Bakerita · by Rachel Conners★ 5.0 (3)
No-Bake Lemon Vegan Cheesecake with Citrus Topping
NUTRITION · PER SERVING195M COOK
CAL 19%·PRO 14%
CARBS 32G33% OF CAL
4G FIBER9G OTHER18G TOTAL SUGAR
FAT 28G65% OF CAL
15G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A raw, no-bake cheesecake made from cashews with bright lemon flavor and topped with fresh citrus slices. Creamy, tangy, and works for vegan and Paleo diets.
dessertamericanbaked good🌀 blendergluten freevegetarian
View the full recipe on Bakerita →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- ⅓ cup shredded coconut
- ⅓ cup almond flour
- 2 tablespoons coconut butter
- 2 tablespoons coconut oil
- 1 tablespoon maple syrup
- 2 cups cashews (soaked for at least four hours or preferably overnight)
- ¼ cup canned coconut milk (shaken)
- ¼ cup coconut oil (melted and cooled, use refined coconut oil if you want no coconut flavor)
- ⅓ cup pure maple syrup
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon vanilla extract (or ½ teaspoon vanilla bean powder)
- Blood oranges (Cara Cara oranges, navel oranges, and tangerines)
At a glance
PER SERVING · TIME 195M
CAL 19%·PRO 14%
CARBS 32G33% OF CAL
4G FIBER9G OTHER18G TOTAL SUGAR
FAT 28G65% OF CAL
15G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 6mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 396mg
- Calcium
- 67mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 6MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.