This lighter, dairy-free cheesecake uses a base of cashews instead of cream cheese. Allow 3–4 hours to soak the cashews and use a sharp food processor blade or a high-powered blender for the smoothest cheesecake filling. We sweeten the cake with stevia powder, a natural sweetener with a slightly lemony flavor that compliments this lemon and raspberry dessert.
Active time: 15 minutes Total time: 15 minutes, plus soaking and chilling time
No-Bake Vegan Lemon Cheesecake Ingredients Directions Coat an 8-inch (20-cm) springform pan with cooking spray and line the bottom with parchment. Set aside. Put the cashews in a large heatproof bowl and pour 4 cups (946ml) of boiling water over them. Stir, cover, and set aside until softened, 3–4 hours. While the nuts soak, make the crust. Pulse the graham crackers, cinnamon and lemon zest in a food processor until they’re reduced to fine crumbs. Melt 2 tablespoons of coconut oil, add it to the crumbs, and pulse until the mixture looks like wet sand. Press the mixture into the bottom of the prepared pan. Cover and refrigerate. Rinse and the dry food processor bowl and return it to the appliance. Drain the nuts and put them in the food processor (or a high-powered blender) with the remaining coconut oil (no need to melt it), oat milk, lemon juice, vanilla and stevia and process until smooth, stopping once to scrape down the sides of the bowl. Scoop the cashew mixture into the prepared crust and smooth the top with a spatula. Cover the pan and refrigerate until set, at least 4 hours or up to 24 hours. Arrange the raspberries on top, cut into 10 wedges, and serve. Serves: 10 | Serving Size: 1/10 recipe Nutrition (per serving): Calories: 236; Total Fat: 19g; Saturated Fat: 8g; Monounsaturated Fat: 6g; Cholesterol: 0mg; Sodium: 42mg; Carbohydrate: 13g; Dietary Fiber: 2g; Sugar: 3g; Protein: 5g
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