Sunny Lemon Cheesecake
Savor every sweet-tart taste of this creamy, dreamy, tangy, sweet raw vegan cheesecake flavored with fresh lemon, nestled between a date and nut-based crust and a decadent layer of lemony cashew cream. Look no further—this is the only raw vegan Sunny lemon Cheesecake recipe you will ever make again!
Equipment
- Blender
- Food processor
- Spatula
- Measuring cups
- Measuring spoons
- Serving Jars/Cups
Ingredients
- 5-7 Medjool Dates pitted
- 1/4 cup Dessicated Coconut
- 1/2 cup Almonds
- 1/4 tsp Cinnamon Powder
- 1 cup Cashews soaked
- 1/4 cup Soaking Date water
- 1/4 tsp Turmeric Powder
- 1/2 tbsp Lemon Juice
- 1 tsp Lemon zest
- Pinch of Salt
Instructions
- The Base Layer is made with Dates, desiccated coconut, almonds, and cinnamon powder.
- Blitz the dry ingredients for the base layer in a food processor until crumbly. Add the remaining ingredients and process until a dough-like consistency. If it doesn’t hold its shape, add an extra date or two.
- Add the crust to your cup, spread evenly, and press it down. Freeze until you prepare the next layer.
- The Cashew Cream is made with cashews, lemon juice, lemon zest, and soaking date water.
- All the ingredients are to be blended in a high-speed blender until completely smooth and creamy.
- Pour over the crust and freeze for 3-4 hours.
- When ready to serve, remove from the freezer.
- Serve with 10 minutes of thawing. Enjoy!