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Vegan Lemon Cheesecakes

Zesty and creamy lemon cups - like a cheesecake, but so much lighter. These vegan lemon cheesecakes are so easy to put together and make for a lovely chilled treat.
5 from 3 votes
Prep Time 30 minutes
Chill time 2 hours
Course Dessert
Servings 8
Calories 183 kcal

Ingredients
 
 

For the base

  • 100g oat flour use gluten-free oats if necessary
  • Pinch of salt
  • 2 tbsp coconut oil melted
  • 1/2 tbsp maple syrup or liquid sweetener of choice

For the filling

  • 40g cashews*
  • 200ml full fat coconut milk canned
  • 80ml lemon juice
  • Zest of 1 lemon
  • 2.5 tbsp maple syrup
  • 1.5 tbsp cornflour or arrowroot powder
  • 1/2 tsp agar agar**
  • Pinch of turmeric

Instructions
 

  • Mix all the base ingredients in a bowl and press into a muffin mould, or a loaf tin lined with baking paper. Chill in the freezer while you make the lemon filling.
  • Pour the coconut milk into a blender/food processor along with the cashews, lemon juice, lemon zest, maple syrup and a pinch of salt. Blend until smooth.
  • Pour into a pan and mix in the corn starch, turmeric and agar agar. Cook on a medium heat whisking constantly until the mixture thickens.
  • Pour the lemon mixture on top of the base, then leave for 10-15 minutes to cool. Transfer to the fridge and allow to set for a couple of hours. The mixture will thicken as it cools.

Notes

* Soak your cashews for 4 hours or overnight, then drain and rinse before blending. This will give you a smoother result! If you're short on time, you can soak them in boiling water for 30 minutes.
**If you can't get hold of agar agar you can add an extra 1/2 tbsp cornflour instead.
 

Nutrition

Calories: 183kcalCarbohydrates: 18gProtein: 3gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 7mgPotassium: 160mgFiber: 1gSugar: 5gVitamin A: 1IUVitamin C: 4mgCalcium: 22mgIron: 2mg
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