Vegan lemon and raspberry cheesecake

desserts summer
Total: 4 hr | Active: 1 hr
vegan, lactose-free, gluten-free

I love this cheesecake because it is summery, tastes light and fruity, and is dairy-free. The cream cheese is replaced by cashew nuts soaked in water, giving the cake a wonderfully creamy texture. The sweet and sour combination of the lemon and raspberries provides a fruity note, which goes well with the coconut base. What's more, it's ideal for summer as the cake is not baked so you don't need to have the oven on. Perfect!

Lara - Vanillacrunnch

Ingredients

for 12 pieces

Base
150 g coconut flakes
20 g almonds
80 g dates, pitted
1 tbsp coconut oil, room temperature
1  organic lemon, use grated zest
1 pinch salt
Raspberry layer
130 g raspberries
50 g agave syrup
40 g cocoa butter or white chocolate
Lemon layer
125 g cashew nut
1 tin coconut milk (400 ml)
50 g coconut oil, melted
40 g agave syrup
2  lemons, use only the juice
1 tsp vanilla paste
1 pinch salt
50 g raspberries

How it's done

Base

Blitz all the ingredients in a food processor or blender. Line the base of a medium-sized springform pan with baking paper and spread the mixture over the top, press down with your fingers. Place the base in the freezer until it is needed again.

Raspberry layer

Puree the raspberries and agave syrup. Melt the cocoa butter and chocolate in a bain-marie, add and puree everything once more. Spread the raspberry layer on top of the cake base. Place the cheesecake in the freezer.

Lemon layer

Soak the cashew nuts in water overnight. Place the tin of coconut milk in the fridge over night. Puree the "hard" part of the coconut milk (approx. 140 g) using a food processor or blender. Add the drained cashew nuts along with the coconut oil, agave syrup, lemon juice, vanilla and salt, puree until smooth. Spread the mixture on top of the raspberry layer, place the tin in the freezer for at least 3 hrs.

Decorate with raspberries before serving.

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