Lemon Coconut Vegan Cheesecake (Sugar free)

Makes 8 squares



  • 3/4 cup desiccated coconut
  • 1 banana


  • 2/3 cup raw cashews (soaked overnight to soften)
  • 1/3 cup coconut cream
  • 2 tbsp coconut oil (melted)
  • 1 banana
  • Juice of 1 lemon
  • Optional: Tumeric powder for color


Blend banana. Mix banana with desiccated coconut. Pressed filling into a pan. I used a loaf pan. Baked in 180 degrees oven for 20-25 mins. Let cool completely.

Blend cashews, banana, coconut cream, lemon juice till combined. Add in coconut oil and blend.

Pour onto cooled crust. Freeze for 4 hours or more.

To serve, take it out of the freezer for 15-20 mins to thaw. Enjoy!

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