Raw vegan lemon cheesecake slice

You will not miss the dairy in this Raw Vegan Lemon cheesecake. This dessert is perfect for breakfast or as a dessert. The filling has a creamy texture, and the lemon flavor makes it a delicious treat. Perfect for summer.


For the Crust

  • 3 cups Raw Almonds or 50:50 Raw Almonds and Raw Walnuts
  • Medjool Dates Pitted, 1 1/2 Cups
  • 1 tsp. Cinnamon
  • Sea Salt, 1/4 tsp


  • 3 cups raw cashews, soaked and rinsed overnight
  • 1/4 cup Fresh Lemon Juice
  • Lemon Zest, plus 1 1/2 tbsp for garnish
  • Coconut Sugar, 1/4 cup
  • 1 13.5 oz can of Full-Fat Coconut Milk
  • Coconut Oil 2 Tbsp
  • 3 tsp Vanilla Extract
  • Almond extract, 1/2 tsp
  • Sea Salt, 1/2 tsp

The Topping:

  • Slices of candied or fresh lemon
  • Coconut Whipped Cream
  • Raw Agave


  • Combine the ingredients for the crust in a food processor until you get a loose dough.
  • Press the crust into an 8×8 lined dish. The crust should be chilled in the refrigerator for 10 minutes.
  • Blend all ingredients until creamy and smooth.
  • Spread the cashew filling on top of the crust, and then freeze it for four hours.
  • Add a thinly sliced candied or fresh lemon, coconut cream, lemon zest, and agave to the top. Enjoy!

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