Meyer Lemon Vegan Cheesecake
User Reviews
4.9
Meyer Lemon Vegan Cheesecake
Description
The Meyer Lemon Vegan Cheesecake features a crust made from pitted Medjool dates, raw almonds, and unsweetened coconut flakes combined with coconut oil, vanilla, and a small amount of salt. This crust is pressed firmly into a springform pan and chilled. The filling blends soaked raw cashews with silken tofu, maple syrup, powdered sugar, coconut oil, Meyer lemon juice and zest, additional lemon juice, apple cider vinegar, and vanilla until completely smooth. It is poured over the crust and frozen until firm. The optional aquafaba topping, made from garbanzo bean liquid, powdered sugar, vanilla, and an orange dessert jel for color, is whipped separately and added just before serving to avoid moisture weeping.
The cheesecake balances the natural sweetness of the dates and maple syrup with the bright, citrus acidity of Meyer lemons, creating a creamy but vibrant dessert without dairy or eggs. The crust’s texture is chewy and nutty, complementing the velvety, slightly tart filling. It works well served chilled, offering a light and refreshing treat especially fitting for spring or summer menus.
Due to moisture issues with the aquafaba topping, it should be dolloped right before serving or onto individual slices to maintain texture. Leftovers can be kept in the refrigerator in an airtight container for a few days or refrozen for longer storage. Avoid freezing the whipped aquafaba topping itself.
Ingredients
For the crust:
- 1 cup Medjool dates pitted; about 9 large (160 g
- 1 cup almond raw
- 1 cup coconut flakes unsweetened
- 2 tablespoon virgin coconut oil
- 1 teaspoon vanilla
- ⅛ teaspoon salt
For the filling:
- 3 ¼ cups cashews raw; 16 oz
- 1 pound silken tofu or omit and add an additional cup of cashews, drained
- ½ cup maple syrup
- ½ cup plus 2 Tbsp powdered sugar
- ⅓ cup coconut oil melted
- ¾ cup Meyer lemon juice from about 4 lemons
- ½ teaspoon Meyer lemon zest
- 2 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla
Optional aquafaba topping:
- ½ cup aquafaba liquid from one can of unsalted garbanzo beans
- 1 teaspoon vanilla
- ¼ cup powdered sugar adjust as desired
- 1 tablespoon Simply Delish Orange Jel Dessert optional; primarily used for color
Other garnish:
- coconut cream whipped; or other non-dairy topping
- Meyer lemon zest
- coconut toasted
Instructions
Quick soak the cashews:
- Place the cashews in a large bowl and cover with hot water. Soak 30 minutes to 1 hour, then drain and pat dry.
Make the crust:
- Combine the dates, almonds, coconut, coconut oil, vanilla and salt in the bowl of a food processor. Process until the ingredients are a uniform, coarse crumb texture. Stop to scrape down the sides as needed.
- Lightly oil the bottom and sides of a 9-inch (leak-proof) springform pan. Press the crust mixture into the bottom of the pan, packing it down firmly. Refrigerate crust until the filling is ready.
Make the filling:
- Combine all of the filling ingredients in a high speed blender and blend until completely smooth. **If you don't have a high speed blender, try blending the filling in batches, or see note above in post about substituting raw cashew butter.
- Taste for sweetness and lemon and adjust as desired. Pour onto the prepared crust. Freeze, uncovered, until completely cool. Then cover and freeze several more hours or overnight.
- Straight from the freezer the cheesecake will be very firm. It needs to soften before serving. Let sit at room temperature for 20-30 minutes or in the refrigerator for an hour.
Make the aquafaba whipped topping:
- Just before serving:Combine the aquafaba and vanilla in the bowl of a stand mixer and beat on high speed until stiff peaks form, 5 to 7 minutes. With the mixer running, slowly add the sugar one spoonful at a time. Then add the vegan jell-o, if using. Spoon the whipped aquafaba onto the cheesecake just before serving. See Notes for tips on working with aquafaba.
Notes
- Dollop the aquafaba topping onto the cheesecake or individual slices just before serving to prevent moisture weeping.
- Do not freeze the whipped aquafaba topping to maintain its texture.
- Store leftover cheesecake in an airtight container in the refrigerator for several days, or refreeze if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 375 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 375kcal | 19% |
| Carbohydrates | 33g | 11% |
| Protein | 9g | 18% |
| Fat | 25g | 38% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 0mg | 0% |
| Sodium | 40mg | 2% |
| Fiber | 4g | 16% |
| Sugar | 21g | 42% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 6.6mg | 7% |
| Calcium | 60mg | 6% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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