No-Bake Lemon Cheesecake

Here's a slightly adapted low-glycemic recipe from Bérengère Philippon. It's easy to make, but you need to plan ahead for chilling time.
No-Bake Lemon Cheesecake
Here's a slightly adapted low-glycemic recipe from Bérengère Philippon. It's easy to make, but you need to plan ahead for chilling time.
Steps
- 1
Make the crust: Mix all the crust ingredients together. Press the mixture firmly into the bottom of a ring mold set on a plate (use a 20 cm/8-inch mold, or 16 cm/6-inch if you have one, as recommended).
- 2
Refrigerate the crust.
- 3
Meanwhile, prepare the lemon cream: Heat the plant-based milk. When it comes to a boil, add the agar agar. Whisk over high heat for 1 minute.
- 4
Remove from heat, add the cream cheese and whisk. Then add the coconut cream, agave syrup, and lemon zest, and mix well.
- 5
Pour the lemon cream over the crust and freeze for 1 hour 30 minutes. Then refrigerate for at least 1 hour before serving.
- 6
Enjoy!
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