No Bake Lemon Cheesecake Recipe (Gluten-Free, Vegan

• Vegan
• Gluten free

• Breakfast Foods

  • 1 cup Rolled oats, gluten free

• Canned Goods

  • 7 oz Coconut cream

• Condiments

  • 6 Lemon juice
  • 1/2 cup Maple syrup

• Baking & Spices

  • 1/3 cup Flaxseed meal

• Nuts & Seeds

  • 1 cup Almonds, raw
  • 1/2 cup Almonds
  • 1 cup Coconut, unsweetened
  • 1 cup Macadamia nuts

Found on blog.nuts.com

Ingredients

• 1 cup raw almonds
• 1 cup unsweetened shredded coconut
• 1 cup gluten-free rolled oats
• 1/3 cup flaxseed meal
• 1/4 cup maple syrup
• 2 lemons, juice
• 7 oz coconut cream*
• 1 cup macadamia nuts
• 1/2 cup slivered almonds
• 1/3 cup maple syrup
• 4-6 lemons, juice

Directions

• Line a 9 by 5 inch loaf baking pan with unbleached parchment paper and set aside.
• In your food processor, add the crust ingredients and pulse until the ingredients come together. If the juice of 2 lemons isn’t enough, add more juice until the ingredients begin to form a crust.
• Place the crust mixture in the prepared baking pan and press down with a spatula until it is flat and even over all sides.
• Place the macadamia nuts, almonds, maple syrup and juice in the food processor and pulse until you obtain a smooth mixture. This will take at least 5 minutes.
• Add the coconut cream and pulse for another 30 seconds.
• Pour the cheesecake mixture over the crust and freeze for at least 4-5 hours.
• Take the cheesecake out of the freezer and let it thaw for 10 minutes. Cut into slices and serve.