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Vegan Lemon Berry Cheesecake

Vegan Lemon Berry Cheesecake

  • Author: Kevin Smiley
  • Yield: 8


For the crust:
½ cup desiccated coconut
1 cup walnuts, chopped
12 Medjool dates
pinch of salt

For the lemon layer:
2 cups cashews, soaked for 4 hours or overnight
1 cup coconut cream
4 Tbsp. coconut oil, soft
½ cup maple syrup
zest of 1 lemon
juice of 1 lemon juice
pinch of salt

For the berry layer:
1 cup frozen red berries (use cranberries, raspberries, cherries, or currants)
2 Tbsp. chia seeds
2 Tbsp. lemon juice
2 Tbsp. maple syrup


1st the crust:

Place all the crust ingredients into a food processor and blitz until sticky paste forms.

Transfer the crust into a cake tin or springform pan and press evenly to form the bottom layer.

Place the tin in the freezer while you make the other layers.

Next the lemon layer

Drain the cashews and pat dry with a kitchen towel.

Place all the lemon layer ingredients in a food processor and puree until smooth.

Spread over the crust and return into the freezer.

Prepare the last berry layer.

Place all ingredients in the food processor and puree until smooth.

Spread over the top of the cheesecake only when the lemon layer has set completely.
Garnish with additional berries (optional).

Return to the freezer and freeze until set.

Remove the cheesecake from the freezer for about 20 minutes before serving.