Lemon and berry vegan cheesecake
Calories: 297 per serve
Prep: 30 minutes
Chill: 2 hours
For the crust:
- 1/2 cup (40g) desiccated coconut
- 1 cup (100g) walnuts, chopped
- 12 Medjool dates
- pinch salt
For the lemon layer
- 2 cups (230g cashews, soaked for 4 hours or overnight
- 1 cup (240ml coconut cream
- 4 tbsp coconut oil, soft
- 1/2 cup (120ml) maple syrup
- zest of 1 lemon
- juice of 1 lemon
- pinch of salt
For the berry layer
- 1 cup (150g) frozen red berries
- 2 tbsp chia seeds
- 2 tbsp lemon juice
- 2 tbsp maple syrup
- Place all the crust ingredients into a food processor and blitz until sticky paste forms.
- Transfer the crust into a cake tin and press evenly to form the bottom layer.
- Place the tin in the freezer while you make the other layers.
- Drain the cashews and pat dry with a kitchen towel.
- Place all the lemon layer ingredients in a food processor and puree until smooth.
- Spread over the crust and return into the freezer.
- Prepare the last berry layer.
- Place all the ingredients in the food processor and puree until smooth.
- Spread over the top of the cheesecake only when the lemon layer has set completely.
- Garnish with additional berries (optional)
- Return to the freezer and freeze until set.
Remove the cheesecake from the freezer for about 20 minutes before serving.
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