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Vegan No-Bake Lemon Cheesecake
Course
Dessert
Cuisine
American
Keyword
Cheesecake, Raw vegan, vegan
Prep Time
30
minutes
minutes
Resting time
3
hours
hours
Total Time
3
hours
hours
30
minutes
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.