Creamy Lemon Cheesecake

Oh how I love sweet treats. You’re either a sweet or a savoury I think, and I was definitely born bearing the sweet-toothed gene. However as long as your sweets are made with whole foods, low in sugar and overall calories, and eaten in moderation, then I truly believe sweet treats are a wonderful part of a balanced happy life. There’s nothing quite like catching up with a good friend over a steaming cup of tea and delicious slice of cake. When I used to flat with my younger sister, we would religiously have afternoon coffee and cake dates every Sunday. We’d trot up to the local bakery where they had incredible homemade cakes on offer, would buy one large slice to share, then take it with us to the cafe next door and savour each bite together with a hot soy chai latte.

So in memory of those coffee and cake dates with my dear little sis, here is a wonderfully simple recipe for a delicious raw cheesecake. As with all my recipes, there’s no dairy, no refined sugar, and even the natural sweeteners have been kept to a minimum. I’ve been playing around with raw cheesecakes for a few years now, and think I’ve finally cracked the code with this wee specimen. The combination of using not just coconut oil, but a little bit of cacao butter as well, adds a creamy element that tastes just like a traditional full cream cheesecake. If you make this for your regular dairy swilling, meat eating loved ones, I promise you they’ll be whispering the V word before you know it!

I love the simplicity of the lemons in this cheesecake, and really, it doesn’t need anything else in terms of flavour – they offset the sweet chewy coconutty base brilliantly. I normally always serve my raw cheesecakes with some sliced seasonal fruit to add some freshness, and a big blob of coconut or greek yoghurt to impart some moisture. The best thing about this cake is it’s so easy to make once you have all the ingredients in your cupboard, and it’s brilliant to slice up and stash in the freezer. I’ll slice the whole thing up, leave a few out to eat that night, then put the rest pre-sliced in the freezer to eat for dessert later during the week.

Please note – if you are wanting to meet any of the specific dietary requirements below, please read my recipe notes.

V GF NF SF

Creamy Lemon Cheesecake

This raw and dairy free lemon cheesecake makes a perfectly zingy afternoon treat or dessert, and is a much healthier option than traditional cheesecake with no refined sugar or wheat.

5 from 1 vote

AuthorBuffy Ellen Gill

Servings 16 slices

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Prep Time 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 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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