I absolutely love making no-baking- required raw desserts with just
a food processor, blender and a few utensils. Many people shy away from attempting to make raw desserts because they think they’re difficult, but I know once you make my raw lemon cheesecake, you’ll be motivated to whip up many more.
This cheesecake is made with gorgeous whole-food ingredients. It’s free from dairy, refined sugar and gluten, making it a healthy dessert choice the whole family can enjoy. You’ll love the pairing of the zesty lemon filling andthe sweet, fresh raspberry topping. My raw cheesecake is a favourite in our household; family and friends alike are always wowed when I serve it up for dessert. I like to make it every year for Christmas and hope this recipe inspires you to treat your own family to it this year.
1 cup pitted dates
1 cup almonds
1⁄2 cup shredded coconut
1 tbsp extra virgin coconut oil
Zest of one lemon
3 cups raw cashew nuts
1⁄2 cup full-fat coconut milk
2 tbsp extra virgin coconut oil (melted) 4 tbsp pure maple syrup
Juice of 5 lemons
Zest of 2 lemons
Pinch Himalayan pink salt RASPBERRY TOPPING
2 cups frozen raspberries
1 tsp freeze-dried raspberry powder (I use Fresh As Products)
1 tbsp pure maple syrup
1. Place the dates in a bowl, cover with boiling water and leave for 10 minutes to soften.
2. Once softened, drain and add the dates
to your food processor with the remaining crust ingredients (except the lemon zest) and process until the mixture starts to come together. It should be quite sticky when pressed between your fingers.
3. Pour the mixture into a greased round spring-form pan (I use coconut oil to grease the pan, or line it with baking paper). Use your fingertips to press the mixture down evenly and shape into a crust.
4. Refrigerate while you make the filling.
1. Place the cashews in a bowl, cover with water and soak for at least 3-4 hours, then drain and rinse.
2. Add the soaked cashews and the remaining filling ingredients to a high-speed blender and blend until smooth and creamy (I use a Vitamix; with a regular blender you may need to pause frequently to scrape down the sides then keep blending until smooth).
3. Pour the filling into your prepared crust. Gently jiggle the pan to remove any air bubbles in the filling.
4. Freeze the cheesecake for 30 minutes while you make the topping.
1. Place all of the topping ingredients in the blender and process until smooth.
2. Remove the cheesecake from the freezer and pour on the topping, spreading it evenly with a spatula.
3. Put the cheesecake back into the freezer for at least four hours.
4. To serve, let the cheesecake sit at room temperature for 20 minutes or more, then carefully remove it from the pan and garnish with the lemon zest before slicing.
5. This cheesecake can be stored in the fridge for about five days, or slice it into pieces and freeze.