When life gives you lemons, make lemon curd. Because, once you’ve got lemon curd, you can whip up this amazing lemon cheesecake. It’s vegan, gluten-free and soy-free, and getting it to the dessert table is actually pretty simple – especially if you prepare the curd in advance. With luscious and creamy filling and a crisp crust made from grain-free flour and crushed nuts, this “cheesecake” will satisfy your taste buds and your healthy diet.
Lemon Gluten-Free & Vegan Cheesecake
Preheat 325 degrees Grease pie plate or baking dish with coconut oil.
In large mixing bowl, mix together flour, nuts and ghee until well combined.
Pack and evenly spread mixture into prepare baking dish. Optional: for a crisp crust with nuttier flavor, bake crust for approximately 20 minutes. Let cool before adding filling.
In separate mixing bowl, combine lemon curd, chia/flax “eggs,” vanilla, cream cheese and sweetener, if using. Mix until combined and creamy. Add filling to crust.
Bake 20-25 minutes. Remove and let cool.