- Almonds 3/4 cup
- Dates 1/4 cup, chopped
- Coconut oil 9 tbsp
- Coconut flakes 1/4 cup
- Cashews 3 cups, salted
- Honey 1/2 cup
- Fresh lemon juice 1/2 cup
- Vanilla 2 tsp
- Salt 1 tsp • 1 kcal
If you are looking for a healthier version of a standard cheesecake or, more specifically, a non-dairy option, this is the perfect cheesecake for you. Made with blended cashews and almonds, this cheesecake is packed with nuts which makes it have a very creamy texture. The fresh lemon juice gives this dessert a nice zing while the dates and coconut oil crust balance out the flavors. This recipe also requires no baking or cooking which is why it is considered ‘raw'. Eat this cheesecake frequently and feel good about having a healthy and mouth watering dessert!
- In a small bowl, soak the cashews by covering them in water. Soak for at least 2-3 hours or overnight if possible.
- Blend the almonds, dates and coconut flakes in a food processor until finely ground. Pour into a small bowl
- Stir the tablespoon of coconut oil into the ground almond mixture. Pour the crust into a spring form, cheesecake pan and press down to pack the crust tightly in.
- Squeeze the fresh lemon juice into a blender. Add the soaked and drained cashews, the 8 tablespoons of coconut oil, honey, vanilla and salt to the blender and puree until smooth
- Pour the puree on top of the cheesecake crust and smooth the top.
- Freeze the cheesecake for about 2-3 hours then remove from the pan and serve!
-Meyer lemons are fantastic in this recipe as they are a little sweeter than regular lemons
-Try using pecans in the crust of the recipe rather than almonds and substitute the honey for maple syrup. These two changes make this recipe perfect for winter!
-Garnish this cheesecake with candied lemon slices for an even more beautiful dessert.