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Raw Vegan Lemon Cheesecake
Beautiful raw vegan lemon cheesecake is a tasty and healthy dessert. It’s gluten-free and free of refined sugar.
Veera R.
Prep time
15
minutes
mins
Cooking time
4
hours
hrs
Total time
4
hours
hrs
15
minutes
mins
Cook Mode
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Category:
Dessert
American
Servings:
15
Calories:
204.93
kcal
Ingredients
Crust:
1
cup
pitted dates
½
cup
nuts
any nuts will do
2
tablespoon
coconut oil
Filling:
2
cups
cashews
⅓
cup
coconut butter
grated zest of 2 lemons
squeezed juice of one lemon
4
tablespoon
maple syrup
½
teaspoon
turmeric
Instructions
Soak the cashews in cold water overnight. Or half an hour in boiling water (don't cook). Drain and rinse before starting to make the cake filling.
Prepare the crust before the filling. Measure dates, nuts and 2 tbsp of coconut oil in a blender and blend to a sticky paste.
Press the crust paste with your fingers in a 6-inch spring form and put the form in the freezer to wait for the filling to be prepared.
Put all the rest of the ingredients in a cleaned blender and pulse until the mixture in silky and smooth.
Pour the filling over the crust and let to set in the fridge for overnight or if you are in a hurry, for a couple of hour in the freezer.
Nutrition
Calories:
204.93
kcal
(10%)
|
Carbohydrates:
18.91
g
(6%)
|
Protein:
4.52
g
(9%)
|
Fat:
13.72
g
(21%)
|
Saturated Fat:
3.86
g
(24%)
|
Sodium:
4.62
mg
|
Potassium:
228.4
mg
(7%)
|
Fiber:
2.58
g
(11%)
|
Sugar:
10.83
g
(12%)
|
Vitamin C:
4.48
mg
(5%)
|
Calcium:
22.34
mg
(2%)
|
Iron:
1.6
mg
(9%)