Vegan lemon cheesecake

Vegan lemon cheesecake

  • Rating: 4 out of 5.12 ratings
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  • Preparation and cooking time
    • Prep:
    • plus soaking and chilling, no cook
  • Easy
  • Serves 12

An easy no-cook cheesecake that's dairy-free and gluten-free with just a little agave syrup to sweeten. A lusciously lemony vegan dessert that the family will love

  • Dairy-free
  • Egg-free
  • Gluten-free
  • Vegan
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal297
fat22g
saturates8g
carbs16g
sugars10g
fibre1g
protein7g
salt0.1g
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Ingredients

For the base

For the topping

Method

  • STEP 1

    Put the cashews in a large bowl, pour over boiling water and leave to soak for 1 hr. Meanwhile, blitz the ingredients for the base with a pinch of salt in a food processor. Grease a 23cm tart tin with coconut oil, then press the mix into the base and pop in the fridge to set (about 30 mins).

  • STEP 2

    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 to serve, then blitz until smooth. Spoon onto the base and put in the fridge to set completely (about 2 hrs). Just before serving, scatter over the reserved lemon zest.

Goes well with

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    Overall rating

    Rating: 4 out of 5.12 ratings
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