Lemon Vegan Cheesecake

It's cherry season and we want to celebrate with this lemon vegan cheesecake. This raw cake has a Cherry Coconut Nii Bar crust and is topped with fresh sliced seasonal cherries. Pure deliciousness!




  • 1 1/2 cup raw cashews (soaked for two hours)
  • 1 cup coconut cream
  • 2/3 cup maple syrup
  • 2 tbs extra virgin coconut oil (we personally love Nutiva's coconut oil)
  • 2 tbs lemon zest
  • 2 tbs lemon juice
  • 2 tbs cornstarch
  • 1 tbs vanilla
  • 1/4 tsp sea salt

6 Cherry Coconut Nii Bars


  • 1O oz sweet fresh pitted cherries
  •  1/3 cup of honey 



  1. Place all ingredients for the filling in a blender
  2. Blend on high speed until creamy
  3. For the crust, roll out 6 Nii Bars and lay them on a glass pie pan
  4. Pour blender content over the crust and refrigerate for 2 hours
  5. For the topping, blend both ingredients together
  6. Pour topping over the cheesecake after the cheesecake has chilled

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