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Vegan lemon and raspberry cheesecake
1 h active | 4 h total
Nutrition facts per serving:
  • Energy in kcal about 333
  • Fat about 25g
  • Carbohydrates about 18g
  • Protein about 4g
This is needed
This is needed for 12 piece
  • 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 nuts
  • 50 g coconut oil, melted
  • 1 tin coconut milk (400 ml)
  • 1 tsp vanilla paste
  • 2 lemons, use only the juice
  • 40 g agave syrup
  • 1 pinch salt
  • 50 g raspberries
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And that's how it's done
And that's how it's done
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.