Healthy cheesecake? Yes! This raw lemon cheesecake recipes is made with all natural ingredients and is gluten and dairy free!
Today I’m thrilled to share this wonderful Raw Lemon Cheesecake recipe from Genevieve of Mama Natural!
Enter Genevieve…
When Tiffany mentioned she was looking for guest bloggers while she was busy with newborn, I jumped at the chance. Not only do I love her blog and think Tiffany is FABULOUS, I’m also expecting a child in November and loved the idea of helping out a fellow mama! MAMAS UNITE 🙂
OK, so when I started brainstorming recipes for her blog, I knew I had to include coconut…. I mean she *is* the coconut mama after all. But also, coconut is wonderfully nourishing food. It boosts metabolism, memory, mood and let’s face it… it’s delicious!
Next, I’ve been craving lemon and wanted to create a cool, tasty summer treat that required no baking. The results are a Raw Lemon Cheesecake that’s dairy-free for those on restricted diets; and because it’s raw, it’s also easier to digest for most people.
Raw lemon cheesecake ingredients
Here’s what you’ll need:
Lemon cheese
- 3 1/2 c. cashews
- 8 TB organic virgin coconut oil (you can also DIY coconut oil)
- 3/4 c. raw honey
- 3/4 c. organic lemon juice
- Zest of 2 organic lemons
- 1 tsp. organic vanilla extract
- 1/2 tsp. sea salt
- 10 drops stevia (optional)
- 10 drops natural food coloring (optional)
Crust
- 1 c. organic almonds
- 1 c. coconut-rolled dates
- Coconut oil for oiling pan
Raw Lemon Cheesecake
Healthy cheesecake? Yes! This raw lemon cheesecake recipes is made with all natural ingredients and is gluten and dairy free!
Ingredients
Lemon cheese
- 3 1/2 c. cashews
- 8 TB organic virgin coconut oil
- 3/4 c. raw honey
- 3/4 c. organic lemon juice
- Zest of 2 organic lemons
- 1 tsp. organic vanilla extract
- 1/2 tsp. sea salt
- 10 drops stevia (optional)
- 10 drops natural food coloring (optional)
Crust
- 1 c. organic almonds
- 1 c. coconut-rolled dates
- Coconut oil for oiling pan
Instructions
- Take your cashews and put in bowl. Cover with several inches of cool, filtered water. You can add 1 tsp of sea salt, which helps to breakdown anti-nutrients. Let soak overnight. I usually store in refrigerator in the summer due to my warm house. If time is an issue, just soak in filtered water for 1-2 hours.
- Next, take your almonds and coconut-rolled dates and blend in food processor till the mixture starts to clump together. If you don’t access to coconut-rolled dates, just use regular dates and add a few tablespoons of dried, unsweetened coconut.
- Put your crust mixture into an oiled pie pan, preferably a round spring foam pan like this. Pat your crust down so it’s tightly packed and evenly distributed, creating a nice foundation for your cheese.
- Next, drain your cashews and put in a food processor or powerful blender. Add your 8 tablespoons of liquid or softened coconut oil. Then add your honey, lemon juice, lemon rind, vanilla extract, sea salt and blend well. I found I had to blend for a long time to create a smooth, creamy texture and breakdown all the cashews. Taste your “cheese” and add stevia and/or natural food coloring to suit your needs. Both are totally optional.
- Carefully pour or scoop your cheese into your pan, on top of your crust. Use a spatula to smooth out the top so cheese is evenly distributed and looks pretty :). You can dust the top of cake with dried coconut flakes or lemon slices.
- Put in refrigerator and let set for about an hour or two. Serve immediately. You can store leftovers in fridge for 1 week or cut individual pieces and store in freezer. This cake tastes delicious frozen too!
