Raw Vegan Gluten Free Lemon Cheezecake

This raw vegan cheezecake is always so popular at ASMY. We often serve it at our day retreats and at The Mantra Room. So light, creamy and delicious without the guilt AND you know the best thing about it, no baking. Just throw it all into the processor and blender, it takes only a matter of minutes to whip up.



1/2 cup soaked dates

1 cup macadamia nuts

1 cup desiccated coconut Filling

Cheezecake layer

2 cups soaked cashew pieces rinsed and drained

1 cup thick coconut cream

1/2 cup coconut oil

1/2 cup maple syrup

2 teaspoons vanilla essence

1/3 cup lemon juice (3 smallish lemons)



Blend together in a food processor until combined

Press into a lined spring form pan, silicone muffin tray or Lamington tray lined with grease proof paper

Freeze or refrigerate until set

Cheezecake Layer

Blend all ingredients in blender

Smooth over base and refrigerate until set at least 6 hours or overnight

Decorate with lemon slice, pistachios and coconut chips

Refrigerate overnight or until set.  Can be kept in the freezer for up to 2 months