![Lemon Coconut Vegan Cheesecake

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, lemon coconut vegan cheesecake

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

Lemon Coconut Vegan Cheesecake

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

Transfer your "soft cheese" into a bowl (discard water) and add all the ingredients besides coconut cream. Here is how you achieve it. Thick, creamy, rich and delicious with a refreshing lemony sweetness!

To get started with this particular recipe, we have to 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 it.
The ingredients needed to make Lemon Coconut Vegan Cheesecake
  • 6 ingredients (No sugar):
  1. Make ready Crust
  2. Make ready 3/4 cup dessicated coconut 🌴
  3. Take 1 banana 🍌
  4. Make ready Filling
  5. Prepare 2/3 cup raw cashews (soaked overnight to soften)
  6. Prepare 1/3 cup coconut cream
  7. Prepare 2 tbsp coconut oil (melted)
  8. Make ready 1 banana 🍌
  9. Take Juice of 1 lemon 🍋
  10. Get Optional : Tumeric powder for colour

I'm not sure cheesecake can get any healthier than this. This cheesecake is mega creamy, perfectly sweet and beyond rich! The Best Vegan Lemon Cheesecake Recipes on Yummly 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!

They have a very neutral flavour, allowing the cherries to shine. Frozen cherries: Using frozen rather than fresh cherries allows you to make this cheesecake year round, even when we are not in cherry season. It saves you from having to do a whole load of cherry. 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 this up for this exceptional food lemon coconut vegan cheesecake

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