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–+ servings

Easy Vegan Lemon Cheesecake (No-Bake)

A delicious and simple no-bake vegan lemon cheesecake that is perfect for any occasion.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dessert
Cuisine: vegan
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Crust
  • 1 cup almond flour
  • 2 tablespoons coconut oil melted
  • 2 tablespoons maple syrup
Filling
  • 2 cups cashews soaked
  • 1/2 cup coconut cream
  • 1/4 cup lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 cup maple syrup

Method
 

Prepare the crust
  1. In a mixing bowl, combine almond flour, melted coconut oil, and maple syrup. Mix until well combined.
  2. Press the mixture into the bottom of a springform pan to form the crust.
Make the filling
  1. In a blender, combine soaked cashews, coconut cream, lemon juice, vanilla extract, and maple syrup. Blend until smooth.
  2. Pour the filling over the crust in the springform pan.
Chill
  1. Refrigerate the cheesecake for at least 4 hours or until set.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 20gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 5mgPotassium: 200mgFiber: 3gSugar: 8gVitamin C: 5mgCalcium: 2mgIron: 4mg

Notes

For best results, soak cashews overnight.

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