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Vegan No-Bake Lemon Cheesecake

Course Dessert
Cuisine American
Keyword Cheesecake, Raw vegan, vegan
Prep Time 30 minutes
Resting time 3 hours
Total Time 3 hours 30 minutes
Servings 8 pieces
Author Velvet and Vinegar

Ingredients

cheesecake crust

  • 300 g almonds or hazelnuts organic
  • 1 package vanillin sugar
  • 6 g lemon zest organic
  • 6 pitted medjool dates organic, approximately 85g dates
  • 1 tbsp lemon juice organic
  • 4 tsp coconut oil organic, melted
  • 1 tsp vanilla extract organic

cheesecake filling

  • 500 g silken tofu organic
  • 250 g firm tofu organic
  • 55 ml oat milk organic
  • 1 tbsp agave syrup organic
  • 1 package vanillin sugar
  • 1 lemon, the zest & juice organic
  • 2 tbsp lemon juice organic
  • 5 g ground turmeric organic

Instructions

  •   Put almonds into a food processor and pulse several times until they are coarsley ground.
  •   Add all the other crust ingredients and mix until you got a sticky mixture.
  •   Lay some parchment paper on your springform pan and baste it with coconut oil. Start pressing the sticky mixture onto the bottom forming a crust.
  •   Remove all the additional water in the firm tofu by pressing and tapping it softly with a kitchen towel.
  •   Put all the ingredients for the filling into a blender and mix until smooth. Pour the filling over your crust.
  •   Refrigerate cheesecake for at least 3 hours or until the filling is firm enough.