Vegan lemon cheesecake
This is a delicious, healthy, and filling recipe of vegan lemon cheesecake that you and your family, guests will love! It is gluten-free, sugar-free, and completely vegan! Can't be more perfect than that!
Ingredients
For the crust
- 1 3/4 cups rolled oats
- 10 dates juicy
- 2 tbsp tapioca flour (or rice, all-purpose, chickpea flour)
- 5-6 tbsp coconut oil
- 3/4 tsp baking powder
- 1/4 tsp salt
For the filling
- 400/14 g/oz firm tofu
- 6 tbsp maple syrup (or another sweetener)
- 4 tbsp coconut oil
- zest of 1 lemon
- juice of 1 lemon
- 1/5 tsp salt
- 1 tsp vanilla extract/paste
Instructions
- In a food processor/blender, add the oats, dates, tapioca flour, coconut oil, baking powder, and salt. Blend for a couple of minutes until well combined.
- Take a pan with a loose bottom and brush it with oil. Add the oat mixture and start pressing on it, spreading the crust on the walls of the pan (see video instructions below). Make some holes with a fork in the crust.
- In a preheated oven (175 C / 350 F), add the crust and bake it for 15-20 minutes.
- Meanwhile, in the same food processor, add the tofu, maple syrup, coconut oil, lemon zest, lemon juice, salt, and vanilla paste/extract. Blend, blend, blend. Taste the filling and see if you want it lemonier. If so, add more lemon zest.
- When the crust is ready, take it out of the oven. Pour the filling into the crust and spread evenly.
- Bake at 160 C / 320 F for about 30 minutes.
- Let it cool, remove the “walls” of the pan and enjoy!
Video
Notes
- I like topping the cheesecake with a blueberry gem. I also believe that a strawberry or raspberry gem will be as delicious as a blueberry gem.
- If you don’t have a loose pan, use a normal round pan. Just place some parchment paper on the bottom. When it’s time to serve the cheesecake, grab the edges of the parchment paper and remove it gently.