Plant-Based Lemon Cheesecake

Name: Plant-Based Lemon Cheesecake
Prep time: 20 min
Cook time: 60 min
Total time: 20 min
Yield: 8
Ingredients: Mori-Nu Silken Tofu Firm; raw cashew butter or tahini; large dates; unsweetened plant-based milk; lemon juice; vanilla extract; agar powder; almond flour; coconut sugar; salt; lemon zest; coconut oil; fresh squeezed lemon; organic cane sugar

20 mins prepServes 8

A creamy and delicious plant-based lemon cheesecake made with silken tofu, cashew butter, and fresh lemon juice, without any cream cheese. Perfect for those seeking a dairy-free dessert option.

8 servings

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Instructions

1: Mix crust ingredients into a food processor until finely blended.

2: Press the crust into a greased springform pan.

3: Bake for 10 mins at 350 F.

4: Blend cake ingredients into a food processor or blender until smooth.

5: Pour the batter over the crust and smooth the top.

6: Bake for 50-55 minutes at 350 F until the top is slightly golden brown and the center feels firm.

7: Heat the lemon layer until it boils and then let it cool.

8: Add it over the cake once it cools.

9: Let the cake cool and refrigerate overnight.

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Plant-Based Lemon Cheesecake

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