Recipe: Appetizing 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! Bite-size cashew cheesecake is made quickly in a blender or food processor, then chilled before eating! Press the dough into a tart or pie dish you've greased on the sides and lined with baking paper on the bottom.

Who says that Vegans can't enjoy cheesecake! I made it & intend to make it over & over again. I used honey in place of maple syrup and coconut sugar. You can cook Lemon Coconut Vegan Cheesecake - 6 ingredients (No sugar) using 10 ingredients and 4 steps. Here is how you cook that.

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

1. You need of Crust.
2. Prepare 3/4 cup of dessicated coconut 🌴.
3. You need 1 of banana 🍌.
4. You need of Filling.
5. Prepare 2/3 cup of raw cashews (soaked overnight to soften).
6. It's 1/3 cup of coconut cream.
7. Prepare 2 tbsp of coconut oil (melted).
8. You need 1 of banana 🍌.
9. It's of Juice of 1 lemon 🍋.
10. You need of Optional : Tumeric powder for colour.

I'll be experimenting with other flavours, mango, strawberry, passionfruit or even chocolate. 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. A NO BAKE LOW CARB CHEESECAKE.

Lemon Coconut Vegan Cheesecake - 6 ingredients (No sugar) instructions

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!.

FOR ONE IS A TRUE-LIFE REALITY. Slowly add the sugar to the cream cheese scraping the bowl as needed. Add the melted white chocolate and shredded coconut and continue to beat for about a minute. This no-bake lemon cheesecake is easy to throw together, with a super creamy perfectly sweet-tart filling and chewy crust. The dairy-free cheesecake is cashew based, making it both paleo and vegan.

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