![Lemon Coconut Vegan Cheesecake

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we’re going to prepare a special dish, lemon coconut vegan cheesecake

  • 6 ingredients (no sugar). It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Lemon Coconut Vegan Cheesecake

  • 6 ingredients (No sugar) is one of the most favored of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Lemon Coconut Vegan Cheesecake
  • 6 ingredients (No sugar) is something which I have loved my entire life. They’re nice and they look wonderful.

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 must 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. Make ready 3/4 cup dessicated coconut 🌴
  3. Make ready 1 banana 🍌
  4. Prepare Filling
  5. Get 2/3 cup raw cashews (soaked overnight to soften)
  6. Make ready 1/3 cup coconut cream
  7. Prepare 2 tbsp coconut oil (melted)
  8. Get 1 banana 🍌
  9. Make ready Juice of 1 lemon 🍋
  10. Take Optional : Tumeric powder for colour

This No-Bake Vegan and Gluten-Free Cheesecake is refined sugar-free, grain-free, raw and sneaks in a vegetable! I'm not sure cheesecake can get any healthier than this. 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.

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!

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. No weird ingredients, everything can be found in a supermarket. You'll love this perfectly healthy, vegan, paleo, and gluten-free dessert.

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

  • 6 ingredients (no sugar) recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!