Vegan Lemon and Berry Cheesecake

This vegan lemon cheesecake is a no bake Summer delight and gluten free.

Course Cakes, Dessert

Cuisine American, Australian

Keyword dairy free cheesecake, Lemon berry cheesecake, vegan cheesecake

Prep Time 30

Chill time 2

Servings

Calories 456kcal

Equipment

springform cake tin with removable base
High Speed Food Processor

Ingredients

BASE INGREDIENTS

½ cup desiccated coconut
1 cup walnuts chopped
12 medjool dates
pinch of salt

LEMON LAYER

2 cups raw cashews 230 gm soaked for 4 hours or overnight
1 cup coconut cream
4 tbs coconut oil soft
½ cup maple syrup 120 ml
zest of 1 lemon
juice of 1 lemon
pinch of salt

BERRY LAYER

1 cup frozen red berries
2 tbs chia seeds
2 tbs lemon juice
2 tbs maple syrup

Instructions

Place all the crust ingredients into a food processor and blitz until a sticky like paste form.
Transfer the crust into a springform cake tin and press evenly to form the bottom layer. Pop into the freezer while you make the other layers.
Drain the cashews and pat dry with a kitchen towel. Place all the lemon layer ingredients in a food processor and puree until smooth. Spread over the crust and return to the freezer.
Prepare the last berry layer by popping all the ingredients into the food processor and puree until smooth. Spread over the top of the cheesecake only when the lemon layer has set completely.
Garnish with additional berries if you like and return to the freezer until set.
To serve remove the cheesecake from the freezer about 20 minutes before serving.

Notes

NOTE:

Keep your vegan cheesecake in an airtight container in the freezer. When you’re ready to indulge, let it chill out on the kitchen counter for 20 minutes—just enough time for it to thaw and transform into a creamy, dreamy delight!

Nutrition