Lemon vegan cheesecake | School of Happiness Online | École du Bonheur

Lemon vegan cheesecake

Looking for a low-sugar, gluten and dairy- free sweet treat?

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Try this easy no-bake “cheesecake” is a perfect alternative when you want to avoid dairy and gluten and keep your sugar intake low.

This is one of my favourite deserts to make for family or friends. It is a dish you could make the night before or the morning of an event. It is always
a hit, and leftovers freeze well (if you have any left-overs!)

The recipe is inspired by a couple of different recipes that I have tweaked many times to reduce the sugar thereby making it a belly friendly desert
when dairy, gluten and refined sugars wreak havoc on your system.

Sometimes happiness is simply created by enjoying a yummy sweet treat especially in the company of people you love.

Enjoy, in joy.

Preparation

Crust:

1 1/2 cups raw almonds

1/4 cup unsweetened shredded coconut

1/2 cup pitted dates (soaked in hot water 15-20 mins to soften)

1 tablespoon virgin coconut oil, melted

1/8 tsp of sea salt

1-2 teaspoons (10 ml) water

Filling:

1 1/2 cups raw cashews (soaked overnight)

1 teaspoon lemon zest

1/2 cup freshly squeezed lemon juice

1/3 cup maple syrup

1/2 cup virgin coconut oil, melted

1/8 teaspoon sea salt

Crust:

I used a 91/5 inch pie dish (1.5 inch deep) lined with parchment paper making sure to go over the edges for easy removal later.

In a food processor, process the almonds until a coarse meal forms. Add the coconut, dates, oil, salt and water. Process till mixture comes together. It should stick together when pressed between your fingers.

Measure 1/2 cup of the crust mixture and set aside (for the topping). Put the remaining crust into the prepared dish. Spread it out evenly, press the mixture down firmly with your fingers until it is smooth and even.

Filling:

In a high speed blender, add cashews (drained), lemon zest, lemon juice, maple syrup, melted coconut oil, and salt. Blend on high until smooth and creamy, scrape the sides often. With a spatula, spoon the filling onto the crust and smooth it out evenly. Crumble the 1/2 cup of reserved crust mixture on top of the filling.
Cover the dish with foil or plastic wrap and place it on a flat surface in the freezer. Freeze until solid (4-6 hours or overnight). Remove from the freezer 15-30 minutes before serving.

 

Thank you to my friend Teri Gentes (whole self wellness) who always inspires me to eat plant based recipes more often and to one of my favourite cook books ‘Oh She Glows’ for the recipe inspiration.

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