No Bake Lemon Cheesecake

This cheesecake is so simple. No baking, no complicated steps and easy-to-find ingredients.

Ingredients

-1 slices+

Metric

Method

1. 1

   Put the cashews into a small bowl and pour over hot water. Leave for 1 hour, then drain.

   
2. 2

   Place the 2 tins of coconut milk in the fridge to set the cream. This can take between 1 and 3 hours, depending on how much fat is in the coconut milk.

   
3. 3

   Blitz the vegan biscuits and coconut oil in a food processor until fine. Then transfer to a cake tin and press down with a glass to make an even and firm base. Leave to one side.

   
4. 4

   Remove the tins of coconut milk from the fridge and scoop out the coconut cream that has settled on the top. Put the coconut cream into a blender and either discard the coconut water or use it in another recipe.

   
5. 5

   Add the drained cashews, maple syrup, juice of 4 lemons, zest of 4 lemons, vanilla extract and salt to the blender, and blend until smooth. You may need to do this in two batches if your blender is too small to contain all the ingredients.

   
6. 6

   Pour the cheesecake mix on top of the biscuit base and tap the tin to level out the mixture.

   
7. 7

   Place the cheesecake in the freezer for 2 hours so it becomes nice and firm.

   
8. 8

   Meanwhile prepare the lemon decoration by peeling the remaining lemon and slicing the peel as thinly as possible into strips.

   
9. 9

   Remove the cheesecake from the freezer 20 minutes before serving.

   
10. 10

    Gently remove the cheesecake from the tin and place on a serving plate. Then sprinkle the strips of lemon peel on top.