Lemon Cheesecake

Mary @mary.capelle has made this delicious vegan lemon cheesecake ? with a great presentation to surprise your guests over dessert. An easy recipe, 15 minutes ,our coconut cream from the range of Ecomil cuisine, lemon and cashew nuts and it´s ready to eat ?



15′ of preparation

For the base:

– 25g oatmeal flakes

– A date soaked for 5 minutes in hot water and then pitted

– 10g of coconut flower syrup

– 5g coconut oil

For the lemon cream:

– 50ml Ecomil Coconut Cuisine

One teaspoon of coconut flower syrup

– 25g of cashew  soaked for 4 hours and then drained

– One teaspoon of coconut oil

One tablespoon of lemon juice

2 small lemon zests


  1. Start by preparing the base by mixing it in a blender.
  2. Before pouring the mixture, oil it thoroughly with coconut oil so that it can be easily removed later.
  3. Press the mixture into a small cookie cutter or ramekin and crush well with the back of a spoon. Put in the fridge for 15 minutes
  4. Prepare the lemon cream by mixing everything together and pour the mixture into the pan.


Thank you @mary.capelle for this delicious recipe !