Vegan Lemon Cheesecake
Servings Prep Time
8people 15minutes
Cook Time Passive Time
15minutes 3hours
Servings Prep Time
8people 15minutes
Cook Time Passive Time
15minutes 3hours
For the crust:
  • 116.ounce bag raw cashews
  • 1/2cup shredded coconutunsweetened
  • 1cup pitted datespacked tightly
  • 3-4tablespoons coocnut oilunrefined
For the filling
  • 25.4 ounce cans coconut creamdrained of water, if there is any
  • 28-ounce packages vegan cream cheeseI like Kite Hill, made from almond milk
  • 25.3 ounce packages plain vegan yogurtI like Forager, made from cashews
  • 2boxes sugar-free vanilla pudding mix
  • 2lemons squeezed & juicedzest scraped and reserved
  1. Pulse the nuts in a food processor until ground into a meal. Alternately add coconut oil and dates, a little at a time until they’re blended. Use all the coconut oil called for if crust is too crumbly.
  2. Scrape out crust material out of the processor and place in a glass rectangular baking dish. Press evenly with palms or a wide metal spatula. Note: the crust is perfectly suitable to eat raw, but I sometimes like to bake it to elicit the flavors of the nuts and coconut. If that’s your thing, bake in a 325 oven for 15 minutes on the middle rack. Nuts burn easily so keep a close eye! Remove from oven and cool completely before adding the filling.
  1. Place coconut cream, cream cheese, and yogurt in a large mixing bowl and beat with electric hand beater until smooth. Gradually add vanilla pudding packets until well blended. Add lemon juice and zest and beat until blended.
  2. If baking crust, wait until it cools before scraping filling over crust. If you’re leaving the crust raw, scrape filling on top of crust, spreading evenly with spatula. Cover with foil and refrigerate at least three hours or overnight.
Recipe Notes