Lemon Coconut Vegan Cheesecake – 6 ingredients (No sugar). Thick, creamy, rich and delicious with a refreshing lemony sweetness! Bite-size cashew cheesecake is made quickly in a blender or food processor, then chilled before eating! Press the dough into a tart or pie dish you've greased on the sides and lined with baking paper on the bottom.
Beautiful raw vegan lemon cheesecake is a tasty and healthy dessert. It's gluten-free and free of refined sugar. Easy Keto No Bake Cheesecake, Coconut And Passionfruit No-bake Cheesecake, No-bake Cheesecake With Almond Flour Crust DELICIOUS!! You can cook Lemon Coconut Vegan Cheesecake – 6 ingredients (No sugar) using 10 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Lemon Coconut Vegan Cheesecake – 6 ingredients (No sugar)
- You need of Crust.
- You need 3/4 cup of dessicated coconut .
- You need 1 of banana .
- It’s of Filling.
- It’s 2/3 cup of raw cashews (soaked overnight to soften).
- Prepare 1/3 cup of coconut cream.
- It’s 2 tbsp of coconut oil (melted).
- You need 1 of banana .
- Prepare of Juice of 1 lemon .
- You need of Optional : Tumeric powder for colour.
This recipe needs to be renamed…THE BEST Vegan Baked Lemon Cheesecake. Who says that Vegans can't enjoy cheesecake! I made it & intend to make it over & over again. I used honey in place of maple syrup and coconut sugar.
Lemon Coconut Vegan Cheesecake – 6 ingredients (No sugar) step by step
- Blend banana. Mix banana with dessicated coconut. Pressed filling into a pan. I used a loaf pan. Baked in 180degrees oven for 20-25 mins. Let cool completely..
- Blend cashews, banana, coconut cream, lemon juice till combined. Add in coconut oil and blend..
- Pour onto cooled crust. Freeze for 4 hours or more..
- To serve, take it out of the freezer for 15-20 mins to thaw. Enjoy!.
I'll be experimenting with other flavours, mango, strawberry, passionfruit or even chocolate. A NO BAKE LOW CARB CHEESECAKE. FOR ONE IS A TRUE-LIFE REALITY. Drain the cashews and tip into the cleaned out food processor. Add all the remaining topping ingredients, reserving a quarter of the lemon zest in damp kitchen paper.