Vegan Baked Lemon Cheesecake
Or Uzi
over 1 year ago
This vegan baked lemon cheesecake is a delicious and healthy dessert option. Made with cashews and coconut cream, it's creamy and tangy with a crunchy crust.
Cooking Time
1 hour
Serving Size
8
Nutrition Per Serving
Cal
420
Protein
6g
Fat
35g
Sat Fat
22g
Carbs
25g
Chole
0mg
Fiber
2g
Sugar
17g
Sodium
150mg
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 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
Instructions
- Preheat the oven to 350°F.
- In a food processor, combine the soaked cashews, coconut cream, maple syrup, coconut oil, lemon juice, lemon zest, vanilla extract, and salt. Blend until smooth and creamy.
- In a separate bowl, mix together the almond flour, melted coconut oil, maple syrup, and salt to make the crust.
- Press the crust mixture into the bottom of a 9-inch springform pan.
- Pour the cheesecake mixture over the crust and smooth out the top.
- Bake for 45-50 minutes, or until the cheesecake is set and the edges are golden brown.
- Let the cheesecake cool to room temperature, then chill in the refrigerator for at least 2 hours before serving.
- Serve chilled and enjoy!
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