Vegan Lemon Cheesecake

“This cheesecake filling has the texture of a baked cheesecake without any baking involved! It’s easy to make and just needs a bit of chilling time in the fridge – a great make ahead recipe. Our lemon, ginger, chia biscuits are great for this cheesecake base and perfectly complement the creamy lemon filling.”

Recipe Credit: Rhythm 108

Prep Time: 20 minutes
Cooking Time: 60 minutes
Serves: 4

Method

Method for the biscuit base

1. Blitz the biscuits in a food processor (or bash with a rolling pin!). In a large bowl melt 1 tbsp of coconut oil and then add the crumbled biscuits. Mix together making sure all the biscuit crumbs are coated with coconut oil.
2. Tip into a spring form cake tin and press down evenly. Pop in the fridge while you make the filling.

Method for the lemon filling

1. Prepare the cashew by soaking them overnight in plenty of cold water or soak them for 1 hour in freshly boiled water.
2. Drain the cashews and place all the filling ingredients to a food processor and blend until very smooth.
3. Pour the filling onto the biscuit base and pop in the fridge overnight to firm up.
4. Just before serving remove from the fridge and decorate with freshly zested lemon.

Method for the condensed coconut milk

1. Place the sugar and entire can of coconut milk in a saucepan, mix together to dissolve then put over a medium to high heat and bring to the boil.
2. Reduce to a low simmer and cook for 1 hour to 2 hours. Keep stirring every 10 minutes or so to stop it from sticking and forming a skin.
3. The mixture needs to reduce by about half and thicken. You’ll know it ready when you can clearly see the base of the saucepan when you stir it. It may take slightly more or less time depending on the percentage of fat in the can of coconut milk.
4. Remove from the heat and pour into a bowl to store in the fridge until ready to use.