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So the other day I found myself with some extra vegan creamcheese in the fridge and thought what a perfect opportunity to make a cheesecake. But then the decision of what kind; chocolate, blueberry? But then I noticed a few lemons laying around and some extra coconut milk in the fridge. Ah ha, a lemon-coconut variety sounded intriguing! Turns out that this combo works beautifully together; it’s light, tangy, creamy and refreshing-perfect for a hot summer night. I hope you enjoy!

Vegan Lemon-Coconut Cheesecake
Preheat oven 350 degrees

1 12-oz.pkg. silken tofu
12 oz. vegan creamcheese
1/2 C cane sugar
1/3 C coconut milk
1/4 C unsweetened coconut flakes
Juice & zest of one lemon
1 tsp. vanilla extract
2 1/2 tsp. agar agar flakes

Blend together all ingredients EXCEPT agar agar flakes until smooth. Make sure there are no large chunks of cream cheese. Add agar agar flakes and blend again for another minute or two. Pour into pie crust (see recipe below) and bake for 30 minutes. After 30 minutes, turn oven off and let cheesecake sit in hot oven for another 40 minutes. Remove and let cool completely. Tastes best chilled.

You’re welcome to use a pre-made crust, but if you’re feeling adventurous use the recipe below. It’s delicious!

Almond-Coconut Crust:
Preheat oven 425 degrees

1/2 C almond flour
1/2 C rice flour
1/4 C wheatgerm
1/4 C unsweetened coconut flakes
1/4 C vegan butter, melted

Mix together the flours, wheatgerm and coconut until well mixed. Add the melted butter and fluff with a fork. Pour into cheesecake pan and press down with your fingertips to the edge of the pan until the entire pan is covered. Make sure to pack the crust pretty tight. Bake for 12 minutes until lightly toasted.