Lemon Vanilla Carob Cheesecake
Lemon Vanilla Carob Cheesecake
Prep
40min
Total
40min
Servings
8-16
Ingredients
16
Level
Intermediate
Prep
40min
Total
40min
Servings
8-16
Ingredients
16
Level
Intermediate
Recipe by:Emily von Eux
Lemon Vanilla Carob Cheesecake
Prep:40minTotal:40minServes:8-16
Ingredients
Crust
Cheesecake batter
Carob layer
Directions
Crust
  1. In blender or food processor, grind the coconut and walnuts into a rough flour. Add the rest of the ingredients and combine until a thick, moist dough is formed.
  2. It should hold its shape when pressed between two fingers. Press into the bottom of a springform cake pan, preferably lined with parchment paper or plastic wrap. Leave in fridge.
Cake Batter
  1. blend all ingredients until smooth. Pour over your crust and leave in fridge.
Carob Layer
  1. Blend all ingredients until smooth, adding coconut milk as needed.
  2. Pour over the cheesecake batter and leave in the fridge or freezer overnight. I decorated mine with my go-to baobab drizzle, along with cranberries, pistachios and almonds.
Ingredients
Crust
Cheesecake batter
Carob layer
Directions
Crust
  1. In blender or food processor, grind the coconut and walnuts into a rough flour. Add the rest of the ingredients and combine until a thick, moist dough is formed.
  2. It should hold its shape when pressed between two fingers. Press into the bottom of a springform cake pan, preferably lined with parchment paper or plastic wrap. Leave in fridge.
Cake Batter
  1. blend all ingredients until smooth. Pour over your crust and leave in fridge.
Carob Layer
  1. Blend all ingredients until smooth, adding coconut milk as needed.
  2. Pour over the cheesecake batter and leave in the fridge or freezer overnight. I decorated mine with my go-to baobab drizzle, along with cranberries, pistachios and almonds.
Directions
Crust
  1. In blender or food processor, grind the coconut and walnuts into a rough flour. Add the rest of the ingredients and combine until a thick, moist dough is formed.
  2. It should hold its shape when pressed between two fingers. Press into the bottom of a springform cake pan, preferably lined with parchment paper or plastic wrap. Leave in fridge.
Cake Batter
  1. blend all ingredients until smooth. Pour over your crust and leave in fridge.
Carob Layer
  1. Blend all ingredients until smooth, adding coconut milk as needed.
  2. Pour over the cheesecake batter and leave in the fridge or freezer overnight. I decorated mine with my go-to baobab drizzle, along with cranberries, pistachios and almonds.
Notes

Lemon Vanilla Cheesecake with Carob

Emily Von Euw

Chef: 

Creator of This Rawsome Vegan Life, a blog dedicated to sharing wholesome raw, vegan recipes and information about the lifestyle. Emily von Euw has recently released her first cookbook all about raw desserts called Rawsome Vegan Baking.