I made this cheesecake for Easter weekend a few weeks ago and it was a serious hit!
I’m sometimes skeptical sharing a raw dessert with my family because well… they don’t normally eat raw cheesecake!
My family is used to “baked” desserts and still doesn’t really get the idea of raw or that a cake can be made from nuts and seeds and still be creamy and delicious.
Well, I think this dessert convinced them! It was honestly so refreshing and is the perfect dessert to enjoy during the sunnier, warmer months. Ok… I think I’m holding back a little. Honestly, this cake is insanely good and I probably could’ve eaten the whole thing! We all went back for seconds and if you like lemon and coconut, well then you are going to looove this cake!
Last summer I whipped up a raw pecan pie and my family quite enjoyed that one too! You can get that recipe by clicking here. Seems like I’m winning them over one raw pie at a time!
Unlike most raw desserts, which tend to take a lot of time, this one was pretty easy. Aside from having to soak your nuts to help with the digestibility and let it sit in the freezer to set, actual prep time didn’t take long at all.
- 2 cups almonds, soaked for 4-8 hours
- 10 medjool dates, soaked in warm water for 2 minutes
- 1/2 tsp vanilla powder
- 1 tsp cinnamon
- 1/8 tsp sea salt
- 2 1/2 cups cashews, soaked for 4-8 hours
- 1 1/2 cup almond or coconut milk
- 1 1/4 cups fresh lemon juice
- 3/4 cup maple syrup
- 2 Tbsp lemon zest
- 1/8 tsp sea salt
- 3/4 cup coconut butter
- 3 Tbsp arrowroot starch
- 3/4 cup fresh strawberries
- 2 Tbsp maple syrup
- 2 Tbsp fresh lemon juice
- Pinch of sea salt
- For the crust - place almonds in the food processor and process until finely ground, like crumbs. Add the dates, vanilla, cinnamon and sea salt and combine.
- Press down into the bottom of a 10-inch spring form pan.
- For the filling - place all of the ingredients, except the coconut butter and arrowroot starch, into a food processor and process until mixture is smooth. Add coconut butter and arrowroot and blend again for 1 minute, until everything is combined. The final mixture should be smooth and creamy.
- Pour the filling onto the crust and spread out evenly with a spatula. Cover the cake and freeze it for about 4-6 hours, or overnight.
- For the strawberry sauce - add all ingredients into a blender and blend until smooth. Store in a mason jar in the fridge until cheesecake is ready to serve and pour over each slice.
- *The strawberry sauce is optional but makes a delicious and refreshing addition to the cake. Plus it looks pretty poured over top. Alternatively, you can garnish your cake with lemon slices and a sprinkling of shredded coconut.