Raw Lemon Cheesecake

This amazing cheesecake is so good, you’ll think it’s the real thing. Made without dairy, this cheesecake is easy to make and is made without baking or cooking!


Quantity Unit Name Link Alternatives
1 cup slivered almonds
1 cup coconut, unsweetened shredded
1 tablespoon lemon juice, fresh
1 tablespoon agave nectar
pinch salt
3 cups cashews, raw
1 ½ cups almond milk, unsweetened
1 cup lemon juice, fresh
1 cup coconut oil, melted
½ cup agave nectar
1 teaspoon vanilla extract (alcohol-free)
¼ teaspoon salt
3 teaspoons lecithin (optional)
1 teaspoon lemon zest (optional)


  1. Make the crust.
  2. Blend the almonds, coconut, and salt in a food processor until a flour- like consistency is achieved.
  3. Then, add the agave nectar and lemon juice and process until the mixture sticks together.
  4. Press the mixture into a 9-inch springform pan.
  5. Make the filling.
  6. Blend all ingredients except the lecithin and coconut oil in a high- speed blender, until completely creamy.
  7. Add the lecithin and melted coconut oil, and blend on high until well mixed.
  8. Pour the filling over the crust and let it firm up in the fridge overnight.

Prep Time: Overnight
Serving Size: 10-12 servings
Jonathan Ewald

“If man thinks about his physical or moral state he usually discovers that he is ill.” – Johann Wolfgang von Goethe

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