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Last piece of lemon cheesecake in springform pan
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Raw Vegan Lemon Cheesecake

Light and refreshing, this easy, whole-food based raw lemon cheesecake will be a wonderful addition to your spring or summer festivities.
Servings 12
Author Sunita

Ingredients

Crust

  • ¼ cup coconut flakes
  • 2 cups macadamia nuts
  • 8 large medjool dates, pitted
  • ½ teaspoon salt (skip if your macadamia nuts are already salted)

Filling

  • 2 cups raw cashews, soaked overnight
  • 1 cup full-fat coconut milk
  • 6 large medjool dates, pitted, soaked and drained
  • ½ cup coconut oil
  • 1 teaspoon vanilla
  • ⅓ cup lemon juice
  • Zest of 1 lemon
  • 1 teaspoon ground turmeric

Instructions

For the crust

  • Line the bottom of an 8-inch springform pan or 8x8 square baking pan with parchment paper.
  • In a food processor, add coconut flakes and process until it resembles shredded coconut (if using shredded coconut, skip this step).
  • Add macademia nuts, dates, and zest and blend together until all ingredients are well incorporated together and form a doughlike consistency.
  • Press into pan and set aside while making the filling

For the filling

  • Place cashews, coconut milk, dates, melted coconut oil, vanilla, lemon juice, and turmeric into a high-speed blender.
  • Blend all the ingredients until completely smooth. Start at a low speed and gradually increase the speed to help with this process to ensure a silky smooth mixture. If this is not blending well, add a little bit more coconut milk to help everything blend.
  • Pour over the crust and tap gently on the counter to remove any air bubbles.
  • Place the pan in the fridge and allow to chill overnight (or at least 8 hours)
  • When ready to serve, run a knife along the edges of the pan to help loosen the cheesecake, and release the springform pan to slice up servings. If using a square baking pan, lift the parchment paper to assist in slicing and serving squares of the cheesecake.