Raw Vegan Lemon Cheesecake with Anzac Cookie Crust
Raw Vegan Lemon Cheesecake with Anzac Cookie CrustServes: 12 slices Prep Time: 20 minutes + freezing time
For our Anzac Day recipes this year we wanted to change it up a bit. We absolutely love traditional Anzac biscuits which you can find variations of here and here. However, we felt like getting a little experimental in the kitchen and this Vegan Lemony Cheesecake was the result.
We paired an oaty Anzac base with a creamy lemon filling for the perfect combination of sweet and tangy. Take this along to any Anzac Day gathering and you will be sure to impress everyone!!
For the crust: Place all the ingredients into a food processor and blitz to combine. Spoon into a tart tin (roughly 20cm in diameter) and press down using the back of a spoon or your hands to form an even base.
Place in the freezer to chill while you prepare the filling
For the filling: Again place all the ingredients into a food processor and process until smooth and creamy. It is important to be patient here as you want the filling to be as smooth as possible. Process until there are no lumps and you are left with a smooth creamy mixture.
Spoon the mixture into the chilled crust and place back in the freezer to set for at least 4 hours.
Before serving, remove from freezer and allow to rest at room temperature for about 15 minutes.