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!


Yields24 ServingsPrep Time25 minsDifficultyIntermediate

Ingredients

Crust
 1 cup slivered almonds
 1 cup coconut, unsweetened shredded
 1 tbsp lemon juice, fresh
 1 tbsp agave nectar
 1 pinch salt
Filling
 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 tsp vanilla extract (alcohol-free)
 ¼ tsp salt
 3 tsp soy lecithin, powder (optional)
 1 tsp lemon zest (optional)

Instructions

Make the Crust
1

Blend the almonds, coconut, and salt in a food processor until a flour-like consistency is achieved.

2

Then, add the agave nectar and lemon juice and process until the mixture sticks together.

3

Press the mixture into a 9-inch springform pan.

Make the Filling
4

Blend all ingredients except the lecithin and coconut oil in a high- speed blender, until completely creamy.

5

Add the lecithin and melted coconut oil, and blend on high until well mixed.

6

Pour the filling over the crust and let it firm up in the fridge overnight.

Nutrition Facts

Serving Size 1 slice

Servings 24


Amount Per Serving
Calories 230
% Daily Value *
Total Fat 19g30%
Saturated Fat 11g56%
Trans Fat 0g
Cholesterol 0mg
Sodium 54mg3%
Total Carbohydrate 15g5%
Dietary Fiber 1.4g6%
Sugars 9g
Protein 4g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

Crust
 1 cup slivered almonds
 1 cup coconut, unsweetened shredded
 1 tbsp lemon juice, fresh
 1 tbsp agave nectar
 1 pinch salt
Filling
 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 tsp vanilla extract (alcohol-free)
 ¼ tsp salt
 3 tsp soy lecithin, powder (optional)
 1 tsp lemon zest (optional)

Directions

Make the Crust
1

Blend the almonds, coconut, and salt in a food processor until a flour-like consistency is achieved.

2

Then, add the agave nectar and lemon juice and process until the mixture sticks together.

3

Press the mixture into a 9-inch springform pan.

Make the Filling
4

Blend all ingredients except the lecithin and coconut oil in a high- speed blender, until completely creamy.

5

Add the lecithin and melted coconut oil, and blend on high until well mixed.

6

Pour the filling over the crust and let it firm up in the fridge overnight.

Raw Lemon Cheesecake
2 Comments

Leave a Reply

Your email address will not be published.

Newsletter Signup

Stay connected!

Please wait...

Thank you for the sign up!

Login

Lost your password?