Lemon Coconut Vegan Cheesecake - 6 ingredients (No sugar). Thick, creamy, rich and delicious with a refreshing lemony sweetness! Creamy, decadent vegan cheesecake made with a date-walnut crust and cashew-coconut-yogurt filling for the ultimate tangy-sweet treat. Blend cashews, banana, coconut cream, lemon juice till combined.

See great recipes for Ricotta and Blackberry cooked cheesecake too! Beautiful raw vegan lemon cheesecake is a tasty and healthy dessert. It's gluten-free and free of refined sugar. You can have Lemon Coconut Vegan Cheesecake - 6 ingredients (No sugar) using 10 ingredients and 4 steps. Here is how you cook that.

Ingredients of Lemon Coconut Vegan Cheesecake - 6 ingredients (No sugar)

1. Prepare of Crust.
2. Prepare 3/4 cup of dessicated coconut 🌴.
3. You need 1 of banana 🍌.
4. Prepare of Filling.
5. You need 2/3 cup of raw cashews (soaked overnight to soften).
6. Prepare 1/3 cup of coconut cream.
7. You need 2 tbsp of coconut oil (melted).
8. You need 1 of banana 🍌.
9. It's of Juice of 1 lemon 🍋.
10. Prepare of Optional : Tumeric powder for colour.

Vegan cheesecakes are usually really easy to make, and because of their make-ahead-nature they are perfect for dinner desserts and brunches, they don't need any preparation at the time of serving. I've gotten so many requests in the past few months to come up with a keto cheesecake recipe, and this one is so deliciously smooth and creamy, no one would ever believe it could possibly be low carb! Use a prepared crust, cookie crust or graham cracker crust; or follow the optional crust recipe below. In a small bowl, beat cream cheese and sugar until light and fluffy.

Lemon Coconut Vegan Cheesecake - 6 ingredients (No sugar) instructions

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!.

Beat in the eggs, lemon juice and zest just until combined. Combine the sour cream, sugar and vanilla; spread over filling. By replacing this carb-heavy option with almond flour or coconut, your crust becomes nutrient dense and Keto. Many low carb cheesecake recipes have a no bake crust which can become somewhat soggy. For this lemon cheesecake I have opted for a baked crust because I wanted the result to be crispy and light.