Treat yourself to this No-Bake Vegan Lemon Cheesecake, a creamy and tangy dessert topped with a luscious layer of raspberry jelly and fresh raspberries. This refreshing homemade dessert is the perfect choice for your next brunch or tea party, offering a delicious blend of flavors and textures that everyone will love.
Ingredients
For the Crust:
- 1 1/2 cups vegan graham cracker crumbs
- 1/4 cup coconut oil melted
- 2 tbsp maple syrup
For the Filling:
- 2 cups raw cashews soaked overnight
- 1/2 cup coconut cream
- 1/3 cup lemon juice freshly squeezed
- Zest of 1 lemon
- 1/2 cup maple syrup
- 1/4 cup coconut oil melted
- 1 tsp vanilla extract
For the Raspberry Layer:
- 1 1/2 cups fresh or frozen raspberries
- 2 tbsp chia seeds
- 2-3 tbsp maple syrup to taste
- 1 tsp lemon juice
For the Topping:
- Fresh raspberries
- Lemon zest
Instructions
- Prepare the Crust: In a mixing bowl, combine the vegan graham cracker crumbs, melted coconut oil, and maple syrup.
- Press the mixture into the bottom of an 8-inch springform pan to form an even crust.
- Place the pan in the refrigerator to set while you prepare the filling.
- Make the Filling: Drain and rinse the soaked cashews.
- In a high-speed blender, combine the cashews, coconut cream, lemon juice, lemon zest, maple syrup, melted coconut oil, and vanilla extract.
- Blend until smooth and creamy, scraping down the sides as needed.
- Pour the filling over the prepared crust, spreading it out evenly.
- Place the cheesecake in the freezer to set for at least 4 hours or until firm.
- Prepare the Raspberry Layer: In a small saucepan, combine the raspberries, chia seeds, maple syrup, and lemon juice.
- Cook over medium heat, stirring frequently, until the raspberries break down and the mixture thickens, about 10 minutes.
- Allow the mixture to cool to room temperature.
- Assemble the Cheesecake: Once the cheesecake filling is set, spread the cooled raspberry mixture evenly over the top.
- Return the cheesecake to the refrigerator for at least 1 hour to set.
- Finish and Serve: Before serving, remove the cheesecake from the springform pan and transfer to a serving plate.
- Garnish with fresh raspberries and a sprinkle of lemon zest.
Notes
Enjoy your Raspberry Lemon Vegan Cheesecake, a delightful and refreshing dessert!
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