No-Bake Vegan Lemon Cheesecake with Raspberry Jelly
Indulge in this No-Bake Vegan Lemon Cheesecake, a refreshing and tangy dessert topped with a luscious raspberry jelly. Perfect for brunch or tea parties, this dessert offers a delightful blend of flavors that everyone will love!
Ingredients:
For the Crust:
1 cups vegan graham cracker crumbs
cup coconut oil, melted 便
2 tbsp maple syrup
For the Filling:
2 cups raw cashews, soaked overnight
cup coconut cream 便
cup fresh lemon juice
Zest of 1 lemon
cup maple syrup
cup coconut oil, melted 便
1 tsp vanilla extract
For the Raspberry Layer:
1 cups fresh or frozen raspberries
2 tbsp chia seeds
2-3 tbsp maple syrup to taste
1 tsp lemon juice
For the Topping:
Fresh raspberries
Lemon zest
Instructions:
Prepare the Crust:
Mix the Ingredients:
In a mixing bowl, combine the vegan graham cracker crumbs, melted coconut oil, and maple syrup until well mixed.
Form the Crust:
Press the mixture into the bottom of an 8-inch springform pan to form an even crust.
Chill:
Place the pan in the refrigerator to set while you prepare the filling.
Make the Filling:
Prepare Cashews:
Drain and rinse the soaked cashews.
Blend the Filling:
In a high-speed blender, combine the cashews, coconut cream, lemon juice, lemon zest, maple syrup, melted coconut oil, and vanilla extract. Blend until smooth and creamy, scraping down the sides as needed.
Pour the Filling:
Pour the filling over the prepared crust, spreading it out evenly.
Set in Freezer:
Place the cheesecake in the freezer to set for at least 4 hours or until firm.
Prepare the Raspberry Layer:
Cook the Raspberries:
In a small saucepan, combine the raspberries, chia seeds, maple syrup, and lemon juice. Cook over medium heat, stirring frequently, until the raspberries break down and the mixture thickens, about 10 minutes.
Cool the Mixture:
Allow the raspberry mixture to cool to room temperature.
Assemble the Cheesecake:
Spread Raspberry Layer:
Once the cheesecake filling is set, spread the cooled raspberry mixture evenly over the top.
Chill Again:
Return the cheesecake to the refrigerator for at least 1 hour to set.
Finish and Serve:
Remove from Pan:
Before serving, remove the cheesecake from the springform pan and transfer it to a serving plate.
Garnish:
Garnish with fresh raspberries and a sprinkle of lemon zest for a beautiful finish.
Storage:
Store any leftovers in the refrigerator for up to 5 days.
Nutritional Information:
Prep Time: 30 minutes
Setting Time: 5 hours
Total Time: 5 hours 30 minutes
Servings: 10
Calories: 350 kcal
Enjoy your refreshing Vegan Lemon Cheesecake with Raspberry Jelly!
Hashtags:
#VeganDessert #LemonCheesecake #NoBake #RaspberryJelly #RefreshingDesserts