Introducing the Vegan Lemon Cheesecake – a fantastic alternative to those heavy cream pies. If you’re looking to keep things a bit healthier, especially after the holiday feasting, I invite you to give this vegan cheesecake recipe a try. This vegan cheesecake is delightfully lemony and refreshing.
What’s even better? You’ll save a bunch of time with this dessert because most of the work happens in the fridge while it sets. Both the crust and the creamy filling are quick and easy to whip up. All you need is a blender. After you’ve blended the crust ingredients together, simply press the date mixture into a 28 cm round pan and use your fingers to shape the edges. If your dates are on the tougher side, you can soak them in warm water for 10 minutes to make them blend more easily.
While the crust spends a short 10 minutes in the oven, you can prepare the creamy filling. Be sure to stir it well while it’s heating up to prevent it from sticking to the pot. Then, pour the filling onto the pre-baked date crust and let it cool to room temperature before chilling it in the fridge for about an hour.
Now, when it comes to a treat like this, you can’t forget about the decorations. We all know that we eat with our eyes first, and this time we’re going for a romantic touch. We’ve adorned it with edible rose petals, along with raspberries, puffed quinoa, and cocoa nibs.
- 1 1/2 cups rolled oats
- 1/4 cup cocoa powder
- 2 1/2 cups almonds
- 1 1/4 cups dates
- 2 tablespoons coconut oil
- 1 can of coconut milk
- 2/3 cup vanilla pudding powder
- A pinch of salt
- 3/4 cup cane sugar
- 1 organic lemon (juice and zest)
- 2 teaspoons agar agar
- 1/3 teaspoon turmeric powder
- 3 cups vegan yogurt alternative
- 1/2 cup raspberries
- 2 tablespoons cocoa nibs
- 2 tablespoons puffed quinoa
- 2 tablespoons dried rose petals
Let's get started! Preheat your oven to 350°F (180°C) on the fan setting.
For the crust, blend the rolled oats with the cocoa powder and almonds until you have a flour-like consistency.
Next, remove the pits from the dates and add them to the mixture along with the coconut oil. Blend until it forms a sticky mass. Set aside about 2 tablespoons of this mixture for the topping.
Line a round baking pan with parchment paper and press the crust mixture into it, forming a base and creating a rim about 1.2 inches (3 cm) high.
Bake it in the oven for 10 minutes, then let it cool.
Now, let's tackle the filling. In a pot, mix together all the ingredients for the filling (except for the vegan yogurt alternative) and bring them to a boil while stirring.
Afterward, stir in the vegan yogurt alternative, pour the mixture into the cake pan, and let it cool. Then, refrigerate it for at least 1 hour.
To serve, decorate the tart with the toppings and the remaining crust mixture. Enjoy your delicious creation!
If you're using dried dates instead of the softer ones, go ahead and soak them in warm water for about 10 minutes before using them. This will make them blend more smoothly.
Feel free to use your preferred yogurt alternative. For this recipe, I used almond yogurt alternative.
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