Citrusy Vegan Cheesecake

Amazing cheesecake with a lovely citrusy flair. The combination of citrus and cheesecake is a winner!

It is the best vegan cheesecake ever! The crust is so decadent, and the cheesecake is light yet satisfying. Top it with your favorite fruits and enjoy. It is loaded with protein, light in sugar, and better then a "real" cheesecake. It is super easy to make and a great cake for a beginner baker.



For the crust:

In a food processor add about 7-9 graham crackers 4.8oz/136g

1/2 cup slivered almonds 

1 tablespoon coconut oil

For the filling:

Zest of one lemon

One package of silken organic tofu 16oz/454g

1 cup soaked raw cashews (all night)

1 package of tofutti sour cream 12oz/340g

1/2 teaspoon vanilla extract

2 teaspoons lemon juice

1/2 cup brown raw sugar

2 teaspoons arrowroot



Heat oven to 375 F.

In a food processor add all the crust ingredients. Pulse until it reaches a sandy texture.

Take a round baking sheet. Pour the mixture on the bottom and press  with your hands firmly.

For the filling: add all the ingredients into a clean food processor, and let it work until it becomes super smooth.

Pour the filling on top of the crust and bake for about 40 minutes. Let it cool, and then chill it in the fridge for few hours or over night. Decorate with your favorite fruits and serve cold.

Estee RavivCakes, Desserts