VEGAN NO-BAKE LEMON CHEESECAKE WITH LEMON CURD TOPPING

I prepared this vegan no-bake lemon cheesecake for our anniversary. While preparing it, the lemony aroma in my kitchen is delightful. It is one of my absolute favorite desserts. My taste buds celebrate in anticipation even before the cheesecake is chilled in the freezer! Once you make it, you'll wonder why you hadn't done so sooner. It is guaranteed to impress and delight the taste buds of your family and guests. This dessert is perfect for birthday parties, bridal showers, anniversaries, or any special occasion or holiday throughout the year. Also, see my vegan no-bake blueberry cheesecake.

INGREDIENTS:

Crust: 

• 1/2 Cup Raw Almonds (soaked 4 hours) 

• 1/4 Cup Raw Pecans (soaked 4 hours)

• About 6 Merjool Pitted Dates 

• 2 Tablespoons of Melted Coconut Oil

• A Pinch of Sea Salt

Filling:

• 2 Cups Raw Cashews (soaked 4 hours)

• 1 Cup Coconut Cream

• 1/3 Cup Melted Coconut Oil

• 1/2 Cup Organic Agave Syrup or Pure Maple Syrup

• 1 Medium Lemon--Juiced (about 3 tablespoons of lemon juice) 

• 3 Medium Lemons--to equal 1 Cup (zest lemons before juicing)

• 3 Teaspoons of Pure Lemon Extract

• 1/4 Teaspoon of Sea Salt

• A Smidgen of Ground Turmeric (optional for color)

Vegan No-Bake Lemon Cheesecake with Vegan Lemon Curd Topping

Required Tools:

Food processor, blender, 6-inch springform cheesecake pan, parchment paper, and cooking spray.

Instructions:

1. Soak the almonds, pecans, and almonds (with boiling water--in separate containers) for 4 hours. Then, use a strainer and drain them well. Make sure the cashews remain separate; set aside.

2. Prepare the springform pan. For easy removal, line the pan with parchment paper (cut to fit bottom and sides). Or place a piece of parchment paper on the bottom (cut to fit) and spray the sides lightly with cooking spray.

3. Prepare the crust. Add all the crust ingredients to a food processor and blend to form a dough.

4. Carefully remove the dough from the food processor. Press the dough (crust) into the pan (make sure it is even). Place the pan in the freezer until it is firm.

5. Prepare the filling. 

6. Wash and carefully peel 3 medium lemons. You can zest the lemons before peeling them. Cut and remove the seeds and the white outer skin (albedo). The outer skin will give your dessert a bitter taste. You will need 1 Cup of lemons.

7. Add all the filling ingredients (EXCEPT the 1 cup of lemons and turmeric) to a blender and blend until smooth and creamy.

8. Remove the crust from the freezer. Pour 1/2 of the cashew cream filling over the crust in the pan; then return it to the freezer for 30 minutes.

9. Add the 1 cup of lemons and turmeric (optional) to the remaining cashew cream filling. Blend until smooth.

10. Remove the pan from the freezer and pour the remaining lemon and cashew cream filling on top of the other filling in the pan. Tap the pan lightly on the counter to make sure it's even. Return the pan to the freezer again.

11. While the cheesecake is in the freezer, prepare the lemon curd topping. Click here to see how to prepare the Vegan Lemon Curd.

12. Allow the lemon curd to cool in a refrigerator for 1 hour before spreading it on top of the cheesecake. Remove the cheesecake from the freezer. Remove it from the springform pan and place it on a freezer safe plate. Stir the lemon curd and spread some of the curd on top of the cheesecake. Garnish the cheesecake. I used lemon slices, blackberries, and a mint leaf. Place the cheesecake in an airtight container and place it in a freezer.

Storage:

The cheesecake in an airtight freezer-safe container for up to 2 months. When you’re ready to slice it, it should thawed in a refrigerator. 

Always consult your healthcare providers and/or nutritionist concerning diet changes, proper nutrition, lifestyle changes, weight loss and/or exercise programs! Many blessings on your life's journey! OLG