Raw Vegan Lemon Cheesecake
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This raw vegan lemon cheesecake is so easy and refreshingly delicious, making it the perfect dessert???. Made from all-natural ingredients, this no-bake cake won’t need an oven, just a freezer! We assure you that you could impress anyone with it, even the pickiest eaters.

Raw Vegan Lemon Cheesecake

We really like a strong lemon flavour, but if you like it less strong, just add less lemon juice to the filling.

Raw Vegan Lemon Cheesecake
Raw Vegan Lemon Cheesecake
How beautifully elegant is it?

We purchase our cashew nuts, walnuts and medjool dates from Buywholefoodsonline, where you can buy in bulk. We are very satisfied with their service and products and the prices are so good. You can buy it here Cashew Nut Pieces 500 g, here Medjool Dates 500 g, and here Organic Walnuts 500 g.

Raw Vegan Lemon Cheesecake

Raw Vegan Lemon Cheesecake

Raw Vegan Lemon Cheesecake

Christina
This raw vegan lemon cheesecake is so easy and refreshingly delicious, making it the perfect dessert. Made from all-natural ingredients, this no-bake cake won't need an oven, just a freezer! We assure you that you could impress anyone with it, even the pickiest eaters.
5 from 7 votes

Enjoy friends! If you make this recipe, please snap a photo and tag @veganvvocals and #veganvvocals on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

Prep Time 30 mins
Cook Time 3 hrs
Total Time 3 hrs 30 mins
Course Birthdays, Brunch, Celebrations, Raw Vegan, Snacks, Sweets, Valentine’s Day
Cuisine Fusion, US Cuisine
Servings 12
Calories 430.5 kcal

Ingredients
  

CRUST INGREDIENTS

  • 2 cup walnuts, raw
  • 200 g medjool dates, pitted
  • 1 pinch salt

FILLING INGREDIENTS

Instructions
 

  • Soak the cashews overnight or boil them for 20 minutes.
  • In a food processor, process the pitted dates for a minute. Add the walnuts and process until a loose dough forms. If it’s too dry, add a few more dates. If it’s too wet, add more walnuts.
    Raw Vegan Lemon Cheesecake
  • Line a round 9-inch cake pan with parchment paper and the sides with strips of it too, so it can slide out easily. Press the crust mixture onto it, then cover and set in the freezer to firm up while you prepare the filling.
    Raw Vegan Lemon Cheesecake
  • Using a high-speed blender, combine all the filling ingredients. We really like a strong lemon flavour, but if you like it less strong, just add less lemon juice to the filling. Process until smooth. Adjust lemon, vanilla or sugar to your own taste.
    Raw Vegan Lemon Cheesecake
  • Take the crust from the freezer and pour the blended filling onto it. Cover with aluminium foil and let it set in the freezer until it is very firm and the whole thing comes out intact (a minimum of 3 hours).
  • Remove the cake from the cake pan very carefully while it’s frozen, taking also the paper from its bottom. Place it on a cake stand and proceed to decorate the top. We topped it with thin lemon slices, fresh raspberries, lemon zest and grated vegan chocolate.
    Raw Vegan Lemon Cheesecake
  • Let it thaw for 2-3 hours or until thawed enough before consuming. We recommend running your knife under hot water to warm it up before cutting the slices (dry with a kitchen towel before cutting).
    Raw Vegan Lemon Cheesecake
  • Store in the freezer for up to 2 weeks. Enjoy!
    Raw Vegan Lemon Cheesecake

Nutrition

Calories: 430.5kcalCarbohydrates: 30.6gProtein: 9.2gFat: 33gSaturated Fat: 8.8gSodium: 122.1mgPotassium: 321.77mgFiber: 3.9gSugar: 18.1g
Tried this recipe?Mention @veganvvocals or tag #veganvvocals!

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