No Bake Lemon Cheesecake
Please read the instructions 2X to understand the process before beginning!
Ingredients
For the Lemon Curd Custard
- 1 cup Plant Milk 240ml
- ¾ cup Water 177ml
- ½ cup Lemon Juice 118ml
- ¾ cup Granulated Sugar 150g
- 3 Tbs Cornstarch 24g
- 2 teaspoon Lemon Zest
For the Crust
- 1½ cup Lemon Cookies crushed 160g
- 4 Tbs Vegan Butter melted 56g
For the Lemon Cheesecake
- 2 cup Raw Cashews 300g
- 1 cup Lemon Custard from above recipe
- ⅓ cup Lemon Juice 80ml
- ½ cup Sugar 100g
- ½ teaspoon Agar
- 12 ounces Vegan Cream Cheese 336g
Instructions
- Soak your cashews overnight or with the quick boil method by boiling the cashews in about 1 cup of water. Once it boils turn off the heat & let them soak for 30 minutes then drain & reserve
- If you have acetate cake strips, I like to line the inside of my springform pan with it this will produce a much cleaner unmolding of the cake later
- First prepare the crust by crushing the vegan cookies in a food processor to fine crumbs add the melted vegan butter & combine until it resembles wet sand.
- Press this into the bottom of an un-greased springform pan & refrigerate until needed
- Next prepare the lemon custard by whisking the sugar with the cornstarch in a small bowl, then add it to a medium sauce pot along with the water, lemon juice, zest & plant milk
- Bring it up to a rolling boil whisking constantly to prevent scorching on the bottom
- Once it boils fully add the lemon zest then pour 2 cups of the custard into a heatproof container & reserve in the refrigerator to set and cool for later~ this becomes the topping
- The remaining custard in the pot should be 1 cup & will now get the sugar & agar & lemon juice listed from the cheesecake portion of the recipe
- Return this to the stove & cook over medium heat until it boils once again, stirring constantly then take it off the heat & reserve at room temperature
- Drain the cashews & place them into a high speed blender with the remaining cheesecake ingredients including the 1 cup of lemon custard that you just re-boiled (it does not have to be cooled)
- Blend on high until the mixture is smooth
- Pour into the prepared crust & freeze the cheesecake for at least 3 hours or overnight then unmold it from the pan and spread the remaining lemon custard over top
Notes
Be sure to read all the notes or success above the recipe!
Storage Lemon Cheesecake must be kept refrigerated at all times & it will stay fresh for up to 1 week I do not like to freeze vegan cheesecake as I feel the texture changes negatively on the thaw
Tried this recipe?Let us know how it was!