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Sunday, 8 May 2016

Vegan Lemon Cheesecake

Vegan, RAW, Gluten-free, Wheat-free, Natural Sugar



The weather has been unusually warm in the UK recently, and what better way to enjoy the glorious sun than with a nice slice of Lemon Cheesecake.
This Dessert is RAW & Vegan, and only contains natural sugars....yay!
The Base has a delicious nutty texture which honestly tastes so moorish, whilst the Lemon Cheesecake layer is creamy, zesty, smooth and mouthwatering making it the perfect GUILT-FREE dessert/snack! It can even be enjoyed for Breakfast.... but maybe leave out the side of Soya cream.
This Cheesecake is very easy & simple to make and only takes a few hours to set in the Freezer before serving! What could be better?!!
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Ingredients for the Base-
-7 Medjool Dates (de-seeded)
-60grams of unsweetened Desiccated Coconut
-150grams of Pecan Nuts
-1 Teaspoon of Chia Seed
-1 Teaspoon of Vanilla Essence
-1/4 Teaspoon of Salt

Ingredients for the Cheesecake layer-
-3 cups of Cashew Nuts
-3 Lemons Juice & Zest
-1 Teaspoon of Vanilla Essence
-80grams of Coconut Oil (Melted)
-1/3 cup of Maple Syrup
-Pinch of Salt
TIP- The Cashew Nuts need to be soaked overnight in water. Just make sure the water is covering the Nuts! 
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Step 1- Line a baking tray with grease proof paper. I decided to use a spring form baking tray, as they are great for easily releasing the cheesecake.

Step 2- De-seed the Medjool dates and place them into a Food Processor along with the Pecans, Desiccated Coconut, Chia Seeds, Salt & Vanilla.

Whizz up the Base mixture until ground (but not fully ground as its nice to have a textured/ nutty base)
Step 3- Firmly press the mixture into the lined baking tray and pop it into the Freezer whilst you make the yummy Cheesecake layer!
Step 4- Place the Coconut Oil into a sauce pan and lightly heat until melted.

Step 5- Drain the water from the Cashew Nuts and place the Nuts into the Food processor along with the Lemon Juice & Zest, Vanilla, melted Coconut Oil, Maple Syrup and Salt.

Step 6- Blend until silky & smooth.
There will be some texture due to the nuts but carry on blending until its a thick & creamy paste.
This will take around 5-10 minutes on high!
Step 7- Carefully pour the Cheesecake mixture onto the Base layer and even out with a spoon, then pop the tray back into the freezer to set.
This will take around 2-4 hours (it will be well worth the wait!)

Step 8- Once the Cheesecake has fully set, take it out of the freezer and place on to a chopping board and slice.

TIP- Hold a large knife in hot water or over a boiling kettle before slicing. Doing this will give you a clean cut!

Leave to stand at room temperature before serving!!!


I decorated the Lemon cheesecake with  handful of fresh Raspberries, slices of fresh Lemon, sprinkling of Desiccated Coconut and some edible Silver Leaf (for a special touch) 

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I hope you enjoy this Recipe!!!


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Holly Jade
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