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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
mins
Cook Time
3
hrs
Total Time
3
hrs
5
mins
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.