Vegan Lemon Cheesecake with Cinnamon Plantain Strips

Posted by Maria Guzman on




  • 2.5 ounces Artisan Tropic Cinnamon Plantain Strips
  • 1 cup coconut flakes
  • 1 tablespoons chia seeds
  • 2 tablespoons maple syrup
  • ¼ teaspoon baking soda
  • ¼ teaspoon sea salt

Lemon Cheesecake Filling:

  • 2 cups raw cashews, soaked
  • ½ cup full-fat coconut milk
  • ½ cup coconut oil
  • ½ cup maple syrup
  • 2 tablespoons lemon zest
  • ½ cup lemon juice
  • 2 teaspoons vanilla extract
  • ¼ tsp sea salt


  1.  Place the cashews in a small saucepan and fill with water until cashews are fully submerged. Bring the water to boil and take off the heat and place a lid on the saucepan. Let cashews soak for a minimum of one hour. Drain in to a colander and then rinse.
  2.  Preheat oven to 350 and grease a 9-inch spring form pan and place on a baking sheet.
  3.  Add the plantains, coconut flakes and chia seeds to a food processor and pulse until mixture is finely chopped.
  4.  Add the palm shortening, maple, salt and baking soda and pulse until mixture is combined and starting to form in to a ball.
  5. Press the crust in to the bottom of the pan and bake for 8 minutes. Set aside
  6. Add the cashews, coconut milk, oil, maple syrup, lemon zest, juice, vanilla extract and sea salt to a blender and blend until smooth.
  7. Pour in to the pan and let set in the freezer for about two hours or in the refrigerator for 6-8. Top with coconut whipped cream if desired and serve

If you prefer a more tart cheesecake add more lemon zest to taste


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