Creamiest Dreamiest White Chocolate Lemon Cheesecake

Indulge in the luscious creaminess of this vegan white chocolate lemon cheesecake, where the tangy zest of lemon perfectly complements the sweetness of white chocolate. With a velvety texture and a buttery graham cracker crust, this dessert is a heavenly treat for any occasion.

Ingredients:

• 2 cups raw cashews, soaked overnight
• 1 cup coconut cream
• 1/2 cup coconut oil, melted
• 1/2 cup maple syrup
• 1/4 cup lemon juice
• Zest of 2 lemons
• 1 teaspoon vanilla extract
• Pinch of salt
• 1 cup vegan white chocolate chips, melted
• 1 cup vegan graham cracker crumbs
• 1/4 cup melted vegan butter
• Fresh berries for topping

Instructions:

In a food processor, blend soaked cashews, coconut cream, melted coconut oil, maple syrup, lemon juice, lemon zest, vanilla extract, and a pinch of salt until smooth and creamy

Melt vegan white chocolate chips in a microwave or double boiler until smooth

Add melted white chocolate to the cashew mixture and blend until well combined

In a separate bowl, mix vegan graham cracker crumbs with melted vegan butter until evenly moistened

Press the graham cracker mixture firmly into the bottom of a springform pan to form the crust

Pour the creamy cashew mixture over the crust and smooth the top with a spatula

Refrigerate the cheesecake for at least 4 hours or until set

Once set, carefully remove the cheesecake from the springform pan and transfer it to a serving plate

Top with fresh berries before serving