Tools & Tips

Vegan Pecan Lotus “Cheesecake”

Natalie Alice Zigdon19 comments1587 views


I have been a vegetarian for most of my life, but have only recently turned Vegan. Though it appears that recent changes did nothing to affect my sweet tooth as my cravings don’t seem to subside as easily. Now I have always loved cheesecake, I mean seriously, who doesn’t? So when my niece turned out to be lactose Intolerant I figured I’ll go all out and made up this bad boy right here, and to be frank? This Saturday morning was the test run and half a cake had managed to disappear in only one sitting. And nobody, and I do mean nobody, could have guessed that it wasn’t the “cheesy” kind of cheesecake. So if you’re looking for a vegan delight, you should definitely give this a try 🙂

What you’ll need:


150 Grams Lotus Crackers

50 Grams Roasted Sweetened Pecans

3 Tbs Melted Coconut Butter


1 1/2 Cups of Cashews (Soaked in water for at least 3 hours)

2 Cans of Coconut Cream

Zest and juice of 1 Lemon

1 Vanilla Pod (Or one Tsp of Vanilla extract)

1/2 Cup of Cane sugar


100 Grams of Roasted Sweetened Pecans

20 Grams of Lotus Biscuits


26 Inch Cake Pan


Food processor

How to?

Now I know that you must all be thinking ain’t nobody got time for that, but don’t fret! This thing is surprisingly easy to make. First thing you’ll want to do is the base. For the base itself grab you Lotus biscuits and sweet roasted pecans and process away, than add your coconut oil (Melted in pan or microwave for 20 seconds) and process to fine crumbs.


Layer the mixture and press down on a pan, preferably covered with a baking parchment and set aside


Now we’re getting to the good yumminess of the batter. Drain the soaked cashews and put them in your food processor and blend away until you reach a creamy consistency. Than just add your Vanilla pod, sugar, lemon zest and juice and process away. In the end you should receive a creamy even batter, just like the one shown in the picture below.

Quick Tip: Instead of throwing away the empty pod try saving it in a small bottle with some vodka to make your own yummy vanilla extract



for the second part of the filling take the two cans of coconut cream out of the fridge and flip them over and open them.\ You’ll see a layer of coconut water on top of the cream that you’ll need to remove (Try saving it for a smoothie  instead of just throwing it away). Put the cream in your mixing bowl and mix away until fluffy and soft.

IMG_2117Once your coconut cream is all nice and fluffy add your cashew batter and continue mixing until even


only two more steps to go! Layer your batter evenly on the pan until even and smooth.


For to topping take your pecans and Lotus biscuits and roughly process them, and than just sprinkle them evenly on top



Set cake in a freezer for at least 2 hours and then serve yourself a little piece of this vegan heaven



Lots of love


Natalie Alice Zigdon
Blogger, self proclaimed geek, avid reader and baker, music and art fanatic, and one heck of a crazy lady