So I went grocery shopping thinking, ok, I’m going to make a lemon cheesecake. I need some macadamias and some lemon and maybe some agave, and some almonds and dates for the base too. Then I got home and unpacked my groceries and remembered I have some very ripe bananas in the fruit bowl that needed to be used. I thought they were destined for banana bread. But instead, I began thinking, wouldn’t banana icecream make a delicious cheesecake topping?
And it does. Oh my, this cheesecake is better than those raw cheesecakes packed with $40 of nuts (not saying there’s anything bad about them though! I’m just on a budget, you know…I can’t afford to spend that much money on dessert every week…).
What I really love about this cheesecake is the simplicity. It puts the “lemon” in “easy peasy lemon squeezy”. You know, you read cheesecake recipes and it’s like, you need these 10 ingredients for the base and now do this and do that, soak this for 10 hours, and you need another 10 ingredients for the “cheese” filling. Yeah, this cheesecake is nothing like that.
Just 5 ingredients. You probably already have these in your kitchen. Almonds, dates, bananas, a lemon and coconut oil. It’s super easy to put together too. Blend the base, pack it in the dish. Blend the filling, pour it over the base. Freeze. Eat. Like I said, easy peasy lemon squeezy.
I’m so glad those bananas didn’t end up in a banana bread before I could turn them into this lemon cheesecake!
5 Ingredient Vegan Lemon Cheesecake
- 1/2 cup almonds
- 1/2 cup medjool dates
- 2 ripe bananas
- Juice of 1 lemon (about 3 tbs)
- 3 tbs coconut oil, melted
- Prepare a small freezer-proof dish (about 20cm x 10cm) by lining with baking paper.
- In a food processor, blend the almonds until fine.
- Pit the dates and add them to the food processor, blend until well combined.
- Press the date and almond mix into a dough and press into the base of the dish.
- In the food processor, blend the peeled bananas, lemon juice and coconut oil until smooth and creamy.
- Pour over the top of the nut/date base.
- Freeze for about 3 hours or until solid.
- Slice and serve.
Keep any leftovers in the freezer.