Vegan lemon and raspberry cheesecake


Total time: 4hr
Preparation Time: 60m

Servings
For 12 piece


Author

Lara - Vanillacrunnch


Nutritional Information

Contains 333 Kcal, 4g Protein, 18g Carbohydrates, 25g Fat


Ingredients

  • Base
  • 150 g coconut flakes
  • 20 g almonds
  • 80 g dates, pitted
  • 1 tbsp coconut oil, room temperature
  • 1 organic lemon, use grated zest
  • 1 pinch salt
  • Raspberry layer
  • 130 g raspberries
  • 50 g agave syrup
  • 40 g cocoa butter or white chocolate
  • Lemon layer
  • 125 g cashew nuts
  • 50 g coconut oil, melted
  • 1 tin coconut milk (400 ml)
  • 1 tsp vanilla paste
  • 2 lemons, use only the juice
  • 40 g agave syrup
  • 1 pinch salt
  • 50 g raspberries

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Instructions

  • Base

    Blitz all the ingredients in a food processor or blender. Line the base of a medium-sized springform pan with baking paper and spread the mixture over the top, press down with your fingers. Place the base in the freezer until it is needed again.
  • Raspberry layer

    Puree the raspberries and agave syrup. Melt the cocoa butter and chocolate in a bain-marie, add and puree everything once more. Spread the raspberry layer on top of the cake base. Place the cheesecake in the freezer.
  • Lemon layer

    Soak the cashew nuts in water overnight. Place the tin of coconut milk in the fridge over night. Puree the "hard" part of the coconut milk (approx. 140 g) using a food processor or blender. Add the drained cashew nuts along with the coconut oil, agave syrup, lemon juice, vanilla and salt, puree until smooth. Spread the mixture on top of the raspberry layer, place the tin in the freezer for at least 3 hrs. Decorate with raspberries before serving.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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