Lemon Cheesecake Re-invented
At our recent yin and yang yoga retreat we had multiple requests for recipes of the culinary delights we created for our guests. We will be sharing these recipes with you over the next few months. Today we bring you something sweet. A classic dessert re-invented as a vegan snack.
The traditional lemon cheesecake has been adapted as a lactose-free snack with an almond and oat crust to replace the biscuit base, while the creamy lemon filling contains cashew nuts and coconut instead of cream cheese.
As this dessert is quite rich, we serve it in small doses, chopping it up into small bars and having it on hand as a snack.
Creamy, rich, lemony, not too sweet, healthy, great for a picnic/ party/ retreat snack, and delicious!
The author of this recipe is the Minimalist Baker.
Lemon Cheesecake Bars Crust 90g gluten-free oats 112g almonds ¼ tsp sea salt 24g coconut sugar 15ml maple syrup or agave or rice malt syrup 60-75g coconut oil, melted
Filling 120g raw cashews 240g coconut cream (the hardened portion at the top of full fat coconut milk; if the cream is not separated that’s fine as long as it is not too runny; alternatively, grate a coconut cream bar) 14g arrowroot or cornstarch 120ml lemon juice (approx. 2 large lemons) 1 heaped tablespoon lemon zest pinch of sea salt 60ml maple syrup or agave or rice malt syrup
Method 1. Add raw cashews to a mixing bowl and cover with boiling hot water. Let rest for 1 hour (uncovered). Then drain thoroughly. 2. Preheat oven to 350 degrees F (176 C) and line an 8x8 inch baking dish with parchment paper. 3. Add oats, almonds, sea salt, and coconut sugar to a high speed blender and mix on high until a fine meal is achieved. 4. Transfer to a medium mixing bowl and add maple syrup and melted coconut oil, starting with 4 tbsp (60 g) and adding more if it's too dry. Stir with a spoon to combine until a loose dough is formed. You should be able to squeeze the mixture between two fingers and form a dough instead of it crumbling. If too dry, add a bit more melted coconut oil. 5. Transfer mixture to parchment-lined baking sheet and spread evenly. Then place parchment paper on top and use a flat-bottomed object, such as a drinking glass, to press down firmly until it’s evenly distributed and well packed. 6. Bake for 15 minutes, then increase heat to 190 C and bake for 5-8 minutes more, or until the edges are golden brown and there is some browning on the surface. Remove from oven to cool slightly, then reduce oven heat to 176 C. 7. Once cashews are soaked and drained, add to a high speed blender with coconut cream, arrowroot starch, lemon juice, lemon zest, sea salt, and maple syrup. Mix on high until very creamy and smooth. 8. Taste and adjust flavour as needed. It should be very lemony, and not overly sweet. 9. Pour filling over the pre-baked crust and spread into an even layer. Tap on counter to remove any air bubbles. 10. Bake for 20-23 minutes or until the edges look very slightly dry and the centre appears “jiggly” but not liquidy. 11. Let rest for 10 minutes, then transfer to refrigerator to let cool completely (uncovered) - at least 4 hours, preferably overnight. 12. To serve, slice into small squares and sift with powdered sugar (optional). Store leftovers in the refrigerator, covered, up to 4 days.