Raw Lemon Cranberry Cheesecake

  • Vegetarian
  • Vegan
  • Raw
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Soy Free
    Soy Free
  • Blender
  • Processor

Happy November! I say this, not only because it marks the official start of the holiday season in my world; but it is also exactly 45 sleeps until my mum and dad arrive for their month-long Christmas visit!

I don’t know about you, but in my house we celebrate with cake! So, I thought it only fitting that I share this delectable raw cheesecake – a continuation of my “death by cranberry” season. We started with the lemon cranberry raisin oatmeal cookies and the Body Ecology cranberry smoothie; and today we are eating raw cake!

This gorgeous lemon cranberry cheesecake satisfies the “tart at heart” in me and tastes just like the real thing this holiday season without the need to coat check your colon.

My favorite thing about this recipe is the gorgeous lush pink color and decadent creamy texture. But the real selling point for this cheesecake is how easy it is to make! Just throw all of the crust ingredients in your food processor, blend up the filling, and then assemble and freeze. Simply defrost this cake an hour before you are ready to serve it and devour!

Just take note: because this cake has a lot of coconut oil in it, is shouldn’t be left out for too long or it will gradually melt and become an oily cheesecake smoothie!

I love to serve this cheesecake with cashew cream or almond cream and a sprinkle of lemon zest. A simple dessert that anyone can prepare. Enjoy!

Raw Lemon Cranberry Cheesecake

Raw Lemon Cranberry Cheesecake

Serves 6 to 830 MINS

crust ingredients:

filling ingredients:

  1. To make the crust, place the almonds, dates and cacao powder in your food processor until well combined.

  2. Roll this mixture into a ball (you might need a few more dates).

  3. Grease a 9 inch springform cake tin with coconut oil.

  4. Press the crust into the bottom of the pan and set aside.

  5. To make the filling, place all of the filling ingredients into the blender and blend until rich and creamy.

  6. Tweak flavors to taste. You might want some more sweetener or lemon zest. **Note: this recipe is quite tart.

  7. Pour the filling into the tin.

  8. Cover this tin with aluminum foil and place in the freezer for at least 5 - 12 hours.

  9. Before serving, allow the cake to defrost for an hour and then place in the fridge. **Note: because of the coconut oil this cheesecake will melt if left out in the heat.

  1. To serve, remove cake from tin, cut into slices and serve with raw cashew cream and lemon zest.


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