Vegan Lemon Cheesecake Recipe

Preheat the oven to 350°F (180°C).

In a food processor, combine the almond flour, coconut sugar, and melted vegan butter. Press the mixture into the bottom of a 9-inch (23 cm) springform pan to create the crust.

Bake the crust for 10 minutes, then remove from the oven and set aside to cool.

Drain the soaked cashews and combine them in a blender with coconut cream, lemon juice, maple syrup, melted coconut oil, vanilla extract, and lemon zest. Blend until smooth and creamy.

Pour the cashew mixture over the cooled crust in the springform pan. Smooth the top with a spatula.

Bake the cheesecake for 30-35 minutes, or until the edges are set and the center is slightly jiggly.

Remove from the oven and let it cool at room temperature for 1 hour, then transfer to the refrigerator to chill for at least 4 hours, or overnight.

Once chilled, remove the sides of the springform pan and slice the cheesecake into servings.

Serve chilled and enjoy!