![Lemon Coconut Vegan Cheesecake

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, lemon coconut vegan cheesecake

  • 6 ingredients (no sugar). It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Thick, creamy, rich and delicious with a refreshing lemony sweetness! Blend cashews, banana, coconut cream, lemon juice till combined. Add in coconut oil and blend.

Lemon Coconut Vegan Cheesecake

  • 6 ingredients (No sugar) is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They are fine and they look wonderful. Lemon Coconut Vegan Cheesecake
  • 6 ingredients (No sugar) is something which I have loved my entire life.

To get started with this recipe, we have to prepare a few components. You can cook lemon coconut vegan cheesecake

  • 6 ingredients (no sugar) using 10 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Lemon Coconut Vegan Cheesecake
  • 6 ingredients (No sugar):
  1. Make ready Crust
  2. Take 3/4 cup dessicated coconut 🌴
  3. Make ready 1 banana 🍌
  4. Take Filling
  5. Make ready 2/3 cup raw cashews (soaked overnight to soften)
  6. Take 1/3 cup coconut cream
  7. Take 2 tbsp coconut oil (melted)
  8. Prepare 1 banana 🍌
  9. Make ready Juice of 1 lemon 🍋
  10. Prepare Optional : Tumeric powder for colour

Energy balls are a great healthy snack on the go but also perfect for dessert. Process to soften the cream cheese, stopping to scrape the sides of the processor bowl a few times. Once the cream cheese is soft and creamy, add the Greek yogurt, maple syrup, lemon juice, and lemon zest. Combine the softened cashews, coconut cream, sugar, coconut oil, lemon zest and juice in the food processor; Blend until smooth.

Steps to make Lemon Coconut Vegan Cheesecake
  • 6 ingredients (No sugar):
  1. Blend banana. Mix banana with dessicated coconut. Pressed filling into a pan. I used a loaf pan. Baked in 180degrees oven for 20-25 mins. Let cool completely.
  2. Blend cashews, banana, coconut cream, lemon juice till combined. Add in coconut oil and blend.
  3. Pour onto cooled crust. Freeze for 4 hours or more.
  4. To serve, take it out of the freezer for 15-20 mins to thaw. Enjoy!

Press the dough into a tart or pie dish you've greased on the sides and lined with baking paper on the bottom. Baker's Tips: If you feel adventurous, you could add teaspoon of ground ginger to the mix - ginger and lemon are flavour buddies. I've gotten so many requests in the past few months to come up with a keto cheesecake recipe, and this one is so deliciously smooth and creamy, no one would ever believe it could possibly be low carb! Creamy, decadent vegan cheesecake made with a date-walnut crust and cashew-coconut-yogurt filling for the ultimate tangy-sweet treat. See more ideas about Desserts, Vegan desserts, Vegan sweets.

So that’s going to wrap this up with this special food lemon coconut vegan cheesecake

  • 6 ingredients (no sugar) recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!