Vegan Lemon Cheesecake | Vegan Recipes
This vegan cheesecake filling has the texture of a baked cheesecake without any baking involved! It’s easy to make!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at veganuary.com.
Cooking tools:
- Food processor
- Blender
- Kitchen scale
- Springform pan
- Saucepan
- Microplane
- Citrus press
- Rolling pin
- Zip-top bag
- Mixing bowl
- Whisk
- Spatula
- Spoon
- Measuring spoon
- Measuring cup
- Stove
- Refrigerator
- Airtight container
- Kitchen timer
- Cutting board
- Paring knife
Ingredients
- 1 bag Rhythm 108 lemon and ginger tea biscuits (135 g) (or similar)
- 1 tbsp melted coconut oil
- 260 g plain cashew nuts
- 5 tbsp maple syrup
- 50 g melted coconut oil
- zest of 2 lemons
- 130 ml lemon juice
- 80 g condensed coconut milk (see recipe below if you want to make your own)
- 1 can coconut milk
- 2 tbsp organic cane sugar
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