Creamy Vegan Lemon Cheesecake (Raw)

When life gives you lemons…

There are few desserts I love more than a lemon cheesecake.

I’ve always had a sweet tooth. You’re either a sweet or a savoury person I think, and I was definitely born bearing the sweet-toothed gene. But as long as your treats are made with whole food ingredients, low in refined sugar, and enjoyed in moderation, I truly believe they can be part of a healthy, balanced, and happy life.

This no bake cheesecake is inspired by many Sunday coffee-and-cake dates with my younger sister. We’d head to our local bakery, choose a slice of whatever homemade cake looked best that week, then savour every bite together alongside a hot soy chai latte. Looking back, it wasn’t really about the cake at all. It was about slowing down, connecting, and creating little rituals that made life feel special.

This version captures all the creamy, tangy satisfaction of a traditional cheesecake, without the dairy, refined sugar, or baking. The combination of cashews, coconut oil, cacao butter, and fresh lemon creates a silky smooth filling that’s rich yet refreshing. Lemons bring more than just flavour too, providing around 30mg of vitamin C per lemon to support collagen production and antioxidant protection. Not that we’re eating cheesecake for the vitamin C, but it’s certainly something the Nutritionist and Naturopath in me appreciates. For an extra citrus boost, I often add in some lemon essential oil or lemon myrtle, which give it lemon superpowers.

If you’ve got lemons falling off the tree faster than you can catch them, use the rest up in my Lemon Meringue Pie, or for an easy afternoon sweet treat, these Lemon Coconut Protein Balls.

What you’ll need

• Cashews. The secret to that silky-smooth cheesecake texture. When soaked and blended, they create an incredibly creamy filling without the need for dairy.
• Fresh lemons. Both the juice and zest bring bright, fresh flavour and natural acidity, balancing the richness of the nuts and coconut. Skip bottled juice if you can – it doesn’t deliver the same brightness.
• Coconut oil. Helps the cheesecake firm up beautifully once chilled while adding subtle richness.
• Cacao butter. Provides extra creaminess and stability, creating a texture that’s closer to a traditional cheesecake.
• Dates. Used in the base for natural sweetness and a delicious caramel-like flavour.
• Coconut nectar. A less refined sweetener that keeps the filling lightly sweet while allowing the lemon flavour to shine.

Kitchen notes

• Lemon, lemon oil & lemon myrtle – what’s the difference? Lemon brings brightness and acidity, while lemon essential oil adds a concentrated citrus lift to the filling. Adding lemon myrtle essential oil makes it even more complex – think supercharged lemon with a slightly herbal depth. Even a few drops absolutely transforms this cheesecake into something far more aromatic and deep. If you don’t have them yet, fresh lemons alone still delivers a gorgeous more subdued result.
• The cacao butter is worth it. The combination of coconut oil and cacao butter is what gives this cheesecake its silky smooth texture. Many raw cheesecakes rely solely on coconut oil, which can leave them quite firm once chilled. The cacao butter helps create a creamier texture that’s much closer to a traditional cheesecake.
• Blend longer than you think. The key to a luscious filling is blending until completely smooth. Even if it looks done, give it another minute or two. Your future self will thank you when every bite is velvety and creamy.
• Try other citrus fruits. Limes, mandarins, oranges, and even grapefruit work gorgeously in place of the lemons, making this a brilliantly versatile recipe for all your seasonal citrus.

Serving & Storage

Once chilled overnight, the filling firms up beautifully and the flavours have time to develop. I’ll often slice the cheesecake into portions, keep a few in the fridge, and freeze the rest for easy desserts later in the week. I love it most about 5–10 minutes after it comes out of the freezer, when it’s perfectly firm and creamy. You can store it covered in the fridge for up to 5 days, or in the freezer for up to 3 months.

I love the simplicity of the lemons in this cheesecake and honestly, it doesn’t need much else. The bright citrus filling offsets the sweet chewy coconut base beautifully. I nearly always serve it with some sliced seasonal fruit and a generous dollop of coconut or Greek yoghurt, which adds freshness and extra creaminess. It’s equally lovely with a cup of tea in the afternoon or as an easy make-ahead dessert when entertaining.

If you’re a mad no bake cheesecake lover, you have to try my Caramel Rooibos Cheesecake next.

V GF NF SF

Creamy Vegan Lemon Cheesecake (Raw)

This healthy raw lemon cheesecake is naturally vegan, dairy free, and no bake. Made with cashews, fresh lemon and coconut, it's silky smooth, deliciously zingy, and surprisingly easy to make.

5 from 1 vote

AuthorBuffy Ellen Gill

Servings 16 slices

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Prep Time 15 minutes mins

Set Time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Ingredients

Base:

• ¾ c almonds, soaked overnight and drained
• ½ c oats (or buckwheat)
• ¼ c desiccated coconut
• ½ c dates, soaked 1 hour and drained
• Zest of ½ a lemon
• ½ tsp vanilla extract
• ¼ tsp sea salt

Filling:

• 3 c cashews, soaked 2hrs and drained
• ½ c coconut milk
• Juice of 2 lemons
• ⅓ c coconut nectar (or other liquid sweetener)
• ⅓ c coconut oil, melted
• 2 tbsp cacao butter, melted
• 1 tbsp psyllium husk or lecithin (optional)
• ½ tsp vanilla extract
• ¼ tsp sea salt
• 10 drops lemon / lemon myrtle essential oil (optional)

Instructions

• Line a cake tin (preferably one with a removable bottom) with a circle of baking paper, cut to fit.
• Add all the dry base ingredients excluding the dates to your food processor and blend until fine. Then add the dates one by one until you achieve a sticky mixture. Pour into your cake tin and flatten down completely with the palm of your hand (wet your palm slightly if it starts sticking), then place in the freezer.
• Now add all your filling ingredients except the coconut oil, cacao butter and psyllium/lecithin and blend until super silky smooth. If you have a high-speed blender you'll get an even smoother result, but a food processor will also do just fine. Once blended, add your melted coconut oil and cacao butter, and psyllium husk, and blend again until completely mixed.
• Pour the filling over the base, smooth down with a spatula, then put back in the freezer and leave for at least 2 hours to set or overnight in the fridge.
• Once set, remove, top with the lemon zest and slice. Store in the fridge for a softer texture, or freezer for firmer (my favourite).

Equipment

• Food processor
• Blender

Recipe Notes

• You could also use brazil nuts, hazelnuts or walnuts in the base. Or do a half half with sunflower seeds which are more affordable.
• The cacao butter is optional, but helps the cheesecake set and stay firmer at room temperature. If you don’t have it, simply replace it with extra coconut oil (and serve your cheesecake from the freezer rather than fridge).

Nutrition Disclaimer

As a Registered Naturopath and Nutritionist, I create nutritionally-balanced recipes using whole food ingredients designed to support optimal health and wellbeing. While I encourage an intuitive approach to eating, I also recognise the value of understanding calories and macronutrients as tools to build awareness around your intake. This awareness can be helpful in aligning your nutrition with your personal health goals.

Please note: all nutritional information provided is an estimate only. Variations will occur depending on the specific brands used, recipe adjustments, and portion sizes consumed. If you have individual dietary needs or health conditions, I recommend booking a personalised consultation for tailored advice.

Nutrition

Calories: 305kcalCarbohydrates: 17gProtein: 7gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.002gSodium: 81mgPotassium: 279mgFiber: 3gSugar: 7gVitamin A: 1IUVitamin C: 0.2mgCalcium: 46mgIron: 2mg

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