Searching for cheesecake recipes online can be overwhelming. So I created this simple recipe that is sure to impress. If you’ve got lemons, make this raw vegan cheesecake and eat it too because it’s pretty much guilt free.
If you’re like me, you want the recipe to taste as good as the picture looks! I know there are countless recipe options for homemade cheesecake, but if you want one that is totally vegan, refined sugar free, gluten free AND tastes amazing – then read on my friend. I made this dessert special for you!
This cheesecake has the perfect amount of tart and sweet with a creamy texture that says, I’m as good as I look!
Gia’s Lemon Cheesecake
For the crust:
- ½ cup almonds, raw organic
- ½ cup coconut flakes
- 1 Tablespoon Coconut flour
- Juice of 1/2 small lemon (approx 2 Tablespoons)
- 3 soft Medjool dates
- 1 Tbs coconut oil
Add almonds and coconut flakes to the food processor and run until crumbled. Add the remaining ingredients and process until sticky. Press in to a plastic or parchment paper lined pan. Place in fridge to firm a bit until you make the filling.
For the filling:
- 2 cups cashews
- 3 lemons, zest and juice (1/2 – 3/4 cup lemon juice depending on how lemony you want it)
- ¼ cup maple syrup (could use agave instead if preferred)
- ¼ cup almond milk
- 1 Tbs vanilla
- 10 drops doTERRA Lemon Essential Oil
Add all of the ingredients to a high powered blender and blend until smooth, scraping down sides as needed. Pour filling in to crust and place in the freezer for a couple hours or overnight to firm up. When ready to serve, garnish as you wish. I chose fresh lemon zest and blueberries. For added sweetness, drizzle with more maple syrup or agave.
disclaimer: this post contains an amazon affiliate link. All opinions are my own 🙂