How do I make a zesty lemon-lime raw vegan cheesecake?

Get a burst of tangy citrus with our zesty lemon-lime Raw Vegan Cheesecake! A refreshing treat for any occasion.

You'll need

Items needed to answer the question, How do I make a zesty lemon-lime Raw Vegan Cheesecake. Items include: Pitted Dates Almonds Shredded Coconut Cashews Coconut Cream Lemon Juice Lime Juice Maple Syrup Vanilla Extract

Pitted Dates 1 cup
Almonds 1 cup
Shredded Coconut 1/4 cup
Cashews 2 cups
Coconut Cream 1 can (400ml)
Lemon Juice 1/4 cup
Lime Juice 1/4 cup
Maple Syrup 1/3 cup
Vanilla Extract 1 teaspoon

Take note
Remember to soak the cashews overnight to ensure a creamy texture. Also, keep in mind that this cheesecake needs to chill in the refrigerator for at least 4 hours before serving for the best results.

1

Prepare the Crust

In a food processor, combine pitted dates, almonds, and shredded coconut. Pulse until they form a sticky mixture. Press the mixture into the bottom of a lined cake pan to create the crust.

2

Create the Filling

Drain and rinse soaked cashews. In a blender, blend the cashews with coconut cream, lemon juice, lime juice, maple syrup, and vanilla extract until smooth and creamy. Adjust the sweetness and tanginess to your liking by adding more maple syrup or citrus juice if needed.

3

Pour and Chill

Pour the filling over the crust in the cake pan. Smooth out the top with a spatula. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight if possible, to allow the cheesecake to set.

4

Garnish and Serve

Once the cheesecake has chilled and set, remove it from the refrigerator. Garnish with zest from lemon and lime, and optionally, a sprinkle of shredded coconut. Slice and serve chilled. Enjoy!