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Easy Vegan Lemon Cheesecake (No-Bake)

A refreshing and creamy no-bake vegan cheesecake with a zesty lemon flavor.
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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
  • 1 cup cashews soaked
  • 1/4 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 and creamy.
Assemble the cheesecake
  1. Pour the filling over the crust in the springform pan and smooth the top.
  2. Refrigerate for at least 4 hours or until set.

NUTRITION INFORMATION:

Serving: 1 serving Calories: 250cal (13%) Carbohydrates: 30g (10%) Protein: 5g (10%) Fat: 15g (23%) Saturated Fat: 10g (63%) Polyunsaturated Fat: 2g Monounsaturated Fat: 3g Trans Fat: 0g Cholesterol: 0mg (0%) Sodium: 5mg (0%) Potassium: 200mg (6%) Fiber: 3g (13%) Sugar: 8g (16%) Vitamin A: 0IU (0%) Vitamin C: 10mg (12%) Calcium: 2mg (0%) Iron: 4mg (22%)
Keywords: cheesecake, lemon, no bake

Notes

For best results, soak cashews overnight.

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