![Lemon Coconut Vegan Cheesecake

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, lemon coconut vegan cheesecake

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

These No Bake Vegan Cheesecake Bars are best eaten straight out of the freezer or fridge. If you eat them frozen, they are like an ice cream bar and if you Spring has sprung with these delicious Vegan Cheesecake Bars. That's right, this Lemon No Bake Vegan Cheesecake recipe is made with real.

Lemon Coconut Vegan Cheesecake

  • 6 ingredients (No sugar) is one of the most well liked of recent trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. Lemon Coconut Vegan Cheesecake
  • 6 ingredients (No sugar) is something that I have loved my entire life.

To get started with this recipe, we have to first prepare a few components. 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. Prepare Crust
  2. Take 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. Take 1/3 cup coconut cream
  7. Prepare 2 tbsp coconut oil (melted)
  8. Prepare 1 banana 🍌
  9. Prepare Juice of 1 lemon 🍋
  10. Take Optional : Tumeric powder for colour

This recipe is free from gluten & grains, refined sugars, and added oils, and can easily be made raw. The flavors are on the light and mellow side here. You get a lot of the lime from the filling, and a good dose of the coconut through the cake base. For more flavor, we added orange zest, lemon juice for even more tanginess, and maple syrup for natural sweetness.

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!

Creamy, decadent vegan cheesecake made with a date-walnut crust and cashew-coconut-yogurt filling for. A lusciously lemony vegan dessert that the family will love. An easy no-cook cheesecake that's dairy-free and gluten-free with just a little agave syrup to sweeten. Meanwhile, blitz the ingredients for the base with a pinch of salt in a food processor. Tofu is used to great effect in vegan cheesecakes, but here Aldo mixes it with coconut cream to make a light no-bake cheesecake.

So that is going to wrap this up with this special food lemon coconut vegan cheesecake

  • 6 ingredients (no sugar) recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!