Vegan No-Bake Macadamia, 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 soaked macadamias (soaked in water overnight & drained)
- 1/2 cup canned coconut cream
- 1/4 cup melted coconut oil
- 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
Preparation
In a food processor or blender, combine the base ingredients and blend until well combined and the mixture sticks when pressed between your fingers.
Pour the mixture into a lined springform cake pan and press it evenly along the bottom. Place the pan in the freezer.
In the meantime, combine all the filling ingredients in a blender and blend until smooth and creamy. Add more milk if needed to help with blending.
Pour the filling mixture over the chilled base in the cake pan and return the pan to the freezer. Freeze overnight until completely set.
When ready to decorate, remove the cheesecake from the pan. Decorate with additional macadamias, melted caramel chocolate, cookie crumbs, toasted coconut flakes, and lemon zest.
Allow the cheesecake to sit at room temperature for 10-15 minutes before serving.