Vegan Lemon-Lime Cheesecake Recipe

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

  1. Make the crust: Preheat the oven to 350°F
  2. Grease a 9-inch springform pan and set aside
  3. In large bowl, combine oats, flour, walnuts, cinnamon and salt and mix well
  4. In a small bowl, combine the maple syrup, oil and vanilla and mix well
  5. Add the wet ingredients to the dry ingredients and mix to blend
  6. Press the crust firmly into the prepared pan
  7. Bake until lightly browned, about 10 minutes
  8. Cool 30minutes before filling
  9. Make the filling: In a large saucepan, bring the millet and water to boil over high heat
  10. Cover, lower heat and simmer until the water is absorbed and the millet is soft, about 50 minutes
  11. In a high-speed blender, combine the cashews, lemon juice, lime juice, agave nectar, vanilla and lemon extract
  12. Process until completely smooth, about 3 minutes
  13. Lemon extract
  14. Process until completely smooth, about 3 minutes
  15. Add the cooked millet to the cashew mixture
  16. Blend for another 3 minutes, until creamy
  17. Pour into the cooled crust
  18. Cool the filling and crust at room temperature for 30 minutes, then refrigerate
  19. Chill for at least 4hours before serving
  20. Keep refrigerated
  21. Garnish with sliced almonds sprinkled around the perimeter and serve

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