🍋🌱 Vegan No-Bake Lemon Cheesecake 🍰✨
A creamy, zesty lemon cheesecake with a buttery biscuit base and a tangy lemon jelly topping.
Ingredients:
Crust:
160g vegan Digestive biscuits
70g melted salted vegan butter
Pinch of sea salt
Filling:
400g vegan cream cheese (2 packs)
250g cashews
80ml lemon juice (plus zest of 1 lemon, optional)
200g coconut cream (from a chilled can)
120g icing sugar
2 tsp vanilla paste (or extract or ½ vanilla pod)
1 tsp lemon extract
Pinch of salt
Jelly Layer:
125ml lemon juice
150ml water
60g caster sugar
2 tsp cornstarch
1 tsp agar agar powder
2 drops yellow food coloring (or a pinch of turmeric)
Directions:
Prepare the Crust:
Pulse biscuits in a food processor until crushed.
Add melted butter and process until combined.
Place a parchment disk in the bottom of an 8-inch cake tin.
Spread crust mix in the tin, flatten with a cup and parchment.
Chill in the freezer for 30 minutes.
Cheesecake Filling:
Boil cashews for 30 minutes to soften or soak in hot water overnight.
Drain and dry cashews, blend with lemon juice until smooth.
Warm vegan cream cheese and coconut cream in the microwave for 30 seconds.
Add to the food processor with icing sugar, vanilla paste, lemon extract, and salt.
Blend until smooth and thick, scraping sides as needed.
Pour filling over the frozen crust, refrigerate for at least 3 hours.
Lemon Jelly Layer:
Mix sugar, cornstarch, and agar powder in a small bowl.
Dissolve with a few tablespoons of water.
Pour into a pan with remaining water and lemon juice, simmer for 1 minute.
Cool for 10 minutes, then gently pour over the cheesecake layer.
Chill for at least 1 hour.