Name: Raw Lemon Cheesecake (Vegan)
Prep time: 20 min
Total time: 4 h 20 min
Ingredients: Crust:; 150g dates; 75g almonds - other nuts will work; 75g oat flour (or use 75g more nuts, if you want a strictly raw cheesecake!); Base:; 250g cashew nuts (quick soak in boiling water for 30 min); 75g coconut oil; Lemon juice - half a lemon; 80ml agave syrup; 100 ml coconut milk (thicker, from a can); Additional: Curcuma, Vanilla; 2-3 teaspoons matcha

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Looking for a delicious Raw Lemon Cheesecake?

I’m excited to share with you an easy vegan recipe, for which you will need just 9 ingredients.

It is perfect for events like birthdays, or solely for a sweet and refreshing treat.

First, we will take a quick look at the ingredients, and I will include some essential notes.

After that, you can find the recipe and a video that includes all of the steps.

Let’s begin!

Ingredients for the Raw Lemon Cheesecake

Crust ingredients:

Almonds

For the base, I used almonds, but any other nut will do! You can use most nuts, but for this recipe, I recommend almonds, pecans, walnuts, macadamia, pistachios, or hazelnuts!

To get your nuts package-free, you can look at the bulk section of various stores.

Oats

As I wanted the cake to be a tiny bit less calorie-dense (due to the cream layer, which is with a lot of nuts, too), I split the dry ingredients for the crust – half nuts and half oat flour. Of course, if you want to have a fully raw cake, just omit the oats, and use more nuts.

Oats or oat flour is easily accessible, and most times, you can find it in a paper bag (or in bulk).

Dates

The dates help the crust ingredients to stick together without the need for oil.

They also make the crust sweet and are my favorite ingredient to sweeten cakes or raw desserts. Additionally, they are cheap, and you can easily find them in most bulk stores.

Note: For this recipe, you have to soak the hot water dates for about 10-15 minutes. Dry them, and then they will be ready to use.

Base ingredients:

Cashew nuts

Cashew nuts are the main ingredient for the base. They need to be pre-soaked – either overnight or for 30 minutes in boiling hot water (but don’t boil the nuts).

Once blended, they have a very creamy texture, and they fit perfectly with the lemon flavor.

Find cashew nuts in bulk, and buy in your own bags or jars to avoid plastic and packaging.

Lemon juice

The lemon is a crucial ingredient to get the lemony flavor of the cheesecake. I used the juice of half a lemon, but if you really want intense citrus flavor, you can add more.

You can also use lime juice, but add a bit less, since the taste is stronger.

Coconut oil

The coconut oil will help the lemon cheesecake to get firm, and to tighten.

Agave

I had agave syrup, but you can use maple syrup, molasses, date syrup, or any other sweetener you have on hand!

Coconut milk (canned)

I used coconut milk with 68% coconut extract, so it wasn’t the thickest, but it wasn’t the light one. I will include a short clip underneath to see which one.

Matcha

The matcha powder is optional, but it will make the cheesecake super pretty, while it won’t change its taste.

If you aren’t a big fan, just omit. 🙂

Additional spices – Vanilla and turmeric

The turmeric will make the cake more yellow, without changing the taste, and the vanilla is just a great addition, that fits nicely to the cheesecake.

Raw Lemon Cheesecake (Vegan)

Prep Time: 20 minutes

Additional Time: 4 hours

Total Time: 4 hours 20 minutes

Delicious Raw Lemon Cheesecake recipe that is easy, and 100% vegan.

Ingredients

Crust:
150g dates
75g almonds - other nuts will work
75g oat flour (or use 75g more nuts, if you want a strictly raw cheesecake!)
Base:
250g cashew nuts (quick soak in boiling water for 30 min)
75g coconut oil
Lemon juice - half a lemon
80ml agave syrup
100 ml coconut milk (thicker, from a can)
Additional: Curcuma, Vanilla
2-3 teaspoons matcha

Instructions

Soak the dates first. Place them in hot water for 15 minutes.
Do the same with the cashews, or soak them from the night before.
For the crust - place the almonds (and oats, if you use them) and grind into flour.
Drain the dates, and place them in the blender with the rest of the crust ingredients. Pulse until everything is combined, and you get a sticky consistency.
Spread in 20cm (8 inches) baking dish, and leave it in the freezer until you make the top layer. Wash and dry the blender for the base.
For the base - dry the cashews, and place them in the blender, together with the coconut oil, agave, lemon juice, coconut milk, turmeric, and vanilla. Blend until you get a creamy mixture.
Pour half of it on top of the crust, and spread evenly.
Optional - In the remaining cream, add 1-2 tbsp of matcha powder, and blend. Add more matcha if you want a more intense green color. Once you reach the desired result, pour on top of the yellow layer. Spread evenly and decorate (check the video below to see).
Place in the fridge for at least 4-5 hours or in the freezer for 2-3 hours.

Notes

Use a 20 cm (8-inch) baking dish. If you use a bigger one, the cake will turn out very thin, and not as expected.

You will need a powerful blender, preferably a high-speed blender. I have a Ninja one, and it works great. If you have a weaker blender, leave the cashews in water overnight, as this will make them soft and easy to blend.