Vegan Meyer Lemon Cheesecake. This Cheesecake is plant based making it a healthy choice...This is one of my Secret Recipes I have decided to share with you.

This is one of my most popular Cheesecakes that I sell. I thought I would offer it to you so you would have a special treat to serve for special occasions. Who does not like Cheesecake? I have been told by many people that it tastes like the real thing! The best part about this cake is that it is also healthy for you as well. Free from all the sugar and dairy that usually is added to this cake. I hope you enjoy it and find it a regular dessert that you serve and Wow your guests.   

 Meyer Lemon Raspberry Cheesecake

Crust Layer

2 cups Macadamia nuts( or a mix of cashews and walnuts)

4 medjool dates (or 12 honey dates)

1/8 tsp Himalayan salt

Lemon zest 1 TBS

Lemon Filling

1 cup Meyer lemons

2 cups cashews soaked for 6 hrs

1/3 cup raw agave or maple syrup or honey

¾ cup cacao butter, butter, softened or coconut oil, softened

¼ cup coconut oil, melted

2 tsp lemon zest

Pinch Turmeric

Crust

Place nuts in food processor and process till crumbly, before oil is released and slowly add dates .  When sticky the dough is ready.  You may have to add more dates.  Add salt and lemon zest.  Place in a springform mold and spread  crumbs evenly.  Push down with fingers working the sides first.  Does not have  to be perfect as it will not spoil the look.  You do not need to grease pan but  you can wrap saran wrap or parchment paper so you can slide it off onto a plate.

Lemon filling

Place all ingredients, except oil in a blender and blend until smooth. Add oil last until just blended. Taste and adjust sweetener. Place on to of the crumbs and smooth the top. place in the fridge for 4 to 6 hours to set. Can place in a freezer. Will keep up to 6 months in a freezer and 2 weeks in refrigerator.

Serve with a raspberry compote or lemon slice