Creamy Vegan Lemon Coconut Cheesecake
Ingredients
Base
- 1 cup macadamias
- 1.5 cups shredded coconut
- 12 Medjool dates, pitted
- 1/4 tsp sea salt
- 2 tbsp water
Filling
- 3 cups macadamias, soaked overnight & drained (or quick soaked)
- 1/2 cup canned coconut cream
- 1/4 cup coconut oil, melted
- 1 tsp pure vanilla extract
- 3/4 cup maple syrup
- 1/4 cup lemon juice
- Zest of 2 lemons
- 1/8 tsp sea salt
- 1/4 cup macadamia milk (or other plant milk)
Preparation
In a food processor or blender, combine the base ingredients and blend until the mixture is well combined and sticks together. Press the mixture into a lined springform cake pan, forming an even base. Place in the freezer.
In a blender, blend all the filling ingredients until smooth and creamy. Add more milk if needed to facilitate blending. Pour the filling over the chilled base and return to the freezer. Freeze overnight until fully set.
Prior to decorating, remove the cheesecake from the pan. Decorate with macadamias, melted caramel chocolate, cookie crumbs, toasted coconut flakes, and lemon zest, or your desired toppings. Let the cheesecake sit at room temperature for 10-15 minutes before serving.