Recipe: Vegan No-Bake Lemon Cheesecake

One of the most convincing vegan cheesecakes I’ve ever had! This recipe is inspired by a recipe for Vegan Peanut Butter Cup Pie on one of my favorite cooking blogs Minimalist Baker. A craving for lemon (and a lack of ingredients) drove me to this adapted recipe for refreshing vegan lemon cheesecake drizzled with chocolate. I was very pleased to note that it was absolutely delicious and actually relatively “healthy,” with no added sugar and mostly composed of tofu and coconut.

Photo Mar 11, 7 24 40 PM_Fotor

The most impressive feature of this cheesecake is that the lemon tang is such a great mirror of the slight sour flavor that most cheesecakes have from the (cream) cheese. It really did taste like real cheesecake!

It’s a no-bake, freezer-solidified cake as well, so it’s a perfect refreshing seasonal treat that won’t make you feel like you’re dying of fat and sugar intake when you eat it. Which is always nice.

With no further ado, here is the recipe.

Photo Mar 11, 7 24 56 PM_Fotor.jpg

Vegan, No-Bake Lemon
Cheesecake

CRUST:

  • 2 packets of graham crackers
  • 4-5 Tbsp butter
  • Drizzle of honey
  • Pinch of salt

FILLING:

  • 12 oz soft tofu
  • 2 Tbsp coconut oil
  • 1/3 cup lemon juice (i.e. the juice of two lemons)
  • 1 tsp vanilla
  • 1/3 cup honey
  • 1 can full fat coconut milk, chilled overnight
  • ½ cup chocolate chips

DIRECTIONS:

Starting with the crust, place graham crackers in your food processor and pulse until ground to fine crumbs. Add butter, salt, and honey. Pulse again until graham cracker crumbs are fully coated and hold their shape when molded. Press into the bottom of a 9-inch springform pan.

For the filling, place first five ingredients of the filling (everything but the chilled coconut milk) into your (cleaned) food processor. Process until smooth. Open the can of chilled coconut milk and separate the solidified cream at the top from the liquid. (The liquid will not be used for this recipe, but save it for other food preps.) Beat the coconut cream in a separate chilled bowl until fluffy. Transfer the rest of the filling from the food processor into the bowl of whipped coconut and gently fold together until all combined. Next, pour the filling evenly over the crust in the springform pan. Cover and freeze for 30 minutes to 1 hour.

After the cake has had time to chill and become solid, start preparing the chocolate drizzle. Use a double boiler to melt the chocolate into drizzle-ready liquid. If you don’t have a double boiler, simply put the chocolate chips in a small metal or ceramic bowl and float it in a small pan of water on the stove. Heat the water on low until the chocolate has melted. Remove the cake from the freezer and use a spoon or fork to drizzle the melted chocolate over the top.

Cover and return the cake to the freezer for 1-3 hours until the cake is really nice and firm. The more time it spends in the freezer, the harder it gets and the better it will slice. However, less time will equal a softer, creamier cake texture. Choose your preference and enjoy!

DOWNLOAD THE RECIPE HERE

Photo Mar 11, 7 25 05 PM_Fotor.jpg

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