond flour, melted coconut oil, maple syrup, and salt in a bowl to create the crust.

4. 4

   Press crust mixture firmly into the bottom of a 9-inch springform pan.

5. 5

   Pour cheesecake mixture over crust, smoothing the top with a spatula.

6. 6

   Bake in preheated oven for 45-50 minutes until edges are golden.

7. 7

   Allow to cool to room temperature, then refrigerate for at least 2 hours before serving.

8. 8

   Slice, serve chilled, and enjoy!