Vegan Lemon Cheesecake
Vegan Lemon Cheesecake.
Servings Prep Time
8-10slices 20minutes
Cook Time Passive Time
1 hour 2hours, refrigerated
Servings Prep Time
8-10slices 20minutes
Cook Time Passive Time
1 hour 2hours, refrigerated
Ingredients
Crust
Cheesecake Filling
Instructions
  1. First, soak your cashews. If making this recipe for tomorrow, go ahead and soak them over night by letting them sit in a bowl of water. Make sure you use enough as the cashews will soak up quite a bit. If you need the cashews ready in a pinch, put them in a bowl and cover them with boiling water for an hour to soften them up.
  2. Preheat the oven to 350 degrees Fahrenheit.
  3. In a food processor or blender combine all of the crust ingredients except for the coconut oil. Blend or process until it is broken down into a meal like texture. Once it is crumbly like a crust, add the coconut oil and pulse until just incorporated. Take a 9″ spring form cheesecake pan and press the crust into the bottom and up the sides. Put it into the oven to bake for 15 minutes or until done.
  4. While the crust is baking, go ahead and get started on the filling. Combine all of the filling ingredients into the blender except for the arrow root starch. Taste the filling. If it needs to be sweeter, add more maple syrup. I caution you to be careful when adding more liquid items to the recipe however because it will adjust the cook time.
  5. Once the flavor is right, add the arrow root starch. This is the thickener so blend that well into the mix. This will start to activate once it is heated and helps the cheesecake firm up and become set.
  6. When the filling is to your liking and the arrow root starch has been added, go ahead and pour the filling into the crust. Only pour the filling as high as your crust goes up the sides of the pan. That is what helps hold the filling in.
  7. Top the cheesecake with lemon zest.
  8. Put the cheesecake on a sheet pan and put it into the oven. Set the time for an hour. You will know the cheesecake is done when the it is mostly set and only the center is slightly jiggly.
  9. Remove the cheesecake from the oven and let it cool. Once cool, transfer it to the refrigerator to chill and firm up even more. Slice and serve with coconut whipped cream or blueberry compote. Enjoy.