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5 Ingredient Vegan Lemon Cheesecake

This lemony nicecream cheesecake is so simple to make but full of flavour. Raw, sugar-free, gluten-free, vegan.
Recipe type: Dessert
Serves: 10 slices
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Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes

Ingredients
  

  • 1/2 cup almonds
  • 1/2 cup medjool dates
  • 2 ripe bananas
  • Juice of 1 lemon (about 3 tbs)
  • 3 tbs coconut oil, melted

Instructions
 

  • 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.

Notes

You can make this in advance and defrost a little before slicing and serving.
Keep any leftovers in the freezer.