Indulge in this vegan cheesecake that is rich, tangy, and fruity. It tastes like lemon and mixed berries. This dessert is the perfect mix of sweet and sour, with a creamy cashew coconut filling and a crunchy crust.
Ingredients: 2 cups raw cashews, soaked overnight. 1 cup coconut cream. 1/2 cup coconut oil, melted. 1/2 cup maple syrup. 1/4 cup lemon juice. 1 tablespoon lemon zest. 1 teaspoon vanilla extract. 1 cup mixed berries such as raspberries, blueberries, strawberries. 1 cup pitted dates. 1 cup almonds. 1/2 cup shredded coconut. 1/4 cup rolled oats. Pinch of salt.
Instructions: Start by preparing the crust. In a food processor, pulse together dates, almonds, shredded coconut, rolled oats, and a pinch of salt until mixture is well combined and sticks together. Press the crust mixture evenly into the bottom of a lined cake tin and place it in the freezer to set while you prepare the filling. To make the filling, drain the soaked cashews and place them in a blender along with coconut cream, melted coconut oil, maple syrup, lemon juice, lemon zest, and vanilla extract. Blend until smooth and creamy. Pour half of the filling mixture over the prepared crust in the cake tin. Add half of the mixed berries on top of the filling mixture. Pour the remaining filling mixture over the berries, spreading it evenly. Top the cheesecake with the remaining mixed berries. Cover the cake tin with plastic wrap and place it in the freezer to set for at least 4 hours or until firm. Once the cheesecake is set, remove it from the freezer and let it thaw for a few minutes before slicing and serving. Enjoy your delicious Vegan Lemon Berry Cheesecake!
