Vegan lemon cheesecake

Cheesecake is normally made from cream cheese, butter, eggs, etc., but you can also make a healthy variation and then it will also be vegan. Say what? A healthy cheesecake? Yes, the filling is made of cashew nuts instead of cheese! Try this recipe and you will never want anything else again!

INGREDIENTS - 1 medium-sized cake

• 100 grams of pitted dates

• 120 grams of oatmeal

• 50 grams of pecans

• 180 grams of unsalted cashew nuts, soaked

• 1 lemon (grated zest and juice)

• 100 ml of plantbased milk

• 3 tbsp coconut oil, liquid

• 3 tbsp agave syrup or honey

• 2 tsp vanilla extract


Soak the cashew nuts for at least 4 hours in water. Do you have less time? Then you can also soak them in hot water for 15 minutes. The creamier you want the filling, the longer you will have to let the cashew nuts soak.

For the bottom, mix the pitted dates, oatmeal, pecans and 1 tsp vanilla extract in a blender or food processor to a smooth mass. Cover the spring form with baking paper and spread the mixture on the bottom of the spring form. Push it well and put it in the fridge.

For the filling, rinse the food processor or blender and add the rinsed cashews, milk, coconut oil, agave syrup, vanilla extract and the juice and grated zest of the lemon. Let it run for a few minutes until it becomes a smooth and creamy mixture. Pour the mixture onto the bottom and put the spring form in the freezer for at least 1 hour.

Garnish with extra grated lemon zest before serving and cut small pieces, because it certainly fills well!