Welcome to spring! We love pairing fresh citrus with earthy flavors during this time of year. This cheesecake flavor combines tart lemon with our sweet Raised Gluten Free Lavender Shortbread. Creating a cheesecake that is not only gluten free, but also vegan can be very challenging. However, this is a super simple no-bake recipe. This recipe can be modified with any of our shortbread flavors and any fruit -- the combinations are endless!
refrigerate can of coconut milk (make sure it is really cold, so that the water and fat separate)
prepare crust in food processor -- start by blending package of shortbread, gradually add dates and coconut oil while pulsing until combined. texture should be slightly sticky.
line circular baking pan with strips of parchment paper & spray with non-stick spray. press crust into pan until firm
remove coconut milk from refrigerator -- spoon out fat layer (leave coconut water), blend with a mixer until smooth. add coconut milk on top of crust layer.
put the baking pan in the freezer (with crust and coconut layer) while preparing topping
cut half of lemon into thin slices. juice other half of lemon into a skillet with sugar and water. stir on medium heat until sugar is dissolved. add lemon slices and simmer (flipping lemon slices occasionally) until lemon slices become slightly translucent. place lemon slices on wax paper-lined pan and freeze until hardened/tacky.
let the lemon syrup cool slightly, then drizzle over coconut milk layer. freeze cheesecake again (about 20 minutes). remove from freezer, loosen cheesecake with butterknife, and remove from baking pan. syrup will glide down sides of the cheesecake. use candied lemons as garnish.