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Easiest Way to Cook Delicious Lemon Coconut Vegan Cheesecake - 6 ingredients (No sugar)

Lemon Coconut Vegan Cheesecake - 6 ingredients (No sugar). Thick, creamy, rich and delicious with a refreshing lemony sweetness! Combine the softened cashews, coconut cream, sugar, coconut oil, lemon zest and juice in the food processor; Blend until smooth. Blend cashews, banana, coconut cream, lemon juice till combined.

Lemon Coconut Vegan Cheesecake - 6 ingredients (No sugar) Energy balls are a great healthy snack on the go but also perfect for dessert. A zesty lemon cheesecake studded with fresh raspberries on top of a coconut shortbread base. This gluten-free, vegan-friendly and no-bake recipe is easy to make and free from refined sugar. You can have Lemon Coconut Vegan Cheesecake - 6 ingredients (No sugar) using 10 ingredients and 4 steps. Here is how you achieve that.

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

  1. Prepare of Crust.
  2. It's 3/4 cup of dessicated coconut 🌴.
  3. It's 1 of banana 🍌.
  4. It's 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. Prepare 1 of banana 🍌.
  9. You need of Juice of 1 lemon 🍋.
  10. It's of Optional : Tumeric powder for colour.

Beautiful raw vegan lemon cheesecake is a tasty and healthy dessert. It's gluten-free and free of refined sugar. 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. Tips to make the best low carb strawberry cheesecake recipe: The base of the cheesecake is super easy to make.

Lemon Coconut Vegan Cheesecake - 6 ingredients (No sugar) step by step

  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 is made with coconut flour and requires no baking at all. The coconut flour base lends an interesting twist and bit of an exotic flavor to the recipe as coconut and strawberries go very well together. 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! This no-bake Paleo and vegan cheesecake is topped with a thick creamy lemon layer with a simple nut and date crust. Bite-size cashew cheesecake is made quickly in a blender or food processor, then chilled before eating!

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