Easy Lemon Vegan Cheesecake (Paleo)

Print Recipe
Course Dessert
Cuisine American

Ingredients
  

Crust

  • 1/2 cup walnuts
  • 1/2 cup almond flour
  • 3 pitted dates
  • 1/4 cup unsweetened coconut flakes
  • 1/4 tsp salt
  • 1 tbsp coconut oil
  • 1/2 tbsp lemon zest
  • 1/2 tsp pure vanilla extract

Filling

  • 2 1/2 cups raw cashews soaked in water for 30 minutes
  • 3/4 cups organic coconut cream (7oz)
  • 1/3 cup honey
  • 1 tbsp grated lemon zest
  • 1/3 cup fresh lemon juice
  • 2 tbsp organic coconut oil
  • 1/8 tsp himalayan sea salt
  • 1 tbsp vanilla extract

Instructions
 

For the crust

  • Place all of the ingredients in a food processor or high speed blender and blend. Once it sticks together a bit spread into a 9in tart pan with a removable bottom for easy removal.
  • Put in the freezer while you prepare the filling.

For the filling

  • Pour all of the ingredients into a high speed blender and mix until you get a creamy mixture.
  • Pour the mixture in the pan with with the chilled crust and spread out evenly.
  • Put in the freezer for one hour or in the refrigerator overnight.
  • Top with your favorite sliced berries. See other suggests above.
Keyword dairy free, Gluten Free, Paleo, Vegan