Vegan Lemon Cheesecake Jars

Name: Vegan Lemon Cheesecake Jars
Total time: 15 min
Ingredients: lemons, juiced, zest finely grated; Vegan Protein Vanilla; coconut sugar; Coconut oil

with a secret high-protein ingredient

15 min

By Izy Hossack
December 23, 2022

Why trust us?

Citrusy, fresh and bright – this silken tofu-based vegan lemon cheesecake is a delicious snack or dessert that’s super easy to make with added protein and toasted almonds sprinkled on top for crunch. Adding melted coconut oil to the lemon & tofu mixture means that when the mixture is chilled, it sets into a firmer more cheesecake-y texture. If you prefer something more like custard/pudding, you can leave the coconut oil out!

Ingredients

4 Persons

2

lemons, juiced, zest finely grated
15 g

Vegan Protein Vanilla
2 tbsp

coconut sugar
2 tbsp

Coconut oil
30 g

flaked almonds

Preparation

1

Preheat the oven to 180C.
2

Blend the tofu, lemon juice and zest, protein powder and coconut sugar until smooth. Melt the coconut oil, add to the tofu and blend again to combine.
3

Divide the mixture between 4 small jars or glasses then chill overnight (or up to 4 days) until the mixture has firmed up slightly.
4

Place the almonds onto a baking tray and toast in the oven for 8-12 minutes until golden and fragrant.
5

When ready to serve, top the vegan lemon cheesecake mixture with the toasted flaked almonds and serve.
1

Enjoy!