This is a great recipe for a delicious vegan gluten free no bake lemon cheesecake that comes together in about 20 minutes and is ready to serve in 5 hours.
The recipe is very quick to make but you do need to keep it in the freezer for a few hours before serving. This would be a good dessert to make in the morning for serving at supper time. Or you could make it and freeze it in advance of a party or meal that will happen in a few days. The crust is made with almonds, coconut, oats and a couple other items making it gluten free.
The cheesecake part of this delicious dessert is made wit coconut cream instead of cream cheese which makes the recipe vegan so most everyone could eat it. Since the cheesecake is served cold it would be a perfect end to a meal on a hot summer day.
This delicious no bake vegan gluten free lemon cheesecake recipe is from Nuts and will be showing up on my table this summer.
