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Gluten Free, Vegan Lemon Cheesecake
This cheesecake is simple to make and utterly delicious. It is also Gluten-free, Dairy-free, Egg-free, Soya-free, Vegan, Grain-free, Refined Sugar-free, Suitable for those on the paleo, GAPS or SCD diet.
Prep Time 10 minutes
Chilling time 2 hours
Total Time 2 hours 10 minutes
Servings 8
Calories 377 kcal
Ingredients
- FOR THE BASE:
- 180 g ground almonds
- 40 g coconut oil I use Coconut Merchant, melted
- 30 g maple syrup or runny honey if not vegan
- 1 tsp ground ginger
- FOR THE TOPPING:
- 185 g cashew nuts raw, unsalted
- 3 lemons juice and zest (make sure they're unwaxed)
- 40 g coconut oil melted
- 40 g maple syrup or runny honey if not vegan
Method
-
The night before you wish to make this, place the cashew nuts into a bowl and cover with water. Leave to soak over night (or for around 4 hours if you are in a hurry)
-
Mix the base ingredients together and press into a round tin measuring around 15cm diameter
-
Place in the fridge while you make the topping
-
Add the topping ingredients into a blender and blend until completely smooth
-
Scrape the topping onto the base and place back in the fridge for at least 2 hours (or in the freezer if you're in a rush) before serving
Recipe Notes
Nutrition data is for information only
Nutrition Facts
Gluten Free, Vegan Lemon Cheesecake
Amount Per Serving
Calories 377
Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 11g69%
Sodium 4mg0%
Potassium 228mg7%
Carbohydrates 22g7%
Fiber 4g17%
Sugar 8g9%
Protein 9g18%
Vitamin A 10IU0%
Vitamin C 21.6mg26%
Calcium 76mg8%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.