Raw lemon cheesecake

Raw lemon cheesecake

This recipe makes a perfect dessert that you can enjoy guilt free as it is free from refined sugars. Of course, as with all natural sugars, it should still be eaten in moderation but it’s so satisfying, one slice is enough to curb that sweet craving.

This is also a great dessert to take along to dinner parties as it is vegan, dairy and gluten free. It is also simple to make and can be stored in the fridge for around 5 days.

You will need:

For the base:

  • ½ cup of cashews (soaked overnight)
  • ½ cup of almonds (soaked overnight)
  • ½ cup of medjool dates
  • 1 tsp of natural vanilla extract
  • 1 tbsp shredded coconut
  • Dash of pink Himalayan salt

For the topping:

  • 1 cup of cashews (soaked overnight)
  • ½ cup of maple syrup
  • ¼ cup of melted coconut oil
  • Zest of one lemon
  • 1/3 cup of fresh lemon juice
  • 1 tsp of natural vanilla extract
  • Dash of pink Himalayan salt

Place all of the ingredients for the base into a food processor and blend. Pour into a 6 inch tin and smooth down to form a flat base. Place in the freezer to chill.

Place all of the topping ingredients into the food processor and blend until creamy. Pour onto the base and put in to the fridge for at least 2-3 hours.

Remove from the fridge and decorate if desired. Serve and enjoy. 🙂


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