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    Home / Recipes / Healthy Snacks & Desserts

    Lemon Vegan Cheesecake

    Mar 3, 2017 · Updated: Oct 15, 2023 by Dee Dine · Affliate links disclosure.

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    These lemon vegan cheesecake slices are creamy, tangy lemony, and delicately scented and flavored with lavender. With a cookie-like crust, these slices are made with 10 ingredients, no bake and dairy free.

    Lemon cheesecake slices” width=

    These lemon vegan cheesecake slices are creamy, tangy lemony, and delicately scented and flavored with lavender. With a cookie-like crust, these slices are made with 10 ingredients, no bake and dairy free.

    And they are powerfully nutritious, high in protein, fiber and all the essential nutrients coconuts provide.

    Yes, like traditional cheesecake, the calorie count is quite high. But unlike traditional cheesecake there are no bad for you ingredients. If you can’t nuts, this recipe is not for you. But otherwise, you are likely to feel an energy boost and brain-fog lift after indulging.

    That’s quite a claim for ‘cheesecake’ so let’s look at the ingredients.

    Ingredients You'll Need

    The crust:

    1. Nuts - I use crushed almonds or walnuts, or even buckwheat groats (soaked overnight), rolled oats or quinoa (steamed and cooled).

    2. Maple syrup. Or use date paste.

    3. Cinnamon

    4. Salt

    The filling:

    1. Cashews - Use unsalted, raw cashews, and soak them for four hours in just boiled water. Or overnight submerged in water in the refrigerator. Strain and rinse to use.

    2. Coconut Cream - Refrigerate a can of full fat coconut milk, and scoop out the solid portion, that is the cream to use in this recipe. You'll get about ½ cup per can.

    3. Lemon Juice, and Lemon zest - Bring in the lemon flavor

    4. Maple Syrup - The best sweetener, although other liquid sweeteners also work.

    5. Culinary lavender oil

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    How to Make

    1. Soak dates and cashews in just-boiled water for 20 minutes. Strain them, rinse them and pit the dates.

    2. In a food processor or a strong blender, process the crust ingredients and press it into a parchment-lined loaf pan.

    3. Blend up the filling mixture. Pour it onto the crust.

    4. Freeze covered in the freezer for at least 6 hours but overnight is better if you want clean slices.

    Why Lavender?

    Lavender is often paired with lemon. Both scents are delicate and support each with no clashing.

    Eating them together is also beneficial. You can guess that lemon contains vitamin C and is thus a big immune booster.

    Lavender also has its benefits. For one, even just smelling it’s scent is likely to calm you, reduce your anxiety and help you establish an up-beat, optimistic attitude.

    But eating the flower’s oils also provide traces of iron, antioxidants, and has a positive impact on supporting sleep.

    Of course the rest of the ingredients have awesome health benefits too, the coconuts provide fiber, the almond and cashew loads of protein, and all provide many essential nutrients.

    How to Store

    Store covered in the refrigerator for 3 days or freeze for 3 months.

    More Vegan Cheesecakes

    Black Cocoa Vegan Cheesecake

    Fig Vegan Cheesecake

    Pink Vegan Cheesecake

    If you tried this recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

    📖 Recipe

    Lavender Lemon Cashew Cream Slices {vegan}

    Lemon Vegan Cheesecake

    Created by Dee Dine
    Lemon vegan cheesecake recipe with a delicious creamy tangy flavor and a cookie-like crust, made with 10 ingredients, no bake and dairy free.
    5 from 2 votes
    Print Recipe Pin Recipe SaveSaved! Rate Recipe
    Prep Time 3 hours hrs
    Cook Time 6 hours hrs
    Total Time 9 hours hrs
    Course Dessert, Snack
    Cuisine American
    Servings 16
    Calories 157 kcal

    Ingredients
     
     

    Crust

    • 8 dates
    • 1 cup rolled oats
    • ½ cup walnuts
    • 2 tablespoon lemon juice
    • 1 tablespoon lemon zest

    Cashew Cream Filling

    • 2 cups cashews (unsalted, soaked 3 hours in just-boiled water, rinsed)
    • 1 cup coconut cream (refrigerate 2 cans of full fat coconut milk overnight, skim off the solid portion for this recipe)
    • ½ teaspoon vanilla extract
    • ¼ cup maple syrup
    • 3 tablespoon lemon juice
    • 1 tablespoon lemon zest
    • 1 drop lavender culinary oil
    • ¼ teaspoon salt
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    Instructions
     

    Prep

    • Soak cashews and dates in just boiled water at least 20 minutes (or in water, in separate containers, overnight refrigerated), and drain and rinse.
    • Refrigerate two full fat coconut milk cans overnight and skim off the solid coconut cream to use in this recipe the next day. Each can should provide about ½ cup of solid cream. Refrigerate the milk for smoothies.
    • Line an 8x4-inch loaf pan with parchment paper.

    Make the Crust

    • Add filling ingredients to a food processor or high powered blender. Process until blended well, press into a parchment-lined pan. Even the surface with a glass bottom rubbed with coconut oil to keep it from sticking.
      8 dates, 1 cup rolled oats, ½ cup walnuts, 2 tablespoon lemon juice, 1 tablespoon lemon zest

    Make Creamy Cashew Filling

    • Blend cashews and all filling ingredients until very smooth. Pour mixture over crust and freeze for 1 hour and refrigerate overnight.
      2 cups cashews, 1 cup coconut cream, ½ teaspoon vanilla extract, ¼ cup maple syrup, 3 tablespoon lemon juice, 1 tablespoon lemon zest, 1 drop lavender culinary oil, ¼ teaspoon salt
    • Lift the cake out of the pan by the parchment. Slice vertically, in 2-inch pieces, running a smooth sharp knife under hot water between every cut. The sides might need cutting too if you want perfectly square sides for presentation.
    • Refrigerate slices for 3 days with a piece of parchment covering the surface to keep it from drying out and cracking, or freeze for three months.

    Nutrition

    Calories: 157kcalCarbohydrates: 15gProtein: 4gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 3mgPotassium: 181mgFiber: 2gSugar: 6gVitamin A: 2IUVitamin C: 2mgCalcium: 20mgIron: 1mg
    Tried this recipe?Let us know how it was!

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      Banana Oatmeal Cookies with Chocolate Chips (3 Ingredients)
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      Snickerdoodle Ice Cream Bars (dairy free, no churn)
    • dairy free pistachio ice cream with dubai toppings.
      Healthy Pistachio Ice Cream (no churn, dairy free)
    • chocolate cookie granola in a jar.
      Double Chocolate Cookie Granola (Purely Elizabeth copycat)

    Comments

    1. almu says

      March 20, 2018 at 4:43 pm

      super delicious recipe! Lucky me! and everyone enjoyed it!

      Reply
      • Debbie says

        March 20, 2018 at 9:35 pm

        Thank you so much for reporting! I am happy everyone loved the recipe! Dee xx

        Reply
    5 from 2 votes (2 ratings without comment)

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    Recipe Rating




    dee dine

    My name is Dee Dine and I’m a two-time cookbook author and certified nutritionist. Here you’ll find clean healthy recipes made with few ingredients, dairy free, & gluten free. About Dee →

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