Raw Vegan Lemon Cranberry Cheesecake Recipes

RAW VEGAN LEMON CRANBERRY CHEESECAKE

Steps:

• To make the crust:.
• Place the almonds, dates and cacao powder in your food processor until well combined.
• Roll this mixture into a ball (you might need a few more dates).
• Grease a 9 inch spring form pan with coconut oil.
• Press the crust into the bottom of the pan and set aside.
• To make the filling:.
• Place all of the filling ingredients into the blender and blend until rich and creamy. Feel free to taste-test now and add a little more sweetener or lemon zest, as this filling is quite tart.
• Pour the filling into the spring form pan, cover with aluminum foil, and place in the freezer for at least 5 - 12 hours.
• Before serving, allow the cake to defrost for an hour and then place in the fridge. To serve, remove cake from pan, cut into slices and serve with raw cashew cream and lemon zest or cranberry sauce.
• **Note: because of the coconut oil this cheesecake will melt if left out in the heat. The coconut oil rises to the surface and will bead up like little pools of ice. I just picked them off when it happened.

VEGAN LEMON CHEESECAKE

Steps:

• Put the cashews in a large bowl, pour over boiling water and leave to soak for 1 hr. Meanwhile, blitz the ingredients for the base with a pinch of salt in a food processor. Grease a 23cm tart tin with coconut oil, then press the mix into the base and pop in the fridge to set (about 30 mins).
• Drain the cashews and tip into the cleaned out food processor. Add all the remaining topping ingredients, reserving a quarter of the lemon zest in damp kitchen paper to serve, then blitz until smooth. Spoon onto the base and put in the fridge to set completely (about 2 hrs). Just before serving, scatter over the reserved lemon zest.