Today we prepared a super tasty dessert: raw vegan lemon cheesecake. The preparation is simple, and the result is a delicious, juicy and energy-rich cake that you will enjoy.

This lemon cheesecake is gluten-free and free of refined sugar.

The hardest part of preparing this cake is waiting for the nuts to soak overnight.

Let’s start with the preparation!

Raw Vegan Lemon Cheesecake

Ingredients:

For the biscuit:

• 140 g pecan nuts or unsalted peanuts
• 30 g dates
• 40 g dried apricots
• 45 g coconut oil
• 1 tablespoon maple syrup

For the cream:

• 280 g raw cashew nuts
• 2 lemons
• 40 g vegan butter
• 60 coconut oil
• 1 tablespoon maple syrup

Preparation:

1. Put the cashews overnight to soak in water and strain them after at least 6 hours of soaking.
2. Put all the ingredients for the biscuit in a blender (dates are peeled and pitted) and mix until you get a uniform creamy mixture.
3. Then pour the first layer on a round cheesecake pan previously lined with parchment paper.
4. Add the juice of squeezed 2 lemons, melted butter and coconut oil, maple syrup and strained cashew nuts in a blender. Blend until this too becomes a creamy mixture.
5. Pour the mixture over the biscuits and flatten over the top, then place in the fridge for at least 3 hours.