Christmas vegan ginger lemon cheesecake

I am looking forward to finally sharing this holiday treat recipe with you. Creamy vegan cheesecake contains cashew coconut cream filling, instead of cheese, and a special note is given by various spices like cinnamon, cloves, and nutmeg. Precise instructions are below.

Preparation time: 1h 45 min + 2h to cool down
Servings: 8-10 slices

Crust ingredients:
1 ¼ cup walnuts
1 ½ cup almond flour
⅓ cup coconut sugar
1 ½ tsp ground ginger
1 tsp cinnamon
¼ tsp ground cloves
¼ tsp ground nutmeg
⅛ tsp salt
⅓ cup coconut oil, melted
1 tbsp agave syrup

Filling ingredients:
1 cup cashews (soaked overnight)
1 ¾ cup coconut cream
½ cup agave syrup
1 tbsp vanilla extract
4 tbsp lemon juice
1 tbsp lemon peel, grated
3 tbsp tapioca flour


walnuts, finely chopped
coconut leaves, finely chopped
mint leaves

1. Preheat the oven at 180 ºC, and line the pan (20 cm in diameter) with baking paper. Set aside.
2. Pour the walnuts into the food processor, and blend until homogenous. Add the rest of the dry crust ingredients, and blend until combined. After that, add coconut oil and agave syrup into the mixture, and blend again. The resulting dough should be smooth and firm. If that’s not the case, add 1 more tablespoon of melted coconut oil.
3. Spread evenly one half of the dough on the pan bottom, and the other half spread over the rim of the pan, so you get a lifted cake crust.
4. Put the pan in the oven and bake for 12-15 minutes, or until the crust tops get golden.
5. Take the pan out of the oven, and leave to cool for 10 minutes. Lower the oven temperature to 160 ºC.
6. Pour the filling ingredients into a blender and blend until smooth.
7. After the crust cools, pour the filling over the crust, and put it back in the oven. Bake for about 1 hour.
8. Turn off the oven, leave the cheesecake to cool down at room temperature, then put it into the refrigerator to harden for at least 1 hour.
9. Sprinkle walnuts and coconut leaves over cheesecake, and decorate with mint leaves.
10. Serve and enjoy.