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Vegan Lemon Cheesecake with Oat Base

Makes 1 cheesecake

This luscious lemon cheesecake has a gluten free oat base and dairy free cream cheese topping. Light and refreshing - perfect dessert!

Free from Gluten, Soya, Dairy, Nuts
Vegetarian, Vegan

Ingredients

Change Quantities:
  • OAT BASE
  • 150g FREEE Organic Porridge Oats
  • 75g coconut oil
  • 75g sugar
  • 4 tbsp water
  • 1 tsp vanilla extract
  • pinch of salt
  • oil, for tin
  • VEGAN CHEESECAKE
  • 400g dairy free cream cheese
  • 2 lemons, grated rind and juice
  • 1 tsp vanilla extract
  • 50g icing sugar
  • 1 thin lemon slice

Oat Base

  1. Pre-heat the oven.
  2. Rub some oil around the inside of a 18cm/7” round dish or loose-bottomed tin or insert a baking liner.
  3. Put the oats, coconut oil, sugar, water, vanilla extract and salt into a blender and pulse until the mixture starts to hold together.
  4. Tip the mixture into the prepared dish and smooth the top.
  5. Cook for 30 minutes then allow to cool completely.

Vegan Cheesecake

  1. Put the cream cheese, grated lemon rind, lemon juice and vanilla extract into a mixing bowl and beat well.
  2. Sieve the icing sugar into the bowl and stir to combine.
  3. Tip the mixture onto the prepared base and spread the top smooth.
  4. Chill for at least a couple of hours before serving.
  5. Cut the thinly lemon slice into 8 small triangles and place these in a circle on the top of the cheesecake.

Equipment

7”/18cm round dish or loose-bottomed tin, blender and mixing bowl

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

30 minutes

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Ingredients

Change Quantities:
  • OAT BASE
  • 150g FREEE Organic Porridge Oats
  • 75g coconut oil
  • 75g sugar
  • 4 tbsp water
  • 1 tsp vanilla extract
  • pinch of salt
  • oil, for tin
  • VEGAN CHEESECAKE
  • 400g dairy free cream cheese
  • 2 lemons, grated rind and juice
  • 1 tsp vanilla extract
  • 50g icing sugar
  • 1 thin lemon slice

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