Name: No-Bake Lemon Vegan Cheesecake with Citrus Topping
Prep time: 3 h 15 min
Total time: 3 h 15 min
Cuisine: Healthy
Ingredients: ⅓ cup shredded coconut; ⅓ cup almond flour; 2 tablespoons coconut butter; 2 tablespoons coconut oil; 1 tablespoon maple syrup; 2 cups cashews, soaked for at least four hours or preferably overnight; ¼ cup canned coconut milk, shaken; ¼ cup coconut oil, melted and cooled, use refined coconut oil if you want no coconut flavor; ⅓ cup pure maple syrup; ¼ cup fresh lemon juice; 1 tablespoon lemon zest; 1 tablespoon vanilla extract, or ½ teaspoon vanilla bean powder; Blood oranges, Cara Cara oranges, navel oranges, and tangerines

Description

This No-Bake Lemon Cheesecake is a cashew-based raw, vegan, and Paleo cheesecake adorned with slices of juicy citrus. It’s incredibly creamy, a little tangy, and lightly sweetened with maple syrup.

Ingredients

Scale

For the crust

⅓ cup shredded coconut
⅓ cup almond flour
2 tablespoons coconut butter
2 tablespoons coconut oil
1 tablespoon maple syrup

For the cheesecake

2 cups cashews, soaked for at least four hours or preferably overnight
¼ cup canned coconut milk, shaken
¼ cup coconut oil, melted and cooled, use refined coconut oil if you want no coconut flavor
⅓ cup pure maple syrup
¼ cup fresh lemon juice
1 tablespoon lemon zest
1 tablespoon vanilla extract, or ½ teaspoon vanilla bean powder

For the citrus layer

Blood oranges, Cara Cara oranges, navel oranges, and tangerines

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Instructions

Line a 6” or 7″ pan with strips of parchment paper for easy removal, and grease well with coconut oil. Set aside.
In a mixing bowl, stir together the shredded coconut, almond flour, melted coconut butter, melted coconut oil, and maple syrup. Press the dough evenly along the bottom of the prepared pan.
In a high-powered blender (I used my Vitamix, but most powerful blenders should do the job), combine all of the filling ingredients and blend for about 2-3 minutes, or until the mixture is silky smooth and creamy. You may need to add a bit more coconut milk or lemon juice to get it to blend smoothly if your blender isn’t super high-powered.
Once it’s smooth, taste the mixture and adjust the sweetness/tartness levels, if desired. Pour the filling into the prepared pan over the crust and smooth the top.
Place in the freezer to set for at least 3 hours or until completely firm before garnishing, slicing and serving. For the garnish, use a parish knife to peel the citrus fruits. Slice the citrus, and dry each side with a paper towel. Arrange on top of the cheesecake. I recommend doing this right before serving, so the citrus is freshest.
When serving, I recommend running your knife under hot water to warm it up before cutting the cheesecake with the still-hot (dried) knife. Serve frozen or let them thaw at room temperature for 10-15 minutes before serving. Store in the freezer for up to 2 weeks.