Raw Vegan Lemon Cheesecake

vegan-lemon-cheesecake
Vegan world continues to pleasantly surprise me. I used raw cashew fillings in so many other dessert and by now, I should be used to it. But this dessert managed to blew my mind yet again. The simplicity of it aside, it tasted wonderful.

I must admit that I have a certain amount of compulsion towards lemons, only to be amplified when it involves a dessert. But other happy testers also found this to be in the sweet spot of flavor (and texture) between an ice cream and a cheesecake. So I know that you will like this one.

If you want to impress (yourself or others) with minimal effort, this is the dessert to go to. It also keeps in the freezer for a long time so you can have it in the ready. The recipe is below.

3.8 from 5 votes
Raw Vegan Lemon Cheesecake
Prep Time
20 mins
Total Time
20 mins
 
Course: Dessert
Cuisine: Vegan
Author: Dreamy Leaf
Ingredients
Crust
  • 1/2 cup walnuts
  • 3/4 cup dates pitted
Lemon Cheese Layer
  • 1 1/2 cup raw cashews soaked overnight (or at least 4 hours)
  • 1/2 cup maple syrup
  • 1/4 cup water
  • 1 lemon optionally meyer lemon juice and zest
  • 2 tbsp coconut oil
  • 1 tsp pure lemon extract
  • 1 tsp vanilla extract
  • 1 small pinch of salt
Topping
  • Candied lemons recipe here, optional
  • Shredded coconuts
Instructions
Crust
  1. Grind the crust ingredients in a food processor until you get a sticky paste
  2. Between two sheets of parchment paper, roll the crust out to fit your pan or mold (I used a 6" springform release cake pan)
  3. Lay the crust on the bottom of the pan and put it in the fridge. If your pan doesn't have a release, I suggest lining the pan with parchment paper first
Lemon Cheese Layer
  1. Zest and juice the lemon
  2. Put all the ingredients in a high speed blender and grind until smooth
  3. Add this mix on top of the crust (in the pan)
  4. Sprinkle the shredded coconuts on top and add the candied lemons (optional)
Serving suggestion
  1. Keep in the freezer for at least 4 hours. Take it out of the freezer about 15 minutes before serving

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18 thoughts on “Raw Vegan Lemon Cheesecake

  1. That’s an amazing and perfect raw cake! I’m falling in love with vegan bakery each day more and more.
    I love how impressive and delicious this cake looks and using not so many ingredients which is awesome.

    Your blog is truly COOL! <3

  2. Lovely flavour, but found the filling to be runny, not firm. Drips onto my hand. Should I leave out the water? More coconut oil maybe? First time I have made this. but have made other vegan cheesecakes no problems.

    1. Oh sorry to hear that. Well it is to be frozen, so I don’t quite see how it can be runny. You can definitely try with less water, or thaw it a little less maybe.

  3. Just made this cheesecake! delicious! i added a touch of coconut cream πŸ™‚ Thank you for the recipe. Can i keep it in the fridge once set? or do you recommend storing it in the freezer?

  4. Just made this and it’s DELISH and not too high in processed oil.
    A lovely recipe and I may try it with lime the next time.
    Thank you!

  5. This looks lovely! I am going to give it go, though the only sweetener I use is honey. Do you think I could substitute the maple syrup for honey?

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