Vegan Lemon Cheesecake (raw, dairy free)

You are going to love this vegan lemon cheesecake! This no bake, raw cheesecake is made without tofu and instead uses cashews to give it the most decadent, creamy texture. This dessert tastes amazing and has the most delicious, refreshing flavour.

Table of Contents

• Why you will love this recipe:
• Ingredients and substitutions:
• How to make (step-by-step):
• Tips and variations:
• How to store:
• Frequently asked questions:
• Other recipes you will love:
• Recipe

Why you will love this recipe:

• This no bake vegan lemon cheesecake has the most incredible flavour! it is slightly sweet with hints of lemon and is so refreshing.
• It's easy to make with pantry staple ingredients like cashews, lemons and maple syrup. It's also made without tofu.
• Besides being vegan this lemon cheesecake is also gluten-free, dairy-free, healthy, refined sugar free, and paleo.
• It stores really well and makes great leftovers.
• This plant based dessert is decadent enough to serve to guests, but easy enough to make anytime.

Ingredients and substitutions:

• Cashews - cashews are used instead of cream cheese or tofu to make this vegan cheesecake so rich and creamy. I recommend using raw cashews, not roasted cashews for this recipe.
• Coconut butter - coconut butter blends perfectly with the raw cashews to help create the decadent cream cheese like texture while keeping this cheesecake recipe dairy free. You can use coconut butter, coconut manna or coconut cream concentrate.
• Coconut oil - this helps the cake become firm and give it the perfect texture when it's frozen.
• Shredded coconut - to help form the crust of this homemade cheesecake.
• Vanilla extract - to help enhance all the flavours of this cheesecake.
• Lemons - fresh lemons are used for both the lemon juice and lemon zest to give this lemon cheesecake the most refreshing lemon flavour.
• Maple syrup - maple syrup is used to naturally sweeten this cheesecake recipe while keeping it refined sugar free. If you aren't vegan you could also use honey.
• Sea salt - to help contrast the sweetness of this cake.

How to make (step-by-step):

To make the lemon layer:

Step one:

In your food processor combine all the lemon layer ingredients, except for the shredded coconut, and blend until smooth.

Step two:

Transfer the ingredients to a large bowl and stir in the shredded coconut.

Step three:

Then transfer the mix to a round springform cake pan and spread evenly, pressing down so that it's all even.

Step four:

Now place the cake pan in the freezer while you move on to the vanilla layer.

To make the vanilla layer:

Step one:

Clean out your food processor between the layers and place all the vanilla layer ingredients into it.

Step two:

Blend all the ingredients until they are smooth.

Step three:

Transfer the ingredients to the cake pan and spread evenly over the lemon layer.

Step four:

Place the cake pan back in the freezer for about 2 hours.

Step five:

Remove from the freezer and cut into desired sized pieces. Then enjoy!

Tips and variations:

• Instead of making a cake, this dessert can also be made into squares. Simply use a 9" x 9" square pan instead of the round cake pan.
• If you aren't vegan you can use honey instead of maple syrup to sweeten this cake.
• Be sure to clean your food processor between layers.

How to store:

Store this cheesecake in the freezer for up to 2 weeks. Once it has been cut up you can store it for longer in the freezer in an airtight container for up to 3 months.

Frequently asked questions:

Other recipes you will love:

• Lemon macaroons
• Lemon cranberry bars
• Easy vegan blueberry cheesecake
• Vegan protein cookies

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