Lemon Cheesecake

A simple, creamy lemon cheesecake that's as tasty as it is photogenic.

Here’s a classic dessert made raw vegan, refined sugar free, and gluten free with the perfect tart/sweet creamy texture.

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 🙂

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