![Lemon Coconut Vegan Cheesecake

Hello everybody, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, lemon coconut vegan cheesecake

  • 6 ingredients (no sugar). One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

For more flavor, we added orange zest, lemon juice for even more tanginess, and maple syrup for natural sweetness. Thick, creamy, rich and delicious with a refreshing lemony sweetness! Thick, creamy, rich and delicious with a refreshing lemony sweetness!

**Lemon Coconut Vegan Cheesecake

  • 6 ingredients (No sugar)** is one of the most popular of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Lemon Coconut Vegan Cheesecake
  • 6 ingredients (No sugar) is something that I’ve loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can have **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. Take Crust
  2. Make ready 3/4 cup dessicated coconut 🌴
  3. Make ready 1 banana 🍌
  4. Make ready Filling
  5. Take 2/3 cup raw cashews (soaked overnight to soften)
  6. Get 1/3 cup coconut cream
  7. Take 2 tbsp coconut oil (melted)
  8. Get 1 banana 🍌
  9. Make ready Juice of 1 lemon 🍋
  10. Get Optional : Tumeric powder for colour

Frozen cherries: Using frozen rather than fresh cherries allows you to make this cheesecake year round, even when we are not in cherry season. Lemon Juice- Reacts with the cream cheese and sugar to give the cheesecake a slight tang. You won't taste the lemon at all.. For a sugar free cheesecake, replace the sugar with a sugar free alternative, like erythritol.

Instructions 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!

Combine the softened cashews, coconut cream, sugar, coconut oil, lemon zest and juice in the food processor; Blend until smooth. For the crust, first blend the dry ingredients (desiccated coconut, cashews and salt) in your food processor until the form a light even crumb consistency. Next add in the wet ingredients (coconut oil, maple syrup and lemon juice) and blend again until the mixture sticks together to form a dough. The extra creamy texture comes from cashews, coconut oil, and coconut cream. Lime gives it the perfect balance of sweet and tart and there's a little crunch in the coconut crust.

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

  • 6 ingredients (no sugar) recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!