Raw Lemon Cherry Cheesecake [Vegan]

Contents

Raw Lemon Cherry Cheesecake [Vegan]1 cup cashews 1/2 cup fresh lemon juice 1/4 cup maple syrup 1/4 cup coconut oil 1/2 teaspoon salt 1/2 teaspoon vanilla extract 1/4 cup cherry jam or preserves 1 1/2 cups frozen cherries, thawed For the Crust:For the Filling: For the Topping:Can you please clarify your request?

Indulge in the bright and zesty flavors of this simplicity itself to prepare lemon cherry cheesecake, perfect for a quick yet impressive dessert. With a mix of crunchy almonds, zesty lemon juice, juicy cherries, sweet agave, and creamy vanilla, this blend comes together to craft a delightfully balanced and tantalizingly tangy filling. Simply freeze, and serve!

Raw Lemon Cherry Cheesecake [Vegan]

1 cup cashews
1/2 cup fresh lemon juice
1/4 cup maple syrup
1/4 cup coconut oil
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/4 cup cherry jam or preserves
1 1/2 cups frozen cherries, thawed

For the Crust:

1 cup almonds
1 cup dates
A pinch of salt

For the Filling:

Two cups of almonds, either soaked or blanched for optional use.
1/4 cup lemon juice
1/2 cup agave nectar
1 teaspoon vanilla
A pinch of salt
1/2 cup water, for blending

For the Topping:

1/2 cup cherries
1/2 cup dates
2 tablespoons lemon juice
1/4 cup whole cherries

Can you please clarify your request?

The almonds are finely ground in a food processor equipped with the S-blade. Dates must be added along with a gentle stirring process that continues until the mixture forms a cohesive, sticky consistency. Line the bottom and press the crust into the sides of a well-greased 8-inch springform pan.
With the food processor’s S-blade securely in place, grind the rehydrated almonds to a fine consistency within its chamber. With added lemon juice, agave, vanilla, and salt, process the mixture as needed, incorporating sufficient water to achieve the desired consistency. Allow the filling to settle gently into the pre-baked pastry shell, then use a spatula or spoon to create a seamless, even surface. Cover and freeze until firm.
Blend the cherries, dates, and lemon juice in a high-powered blender until the mixture is incredibly smooth and well combined. Gently fold in the whole cherries and evenly distribute them across the surface of the frozen pie. Allow to set and refrigerate at a consistent temperature until firm to the touch.
Prior to serving, take the pie out of the freezer and let it sit at room temperature for approximately twenty minutes to allow it to partially thaw, enabling easier cutting and serving.

A refreshing twist on a classic dessert! Here’s your vegan lemon cherry cheesecake recipe: Brighten up your day with this radiant Raw Lemon Cherry Cheesecake.

Raw Lemon Cherry Cheesecake [Vegan]