No-Bake Vegan Low Carb Lemon Cheesecake
How to Make It
Step
Recipe Steps steps 6 4 h 25 min
Step 1
Add the almond flour to a nonstick pan over medium heat. Toast it for 3-4 minutes until it becomes golden. Add the granulated erythritol, pinch of cinnamon, ¼ tsp salt, and 2 tbsp of melted coconut oil.
Step 2
Mix the crust mixture until slightly wet and crumbly. Transfer it to an 8″ springform pan. Firmly press down on the crust to cover the bottom. Transfer the crust to the fridge while you prepare the filling.
Step 3
Place the cashews in a small saucepan and cover with hot water. Boil them for 10 minutes. Drain them and let them cool slightly.
Step 4
Add the cashews to the bowl of your food processor along with the coconut milk, lemon zest, powdered erythritol, ¼ tsp salt, 3 tbsp coconut oil, and lemon juice. Process until smooth and creamy. Scrape down the sides and pulse again to ensure no cashew bits remain.
Step 5
Taste the filling and adjust if needed. Pour it over the crust and tap on the counter to flatten and release any air bubbles. Cover the cheesecake lightly with plastic wrap, and transfer it to the fridge for 4 hours.
Step 6
When ready to serve, take the cheesecake out of the freezer and cut it into 12 slices. Slice the fresh strawberries and add them on top. Serve immediately, or store it in the fridge.
Ingredients
- Almond flour – 1.25 cup
- Erythritol Granulated – 3 tbsp
- Salt – 0.5 tsp
- Coconut Oil – 2 tbsp
- Cinnamon – 0.13 tsp
- Cashews, raw – 2 cup, whole pieces
- Coconut Cream Raw – 0.5 cup
- Lemon Peel Or Zest Raw – 2 tsp
- Powdered Erythritol (Icing Sugar) – 0.75 cup
- Coconut oil – 3 tbsp
- Lemon juice, fresh – 2 tbsp
- Strawberries – 12 small – 1″ diameter