Description
Enjoy a refreshing and creamy No-Bake Vegan Lemon Cheesecake topped with vibrant raspberry jelly. This delightful dessert is perfect for summer gatherings and satisfies any sweet tooth!
Ingredients
Scale
- 1 cup cashews, soaked overnight
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1/2 cup lemon juice
- 1 tbsp lemon zest
- 1/2 cup raspberry jelly
- 1 cup vegan-friendly graham cracker crumbs
- 1/4 cup melted vegan butter
Instructions
- In a bowl, mix graham cracker crumbs with melted vegan butter and press the mixture into a springform pan. Chill in the refrigerator for 30 minutes.
- Blend the soaked cashews, melted coconut oil, maple syrup, lemon juice, and lemon zest until smooth. Pour the mixture over the chilled crust and refrigerate for at least 4 hours until set.
- Before serving, spread raspberry jelly evenly over the top.
Notes
For a firmer cheesecake, you can freeze it for an hour before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
