White Chocolate Lemon Cheesecake (Vegan + GF)
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Minimalist Baker · by Minimalist Baker★ 4.8 (44)

White Chocolate Lemon Cheesecake (Vegan + GF)

NUTRITION · PER SERVING60M COOK
CAL 14%·PRO 8%
CARBS 25G37% OF CAL
3G FIBER6G ADDED13G INTRINSIC4G OTHER19G TOTAL SUGAR
FAT 18G60% OF CAL
4G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy, rich cheesecake made from cashews and dates with white chocolate flavor from coconut milk and lemon brightness. Made entirely in a food processor—no baking required.

dessertamericanbaked gooddairy freegluten freeveganvegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 16
  • 1 cup packed medjool dates ((pitted // 1 cup yields ~22 dates or 275 g // pitted before measuring) )
  • 1 ½ cups raw walnuts ((or sub raw almonds or rolled oats))
  • 1 pinch sea salt
  • 1 ½ cups raw cashews ((soaked overnight in cool water, or in very hot water for 1 hour))
  • 1 tsp vanilla extract
  • 3 medium lemons ((juice of all, zest of 1 as original recipe is written // adjust if altering batch size))
  • 1/4 cup plain, unsweetened rice or almond milk ((or sub light coconut, but it will take on a coconut flavor))
  • 1/4 scant cup olive oil ((or sub melted coconut, though it will take on a coconut flavor))
  • 1/2 cup maple syrup, agave, or honey if not vegan ((use less for a more tart cheesecake))
  • 1/4 cup cocoa butter
  • 1/4 tsp sea salt
  • 1 tsp apple cider vinegar ((optional // for extra tang))
PREP
60M
SODIUM
4MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.