Recipe: Tasty Lemon Coconut Vegan Cheesecake - 6 ingredients (No sugar)

Lemon Coconut Vegan Cheesecake - 6 ingredients (No sugar). These No Bake Vegan Cheesecake Bars are best eaten straight out of the freezer or fridge. If you eat them frozen, they are like an ice cream bar and if you Spring has sprung with these delicious Vegan Cheesecake Bars. That's right, this Lemon No Bake Vegan Cheesecake recipe is made with real.

Fine regular granulated white sugar: Do not sub this with another sweetener or coconut sugar, it will not taste like a lemon cake then or have the. This dessert is plant-based, gluten-free, easy to make, low-carb, and furthermore refined sugar-free. Tofu is used to great effect in vegan cheesecakes, but here Aldo mixes it with coconut cream to make a light no-bake cheesecake. You can have Lemon Coconut Vegan Cheesecake - 6 ingredients (No sugar) using 10 ingredients and 4 steps. Here is how you achieve it.

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

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

Stir until the agar-agar has dissolved. In a food processor, combine the tofu, cream cheese, coconut cream, a splash of vanilla essence, sugar and lemon zest. A lusciously lemony vegan dessert that the family will love. An easy no-cook cheesecake that's dairy-free and gluten-free with just a little agave syrup to sweeten.

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!.

Meanwhile, blitz the ingredients for the base with a pinch of salt in a food processor. A delightfully creamy vegan coconut lime cheesecake. This recipe is free from gluten & grains, refined sugars, and added oils, and can easily be made raw. The flavors are on the light and mellow side here. You get a lot of the lime from the filling, and a good dose of the coconut through the cake base.

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