Recipe Category: Cheesecake
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Vegan Lemon-Lime Cheesecake Recipe
Ingredients
Makes 8 servings
Crust
- ¾ cup old-fashioned oats
- 1/2 cup brown rice flour
- 1/2 cup ground walnuts
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 tablespoons pure maple syrup
- 1/4 cup canola or other neutral oil
- 1 teaspoon pure vanilla extract
Filling
- 1 cup millet
- 4 cups water
- 1/2 cup raw cashews
- 3 tablespoons fresh lemon juice
- 3 tablespoons fresh lime juice
- 1/2 cup agave nectar
- 2 teaspoons pure vanilla extract
- 1 teaspoon lemon extract
- 1/2 cup toasted sliced almonds, for garnish
Method
- Make the crust: Preheat the oven to 350°F
- Grease a 9-inch springform pan and set aside
- In large bowl, combine oats, flour, walnuts, cinnamon and salt and mix well
- In a small bowl, combine the maple syrup, oil and vanilla and mix well
- Add the wet ingredients to the dry ingredients and mix to blend
- Press the crust firmly into the prepared pan
- Bake until lightly browned, about 10 minutes
- Cool 30minutes before filling
- Make the filling: In a large saucepan, bring the millet and water to boil over high heat
- Cover, lower heat and simmer until the water is absorbed and the millet is soft, about 50 minutes
- In a high-speed blender, combine the cashews, lemon juice, lime juice, agave nectar, vanilla and lemon extract
- Process until completely smooth, about 3 minutes
- Lemon extract
- Process until completely smooth, about 3 minutes
- Add the cooked millet to the cashew mixture
- Blend for another 3 minutes, until creamy
- Pour into the cooled crust
- Cool the filling and crust at room temperature for 30 minutes, then refrigerate
- Chill for at least 4hours before serving
- Keep refrigerated
- Garnish with sliced almonds sprinkled around the perimeter and serve

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