Raw Vegan Lemon Cheesecake | Refined Sugar-Free, Oil-Free

For the crust:

1 cup raw almonds (125 g)
1 cup pitted dates (140 g) - they should be soft (if not, soak in hot water for 15 min)
1 lemon zest

For the lemon filling:

2 cups cashews, soaked overnight (260 g)
1.5 cups coconut cream (the hard layer at the top of a full-fat coconut milk can) (260 g)
juice of 2 lemons (125-150 ml)
1 lemon zest
4 pitted dates or 1/4 cup maple syrup (optional)
1/2 càc turmeric

Make the crust:

Place the dates, almonds and lemon zest in a high-speed blender or food processor and process until the dough sticks together when you press it with your fingers. Your dates should be very soft and moist. If not, you can soak them in warm water for 15 minutes.
Line a 7-inch (18 cm) round baking pan with parchment paper. Transfer the dough to the pan and press it firmly with your fingers. If the dough is too sticky you can slightly wet your fingers. Chill while you prepare the filling.

Make the lemon filling:

Place the cashews, coconut cream, dates (if using), lemon juice, lemon zest and turmeric in a high-speed blender or food processor and process until completely smooth and creamy. There should be no chunk of cashew left. This may take more or less time depending of how powerful your blender is.
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full recipe here : bloomingnolwenn.com