Raw lemon cheesecake

Raw lemon cheesecake

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(1 ratings)

Prep: 15 mins plus soaking and chilling, no cook

Easy

Serves 12

An easy no-cook cheesecake that's dairy-free and gluten-free with just a little agave syrup to sweeten. A lusciously lemony vegan dessert the family will love

Nutrition and extra info

  • Dairy-free
  • Egg-free
  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal297
  • fat22g
  • saturates8g
  • carbs16g
  • sugars10g
  • fibre1g
  • protein7g
  • salt0.1g
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Ingredients

    For the base

    • 30g coconut oil, plus extra for greasing
    • 100g blanched almonds
    • 100g soft pitted date
      Dates

      Date

      da-ate

      Dates are one of the oldest cultivated fruits - it's thought that they were a staple part of…

    For the topping

    • 300g cashew nuts
    • 2 ½ tbsp agave syrup
      Agave syrup

      Agave syrup

      Agave syrup (also known as agave nectar) is a naturally occurring sweetener similar in…

    • 50g coconut oil
    • 150ml almond milk
    • 2 lemons, zested and juiced
      Lemon

      Lemon

      le-mon

      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    Method

    1. Put the cashews in a large bowl, pour over boiling water and leave to soak for 1 hr. Meanwhile, blitz the ingredients for the base with a pinch of salt in a food processor. Grease a 23cm tart tin with coconut oil, then press the mix into the base and pop in the fridge to set (about 30 mins).

    2. Drain the cashews and tip into the cleaned out food processor. Add all the remaining topping ingredients, reserving a quarter of the lemon zest in damp kitchen paper to serve, then blitz until smooth. Spoon onto the base and put in the fridge to set completely (about 2 hrs). Just before serving, scatter over the reserved lemon zest.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    Absf
    1st Oct, 2017
    1.3
    Cooked this as had vegan friends coming over for supper. Base was pretty tasty but the topping had a weird, slightly grainy consistency (despite having been blitzed for absolutely ages) and didn't set properly. Admittedly, this might be because I'd added juice and zest of 1 more lemon to try to boost the flavour - with just the amount stated in recipe it tasted of very little and was pretty meh. Was ok, but wouldn't bother cooking again.
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