Raw Vegan Lemon Cheesecake | Refined Sugar-Free, Oil-Free

RAW VEGAN LEMON CHEESECAKE

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RAW VEGAN LEMON CHEESECAKE

Hey guys 😀

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!

 

RAW VEGAN LEMON CHEESECAKE

A DELICIOUS AND EASY TO MAKE VEGAN TREAT

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.

 

RAW VEGAN LEMON CHEESECAKE

RAW VEGAN LEMON CHEESECAKE FREE FROM GLUTEN, OIL AND REFINED SUGAR

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.

 

RAW VEGAN LEMON CHEESECAKE

RAW VEGAN LEMON CHEESECAKE

ENJOY THE RECIPE!

If you are looking for other healthy, gluten-free, delicious and easy vegan dessert ideas, you can check out the following recipes:

Blueberry Peanut Butter Baked Donuts

Vegan Chocolate Peanut Butter Bars

Bounty Slice with Brownie Base

No-Bake Raspberry Chocolate Tart

I hope you will like this raw vegan lemon cheesecake as much as we do! If you try my recipe, don’t forget to take a picture and to tag me on Instagram (@bloomingnolwenn) so I don’t miss your post. I would love to see your creation and will gladly leave you a comment. You can also leave me a comment below to let me know what you think of the recipe 🙂

Have fun baking!

Nolwenn ☀

 

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Raw Vegan Lemon Cheesecake

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5 from 1 vote
RAW VEGAN LEMON CHEESECAKE
Raw Vegan Lemon Cheesecake | Refined Sugar-Free
Prep Time
15 mins
Resting Time
4 hrs
Total Time
4 hrs 15 mins
 

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

Course: Cheesecake, Dessert
Keyword: Raw Vegan Lemon Cheesecake
Servings: 1 cheesecake
Author: Blooming Nolwenn
Ingredients
For the crust:
  • 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
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
  • 4 pitted dates (optional)
  • 1/2 càc turmeric
Instructions
Make the crust:
  1. 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.


  2. 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:
  1. 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.


  2. Take the prepared pan out of the fridge and pour the lemon filling over the crust. Freeze for at least 4 hours.


  3. Take the cheesecake out of the freezer at least 30 minutes before serving. It keeps well in the fridge for 4-5 days. Enjoy!

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4 Comments

  1. June 17, 2018 / 9:02 pm

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

    • June 18, 2018 / 6:31 am

      Thank you so much Ela, I’m glad you like it 😊 Raw cheesecakes are definitely a great treat 🙂

    • 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 🙂

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