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Bright lemon cheesecake infusion made with Almond Cow, vegan and gluten-free

Lemon Cheesecake Infusion

Less than 5 minutes

The bright flavor of lemon and the decadence of cheesecake pair beautifully together in this delightful Lemon Cheesecake Infusion. Made in moments with your Almond Cow!

Servings: 1-2


  • plant-based milk of choice, to the 500mL line of the collector cup
  • ½ cup lemon, peeled and quartered
  • 1 graham cracker, broken into pieces
  • 2 tbsp vegan cream cheese
  • 1 tbsp powdered sugar


Step 1

Add plant-based milk to the collector cup, and add lemon, graham cracker, vegan cream cheese, and powdered sugar to the filter basket.

Step 2

Place the collector cup inside the base (no other liquid is added).

Step 3

Attach the filter basket to the top, and the top to the base.

Step 4

Press the cow, and when the green light stops flashing, your lemon cheesecake infusion is ready!