Vegan Sunny Via® agave syrup and lemon cheesecake

Recipe for 2 people
Preparation time : 30 mins


  • 75g of almonds
  • 2 dates
  • 15g of shredded coconut
  • 150g of cashew nuts
  • 50g of coconut oil
  • 60ml of agave syrup Sunny Via®
  • 30ml of coconut milk
  • 65ml of lemon juice (4 lemons)
  • Lemon zest
  • 1tsp of vanilla extract
  • 1 pinch of salt


  1. Make the base by mixing together the almonds, dates, shredded coconut and salt for 5 minutes to form a smooth paste that sticks together.
  2. Spread the mixture over the base of an oiled cheesecake tin and press down with the spatula to compact the mixture down until it is approximately 1/3 of its height. Transfer to the fridge.
  3. Prepare the topping by mixing together all of the remaining ingredients to form a smooth, rich cream.
  4. Spread the topping over the base and smooth with a spatula. Decorate with some lemon zest or slices of lemon!

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