by Buffy Ellen 0 Comments

Lemon Raspberry Cheesecake
Lemon Raspberry Cheesecake #vegan #glutenfree #dairyfree #sugarfree

This delicious raw lemon raspberry cheesecake was shared with us by the bubbly Rachael Campbell. In her words, 'the flavours of this cheesecake take me back to my childhood and remind me of my grandma’s lemon delicious pudding'.

A little tip: If you are making this delicious cheesecake and there are some left overs (which I highly doubt), cut the cake into slices and place in the freezer. That way, you'll have some treats to enjoy during the week.

RawVeganVegetarianPaleoDairy FreeGluten FreeWheat FreeSugar FreeSoy FreeContains Organic IngredientsCruelty Free

Makes 1 cheesecake 9”/23cm spring form cake tin

MAKE WITH

Base
3c almonds
1c medjool dates
1/2c desiccated coconut
Pinch Himalayan rock salt
2tbsp coconut oil (liquid form)

Lemon Raspberry Filling
3 1/2c cashews
1c (full) lemon juice
2/3c coconut nectar/agave syrup
1/2c coconut oil (liquid form)
2tsp vanilla extract
zest of 2 lemons
1 punnet raspberries (fresh or frozen)
pinch Himalayan rock salt

c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon

Lemon Raspberry Cheesecake #vegan #glutenfree #dairyfree #sugarfree

How to
  1. First, make the base. Process nuts and salt in food processor until finely chopped. 
  2. Add dates, coconut oil and shredded coconut. Blend well.
  3. Scrape ingredients from bowl and press the mixture firmly into a lined cake tin and place in the freezer. Save a little of the base mixture and set aside for garnishing the cake. 
  4. Now for the filling, place all ingredients in food processor and blend until smooth and creamy. 
  5. Pour filling onto crust and place in freezer for 2 hours, or until middle of cheesecake is firm to the touch.*
  6. Once frozen and ready to serve allow cake to thaw on bench for 30 minutes and cut into 8-10 slices before serving.

*Option: Fold raspberries through mixture, then pour over base. The colour of the raspberries will make a beautiful swirl through the mixture.

Lemon Raspberry Cheesecake #vegan #glutenfree #dairyfree #sugarfree

x Buffy-Ellen

PS If you liked this recipe we'd love you to share it on Facebook (hit the Like button below), Tweet it, or forward to a health loving friend. And if you make it on Instagram, tag us @begoodorganics and #begoodorganics to be in to feature in our monthly 'Your Be Good Organics' album on Facebook.

 

Lemon Raspberry Cheesecake #vegan #glutenfree #dairyfree #sugarfree

 



Buffy Ellen
Buffy Ellen

Author

Buffy is the founder of Be Good Organics, and loves creating delicious yet simple plant-based whole foods recipes. Buffy also oversees our Be Good Organics online store, full of plant based goodies that she personally uses and loves. Sign up for our newsletter below to be the first to receive her weekly recipes.




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