How to Make Yummy 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! Press the dough into a tart or pie dish you've greased on the sides and lined with baking paper on the bottom. Use a prepared crust, cookie crust or graham cracker crust; or follow the optional crust recipe below.

UPDATE - I have just added a new quick and easy cooking video, scroll below so you can make my sugar free no bake cheesecake for yourself tonight. Beautiful raw vegan lemon cheesecake is a tasty and healthy dessert. It's gluten-free and free of refined sugar. You can cook Lemon Coconut Vegan Cheesecake - 6 ingredients (No sugar) using 10 ingredients and 4 steps. Here is how you cook it.

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

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

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. No Bake Lemon Cheesecake Bites This no-bake Paleo and vegan cheesecake is topped with a thick creamy lemon layer with a simple nut and date crust. Bite-size cashew cheesecake is made quickly in a blender or food processor, then chilled before eating! This no-bake lemon cheesecake is easy to throw together, with a super creamy perfectly sweet-tart filling and chewy crust.

Lemon Coconut Vegan Cheesecake - 6 ingredients (No sugar) step by step

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!.

The dairy-free cheesecake is cashew based, making it both paleo and vegan. It's also gluten-free and refined sugar free. First and foremost, let's talk about this amazing vegan cheesecake filling. As you know, these are raw lemon cheesecake bars meaning that there is no baking involved like a traditional cheesecake. That also means that all ingredients used are plant-based and vegan-friendly.

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