Creamy Citrus Bliss Cheesecake
Indulge in the heavenly combination of tangy citrus flavors and velvety smooth texture in this vegan, low-fat cheesecake. Each bite will transport your taste buds to a blissful state of creamy deliciousness.
ingredients
- 2 cups graham cracker crumbs
- 1/4 cup melted coconut oil
- 1 1/2 cups raw cashews, soaked and drained
- 1/2 cup fresh lemon juice
- 1/2 cup pure maple syrup
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup full-fat coconut milk
- Zest of 1 lemon
- Zest of 1 orange
- Fresh fruit slices, for garnish (optional)
steps
- 1.
Preheat your oven to 350°F (175°C) and lightly grease a 9-inch springform pan.
- 2.
In a bowl, mix the graham cracker crumbs and melted coconut oil until well combined. Press the mixture into the bottom of the prepared pan to form the crust.
- 3.
In a blender, combine the soaked cashews, lemon juice, maple syrup, vanilla extract, salt, coconut milk, and lemon zest. Blend until smooth and creamy.
- 4.
Pour the cheesecake filling over the prepared crust and smooth the top with a spatula.
- 5.
Bake for 25-30 minutes or until the edges are set and the center is slightly jiggly.
- 6.
Remove from the oven and let it cool at room temperature for 30 minutes, then transfer to the refrigerator and chill for at least 4 hours, or overnight for best results.
- 7.
Once chilled, carefully remove the sides of the springform pan. Garnish with orange zest and fresh fruit slices, if desired.
- 8.
Slice and serve the creamy citrus bliss cheesecake chilled. Enjoy!
