Enjoy this rich vegan lemon meringue baked cheesecake! There is a buttery graham cracker crust, a creamy cashew filling with a zesty lemon flavor, and a fluffy aquafaba meringue on top. At any party, this dessert is sure to be a hit.
Ingredients: For the crust:. 1 1/2 cups vegan graham cracker crumbs. 1/4 cup vegan butter, melted. For the cheesecake filling:. 1 1/2 cups raw cashews, soaked overnight. 1/2 cup coconut cream. 1/3 cup lemon juice. 1/2 cup maple syrup. 1/4 cup coconut oil, melted. 2 teaspoons vanilla extract. Zest of 2 lemons. For the meringue topping:. Liquid from 1 can of chickpeas aquafaba. 1/2 teaspoon cream of tartar. 1/2 cup granulated sugar. 1 teaspoon vanilla extract.
Instructions: Preheat the oven to 350F 175C. In a bowl, mix together graham cracker crumbs and melted vegan butter until well combined. Press the mixture into the bottom of a greased 9-inch springform pan. Bake for 10 minutes, then remove from oven and let cool. In a blender, combine soaked cashews, coconut cream, lemon juice, maple syrup, melted coconut oil, vanilla extract, and lemon zest. Blend until smooth and creamy. Pour the cheesecake filling over the cooled crust. Smooth the top with a spatula. In a clean mixing bowl, beat the aquafaba with cream of tartar using a hand mixer until stiff peaks form. Gradually add sugar and vanilla extract while continuing to beat until glossy stiff peaks form. Spread the meringue topping over the cheesecake filling, covering the entire surface. Bake the cheesecake for 25-30 minutes, or until the meringue is lightly golden. Remove from oven and let cool completely. Chill in the refrigerator for at least 4 hours or overnight before serving.
Prep Time: 30 minutes
Cook Time: 30 minutes
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