Vegan Keto Lemon Cashew Cheesecake

Dive into the zesty and creamy world of vegan desserts with this Vegan Keto Lemon Cashew Cheesecake. It's a refreshing treat that's perfect for those following a ketogenic lifestyle without compromising on flavor or texture. The combination of lemon's tanginess with the richness of cashews creates a delightful, guilt-free indulgence.

Course Desserts

Cuisine Keto, Vegan

Keyword Dairy-Free Keto Cheesecake, Lemon Cashew Cheesecake, Low Carb Vegan Cheesecake, Vegan Keto Dessert

Prep Time 20

Cook Time 0

Chill Time 4

Total Time 4 20

Servings servings

Calories 350kcal

Equipment

9-inch springform pan
Medium mixing bowl
High-speed blender
Spatula

Ingredients

For the crust:

1 cup almond flour 112 g / 4 oz
¼ cup coconut flour 30 g / 1.05 oz
⅓ cup granulated erythritol 67 g / 2.36 oz
¼ cup coconut oil, melted 60 ml / 2 oz
1 tsp vanilla extract

For the filling:

2 cups raw cashews, soaked overnight and drained 300 g / 10.6 oz
¾ cup canned coconut cream 180 ml / 6 oz
½ cup fresh lemon juice 120 ml / 4 oz
Zest of 2 lemons
½ cup granulated erythritol 100 g / 3.53 oz
1 tsp vanilla extract
Pinch of salt

Instructions

Begin by preparing the crust. In a medium mixing bowl, combine almond flour, coconut flour, and granulated erythritol. Stir in melted coconut oil and vanilla extract until the mixture resembles a crumbly dough.
Press the dough evenly into the bottom of a lined 9-inch (23 cm) springform pan, creating a firm base. Place in the freezer to set while you prepare the filling.
For the filling, place the soaked and drained cashews in a high-speed blender. Add coconut cream, lemon juice, lemon zest, granulated erythritol, vanilla extract, and a pinch of salt.
Blend on high until the mixture becomes very smooth and creamy. This may take a few minutes, and you might need to scrape down the sides occasionally.
Remove the crust from the freezer and pour the cashew mixture over the crust, smoothing out the top with a spatula.
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until the cheesecake is firm and set.
Once set, remove the cheesecake from the springform pan, slice, and serve chilled. Optionally, garnish with additional lemon zest or a few thin lemon slices for an extra pop of flavor.

Notes

Ensure cashews are soaked overnight or at least 4 hours for optimal creaminess.

If you don't have a high-speed blender, a food processor should work as well, though the texture might be slightly less smooth.

Keep cheesecake refrigerated and consume within 5 days for best freshness and taste.

For a nut-free version, replace almond flour with sunflower seed flour and cashews with soaked and chilled sunflower seeds.

Nutrition