Recipe: Vegan Lemon Cheesecake
This easy, no-bake vegan lemon cheesecake is light, sweet, and creamy.
Ditch the dairy for vegan cream cheese to create a delicious, cruelty-free take on this classic dessert.
If you try this recipe, don’t forget to take a photo and tag us on Instagram @speciesunite. We’d love to see how it goes!
Ingredients:
300g vegan biscuits
3 tbsp melted coconut oil
500g dairy-free cream cheese
2 lemons, grated rind, and juice
1 tsp vanilla extract
50g icing sugar
1 thin slice of lemon
Method:
Add the vegan biscuits and coconut oil to a blender and mix until smooth. Then, spoon into a cake tin and press down for a firm base.
In a bowl, combine the vegan cream cheese, the grated lemon rind, and the juice.
Then, sieve the icing sugar into the bowl and stir gently.
When combined, add the mixture to the vegan biscuit base and smooth the top.
Chill in the refrigerator for a couple of hours before serving.
Slice the lemon into thin triangles to decorate the top of the cheesecake.
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