Raw Lemon Raspberry Cheesecake

misssk Dessert, Gluten-free, Handmade, Raw, Scratch cooking, Vegan, Veggie Leave a Comment

This all raw, all natural “cheesecake” is packed with nutrients, free of dairy and sugar and rich and creamy enough to satisfy any cheesecake fanatic. Sunflower lecithin (found at most health food stores) acts as a thickener, supports major body functions like breathing and energy production, and feeds the brain and nervous system.

Adapted from The Rawtarian and Loving it Raw

Yield: Makes 12 servings

Cook time: 30 minutes, plus time to freeze and presoak

Ingredients:

For the crust:
1/2 cup almonds, soaked 2 – 4 hours
6 oz macadamia nuts, soaked 1 hour
5 pitted Medjool dates, soaked 1 hour, water reserved
Pinch sea salt
1/4 cup dried, unsweetened coconut

For the filling:
3 cups cashews, soaked 2 – 4 hours
3 pitted Medjool dates, soaked 1 hour
1/4 cup lemon zest, plus 1 tbsp
3 whole lemons, seeded and sectioned
1/4 cup honey
3/4 cup coconut oil
1 tablespoon vanilla
1 tsp sunflower lecithin or 1/4 tsp xanthan gum (available at health food stores)

For the topping:
1 cup fresh raspberries
1/2 cup honey
1 tsp coconut oil

Place raspberries and half of lemon slices in a bowl in the freezer.

Pulse almonds to a coarse meal in a food processor. Add macadamia nuts, dates and salt and continue blending until nuts are fine and dough sticks together.

Sprinkle 9” pie or brownie pan with coconut. Press dough over top to create crust. Refrigerate.

Combine cashews, dates, other half of lemons, 1/4 cup lemon zest, honey, coconut oil, vanilla and sunflower lecithin in a food processor and blend until very smooth. Spoon over crust and smooth evenly to edges. Place in the freezer and remove frozen fruit.

Place frozen fruit, honey and coconut oil in food processor and blend until smooth. Spoon over cake and spread evenly. Return to freezer and chill overnight. Thaw 40 minutes – 1 hour before serving.

Originally published for PK4 Media.

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