Ingredients
Scale
- 1.5 cups Cracker Crumbs (Gluten-free crumbs can be used.)
- 0.5 cups Sugar (Coconut sugar works as a healthier substitute.)
- 0.5 teaspoon Salt
- 0.5 cups Vegan Butter
- 2 tablespoons Culinary Lavender (Ensure it's food-grade.)
- 0.5 cups Fresh Lemon Juice
- 16 ounces Vegan Cream Cheese
- 3 Flax Eggs
- 0.5 cups Vegan Sour Cream
- 1 teaspoon Pure Vanilla Extract
- 1 cup Fresh Honeycomb or Crushed Nuts
Instructions
- Preheat oven to 350°F (175°C). In a mixing bowl, combine cracker crumbs, sugar, and salt. Mix in melted vegan butter until blended.
- Press mixture into the bottom of a springform pan to form the crust.
- In another bowl, beat vegan cream cheese and sugar until smooth. Add lemon juice, culinary lavender, flax eggs, vegan sour cream, and pure vanilla; mix until combined.
- Pour filling over crust and bake for about 60 minutes or until set in the center. Turn off oven and leave cheesecake inside for an extra hour to cool gradually.
- Refrigerate for at least four hours before serving. Top with honeycomb or crushed nuts as desired.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 18g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg