When life gives you lemons, add a little zest to your life by whipping up a vegan cheesecake with our Un-Brie-Lievable Cheese and our Unsalted Butter. 🍋🍋🍋
Start by making the candied lemons. Bring the water and sugar to a boil in a saucepan then reduce the heat to medium. Add in the lemon slices and cook for about 15-20 minutes, flipping halfway. When cooked through, take out and place on a baking sheet to dry.
For the cheesecake, make the crust by adding the graham crackers to a food processor, or a plastic bag and mix until you get crumbs. Add them to a bowl and add the melted butter and sugar and mix until thoroughly combined. Add to a round baking dish and press down using your spatula, spoon or measuring cups. Set aside.
To make the filling, add everything to a blender. Pour the filling into the crust and freeze for 2-3 hours. Once frozen, top with candied lemons.
Ingredients
Directions
Start by making the candied lemons. Bring the water and sugar to a boil in a saucepan then reduce the heat to medium. Add in the lemon slices and cook for about 15-20 minutes, flipping halfway. When cooked through, take out and place on a baking sheet to dry.
For the cheesecake, make the crust by adding the graham crackers to a food processor, or a plastic bag and mix until you get crumbs. Add them to a bowl and add the melted butter and sugar and mix until thoroughly combined. Add to a round baking dish and press down using your spatula, spoon or measuring cups. Set aside.
To make the filling, add everything to a blender. Pour the filling into the crust and freeze for 2-3 hours. Once frozen, top with candied lemons.