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An easy no-cook cheesecake that's dairy-free and gluten-free with just a little agave syrup to sweeten. A lusciously lemony vegan dessert that the family will love.




  • 30g coconut oil
  • 100g Nuts Almonds Blanched
  • 100g Dates Chopped



  • 100g Nuts Cashew Kernels
  • 45g Syrup Maple
  • 50g Oil Coconut
  • 150g Milk Almond
  • 2 Lemons




  • Put the cashews in a large bowl & pour over boiling water and leave to soak for 1 hr.
  • Meanwhile, blitz the ingredients for the base with a pinch of salt in a food processor.
  • Grease a 23cm tart tin with coconut oil.
  • Then press the mix into the base and pop in the fridge to set (about 30 mins).



  • Drain the cashews and tip into the cleaned-out food processor.
  • Add all the remaining topping ingredients, reserving a quarter of the lemon zest in damp kitchen paper to serve, then blitz until smooth.
  • Spoon onto the base and put in the fridge to set completely (about 2 hrs).
  • Just before serving, scatter over the reserved lemon zest.

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