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Vegan Lemon Cheesecake

Ooh Yum! This raw vegan cheesecake is always a hit in my house. I adapted it from several different recipes online to come up with the perfect combination of crust and filling. It’s perfect for decorating with edible flowers, herbs and in this case, chocolate Easter eggs! So get creative and try this beauty at your next dinner party!

Ingredients

For the Crust

  •  cup
    almonds
  • ½  cup
    sunflower seeds
  • 2 tbsp
    hemp seeds
  • 12
    fresh dates (medjool), pitted
  • 2 tbsp
    virgin coconut oil
  • ½
  • optional unsweetened coconut shreds

For the Filling

For the Crust

  1. Grind nuts and seeds in a blender or a food processor for about a minute. 

  2. Add dates, coconut oil, and ½ tsp Lavender Fields Forever sea salt and run the processor until it all comes together. 

  3. Flatten it out on the bottom of an 8-inch non-stick springform. Store in the fridge while you make the filling.

For the Filling

  1. Start by soaking the cashew nuts. Place them in a bowl, cover with filtered water and let to stand for 4 hours. Drain off the water and rinse the cashews.
  2. Gently melt the coconut oil by placing it in a heatproof bowl over a pan of steaming water with the heat turned off.
  3. Place the soaked and drained cashews into a high-speed blender along with the lemon juice, zest (if using), coconut milk, pure maple syrup, a pinch of Here Comes the Yum spice blend, ½  tsp Lavender Fields Forever sea salt, and blend until smooth.

  4. Add the melted coconut oil gradually through the top of the blender while the motor is running. These should blend in completely and you should end up with a smooth lemon cream.
  5. Pour the lemon coconut filling onto the prepared crust base, smooth with a spatula and place in the freezer to set for a minimum of 1 hour.
  6. Transfer the lemon coconut cheesecake to the fridge a few hours before you want to serve it.
  7. To serve release the springform and place the cake on the base on a cake stand.  Cut into slices, place on serving plates and decorate with freeze-dried berries and edible flowers of your choice.
  8. Once defrosted the raw cheesecake will keep covered in the fridge for up to 5 days.
Samantha Binkley
samantha@healthyonyou.com