Name: Raw Vegan Lemon Cheesecake | Refined Sugar-Free
Prep time: 15 min
Total time: 4 h 15 min
Yield: 1
Cuisine: American
Ingredients: 1 cup raw almonds (125 g); 1 cup pitted dates (140 g) - they should be soft (if not, soak in hot water for 15 min); 1 lemon zest; 2 cups cashews, soaked overnight (260 g); 1.5 cups coconut cream (the hard layer at the top of a full-fat coconut milk can) (260 g); juice of 2 lemons (125-150 ml); 1 lemon zest; 1/2 tsp turmeric; 4 pitted dates (optional); or 1/4 cup maple syrup (optional)

Raw Vegan Lemon Cheesecake made with just 7 ingredients and perfect for a healthy treat. Gluten-free, oil-free and delicious!

Raw Vegan Lemon Cheesecake

How about a big slice of this delicious raw vegan lemon cheesecake to celebrate summer?

At first I wanted to make a no-bake lemon pie but since I had quite a lot of cashews at home I thought “why not make a raw cheesecake with cashews?”. And here is the result, I hope you will like it!

Easy, Healthy and Delicious Lemon Vegan Cheesecake

As you can see in the video, this cheesecake is the easiest to prepare. It only takes 15 minutes to make, the longest part being to let it set in the freezer for 4 hours.

So if you make it early in the morning, you can enjoy a big slice for dessert. Otherwise, if you are not a morning person, you can make it the night before and enjoy it for breakfast the next morning.

Honestly, I don’t know which option is the best since having cake for breakfast is not something I would say “no” to.

Gluten-Free, Oil-Free and Refined Sugar-Free Cheesecake

I am very happy with how this lemon cheesecake turned out since it doesn’t contain any gluten, oil or refined sugar. It does contain quite a lot of fats with the almonds and the cashews, but it is always better to eat whole nuts than to eat oil, which a lot of vegan cheesecakes require.

I also didn’t use any sweetener like agave or maple syrup and I think it doesn’t need any because the crust is already quite sweet thanks to the dates. However, if you feel like it’s not going to be sweet enough for you, you can always taste the filling and add some dates or maple syrup/agave syrup to it.

I hope you will like this raw lemon cheesecake! It is:

Refined sugar-free
Healthy
Tasty
Creamy
Lemony
Delicious

Have fun baking!

Nolwenn ☀

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☀

More Raw and No-Bake Vegan Desserts:

Raw Vegan Lemon Cheesecake | Refined Sugar-Free

Yield: 1 cheesecake

Prep Time: 15 minutes

Additional Time: 4 hours

Total Time: 4 hours 15 minutes

Raw Vegan Lemon Cheesecake made with just 7 ingredients and perfect for a healthy treat. Gluten-free, oil-free, refined sugar-free and delicious!

Ingredients

For the crust:

For the lemon filling:

2 cups cashews, soaked overnight (260 g)
1.5 cups coconut cream (the hard layer at the top of a full-fat coconut milk can) (260 g)
juice of 2 lemons (125-150 ml)
1 lemon zest
1/2 tsp turmeric
4 pitted dates (optional)
or 1/4 cup maple syrup (optional)

Instructions

Make the crust:

Place the dates, almonds and lemon zest in a high-speed blender or food processor and process until the dough sticks together when you press it with your fingers. Your dates should be very soft and moist. If not, you can soak them in warm water for 15 minutes.
Line a 7-inch (18 cm) round baking pan with parchment paper. Transfer the dough to the pan and press it firmly with your fingers. If the dough is too sticky you can slightly wet your fingers. Chill while you prepare the filling.

Make the lemon filling:

Place the cashews, coconut cream, dates (if using), lemon juice, lemon zest and turmeric in a high-speed blender or food processor and process until completely smooth and creamy. There should be no chunk of cashew left. This may take more or less time depending of how powerful your blender is.
Take the prepared pan out of the fridge and pour the lemon filling over the crust. Freeze for at least 4 hours.
Take the cheesecake out of the freezer at least 30 minutes before serving. It keeps well in the fridge for 4-5 days. Enjoy!

20 Comments

Ela
June 17, 2018 / 9:02 pm

Your cheesecake looks amazing. I love raw vegan cheesecakes so much. 🙂

- Blooming Nolwenn
  Author
  June 18, 2018 / 6:31 am
  
  Thank you so much Ela, I’m glad you like it 😊 Raw cheesecakes are definitely a great treat 🙂
  
Savvy Southern Chic
June 18, 2018 / 3:00 am

This sounds amazing!

- Blooming Nolwenn
  Author
  June 18, 2018 / 6:32 am
  
  Thank you very much 🙂 I hope you will give my recipe a try and that you will like it 🙂
  
Kiwi Kotiro
October 22, 2018 / 6:58 am

Just made this cheesecake for a shared lunch…DELICIOUS!! It’s still in the process of setting but already tastes so good <3

- Blooming Nolwenn
  Author
  October 22, 2018 / 8:56 am
  
  Thank you so much for your feedback, I’m glad you like it! 😀
  Nolwenn ☀
  
Zoe Watson
October 27, 2018 / 2:10 am

Yum this looks so good. Would it freeze well?

- Blooming Nolwenn
  Author
  October 27, 2018 / 5:48 am
  
  Hi Zoe, yes, it freezes well. Remember to take it out of the freezer 30-60 minutes before serving.
  I hope you will like my recipe 🙂
  Nolwenn ☀
  
Silpa
October 27, 2018 / 6:28 am

Lemon cheese cake is wonderful. Thats too no bake. Yum. Thanks for sharing.

- Blooming Nolwenn
  Author
  October 27, 2018 / 6:43 am
  
  Thank you, Silpa! I hope you will try my recipe 🙂
  Nolwenn ☀
  
Kat
May 28, 2019 / 5:36 pm

This looks so good. Could I use something other than cashews? Unfortunately, we have a cashew allergy.

- Blooming Nolwenn
  Author
  May 29, 2019 / 8:21 am
  
  Hi Kat, you could use an equal amount of any other nut in place of cashews.
  I think sunflower seeds, walnuts and pine nuts would work really well here. Make sure to soak them overnight for a creamier cheesecake.
  I hope this helps 🙂
  Nolwenn ☀
  
Mart
May 29, 2019 / 7:18 pm

It looks amazing! However, I’m not a big fan of lemons, could I use blueberries or another fruit instead?

- Blooming Nolwenn
  Author
  May 30, 2019 / 9:23 am
  
  Hi Mart, if you like oranges you could use orange juice and orange zest instead.
  For a blueberry cheesecake you could try adding 1 cup of blueberries to your blender along with the other filling ingredients. Leave out lemon juice and use water instead. Don’t use turmeric either as it’s just for the yellow color.
  This is just an estimation as I haven’t tried this recipe with another fruit. Do let me know how it goes if you try it 🙂
  I hope this helps!
  Nolwenn ☀
  
  - Mart
    May 30, 2019 / 10:22 am
    
    Thank you for your answer!
    I guess I’ll try one with oranges and another one with blueberries🙂
    I’ll let you know how both turned out👍
    
    - Blooming Nolwenn
      Author
      May 30, 2019 / 10:25 am
      
      Yay, I’m excited to know how it turned out for you 🙂
      
Hanna
June 18, 2020 / 7:57 pm

Sounds delish! Can’t wait to try it 🙂 quick question, would it work to leave the cake to set in the fridge overnight instead of putting into the freezer for 4h?

- Blooming Nolwenn
  Author
  June 19, 2020 / 12:59 pm
  
  Hi Hanna, thanks for your comment!
  Yes, absolutely, you can leave the cheesecake to set in the fridge overnight 🙂
  Let me know how it went!
  Nolwenn
  
Shachi Agarwal
July 17, 2020 / 6:46 pm

Amazing recipe. Going to prepare it for my daughter’s birthday tomorrow. How did you prepare the raspberries on the top of the cake?

- Blooming Nolwenn
  Author
  July 18, 2020 / 8:15 am
  
  I’m happy to hear that 🙂 Happy birthday to your daughter!
  I simply thawed frozen raspberries that I then placed on top of the cheesecake.
  Happy baking!
  Nolwenn

Raw Vegan Lemon Cheesecake | Easy

Raw Vegan Lemon Cheesecake

Easy, Healthy and Delicious Lemon Vegan Cheesecake