Bella's Blog

Lemon And Coconut Vegan Cheesecake

I made this to celebrate my clever lady getting some great news today…

More about the making of it on DIVA’s website tomorrow.

Lemon and coconut cheesecake

as borrowed from and altered by me

1 container “Tofutti” cream cheese alternative

1 pack of silken tofu

1/3 cup soy milk

1/3 cup corn flour

1 tsp vanilla extract

5 tbsp golden syrup

2/3 cup powdered sugar

lemon juice from one whole lemon

lemon zest from one whole lemon

3 tbsp bottled lemon juice

3 tsp egg replacer

2 tbsp water

1/2 cup desiccated coconut

2 tbsp vegetable oil

1 pre-made vegan pie crust (super easy; vegan margarine, flour, cold water, oil; prebake, chill; boom)

Pre-heat oven to 200 degrees.

Mix the egg replacer with the water until smooth. Add all ingredients, except for oil (and crust!) and blend until smooth. Slowly stir in the oil.

Pour into pie crust and bake 45-50 minutes or until just barely firm. Allowing it to cool and refrigerating or freezing slightly before serving will firm it up to the proper texture but it’s nice warm too.

Serve with frozen berries or whatever you like.

2 replies »

    • It was very tasty indeed! I forgot to add that I put a pinch of sugar in the crust too and I think lime would work really well in the filling. And possibly a raspberry jam on top of the crust under the filling…? I may have to experiment.. Let me know how you get on :)

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