Raw Lemon Cheesecake

Raw Lemon Cheesecake is creamy and luscious with hint of tart sourness from the lemons. The base is a gluten free mix of almonds and coconut and the silky vegan filling is made with lemons, cashew butter and sweetened with stevia. I created this recipe to celebrate the one year blogiversary of Out To Lunch Creations, my first blog! 

Raw Lemon Cheese Cake by @JesseLWellness #vegan

Health Benefits of Stevia

Stevia is a very sweet herb that is ground into a powder to create a zero calories and zero glycemic index sweetener that doesn’t affect blood sugar levels. Studies have even shown the stevia leaf to have beneficial effects improving cellular insulin sensitivity and reducing the risk of type II diabetes and high blood pressure [Natural News]. Stevia is much sweeter than sugar – roughly 1 cup of sugar can be substituted for just 1 teaspoon of stevia. As I mentioned in my Vanilla Almond Protein Truffles post, you should only buy stevia that is green because otherwise it has been very highly processed to look white. Stevia can have a bitter taste if you use too much or use it to sweeten something that is already bitter, like chocolate. Every brand is a little different so you may have to do some experimenting. My favorite stevia powder is from Upaya Naturals because it is certified organic and uses the whole leaf. Stevia can be found in the health food store in the dietary supplement section.

Raw Lemon Cheese Cake by @JesseLWellness #paleo

Raw Lemon Cheesecake is really easy to make because there is no cooking required and you can taste and adjust the flavors as you go.When you are making the raw lemon cheesecake filling, make sure you don’t over process the it. When over processed, the filling begins to separate and loses its smoothness. It is also important that all of the ingredients going into the food processor are at room temperature, otherwise the coconut oil may solidify which will create a lumpy raw lemon cheesecake filling.

Raw Lemon Cheese Cake by @JesseLWellness #glutenfree

Raw Lemon Cheesecake

(raw vegan, sugar free, paleo, gluten free)

Prep time: 15 minutes

Chill time: 2 hours

Serving size: 6 personal cheesecakes or 24 mini cheesecakes

Ingredients:

  • Zest from 1 lemon
  • Juice of 1 lemon, 4 Tbsp at room temperature
  • 1 cup raw cashew butter, at room temperature
  • 1/8 tsp stevia
  • 3 Tbsp coconut oil, melted
  • 1 Tbsp almond milk, at room temperature
  • ¼ tsp vanilla

Raw Lemon Cheesecake Crust

  • 1/2 cup almonds, raw
  • 1/2 cup shredded coconut, unsweetened
  • 1/8 tsp stevia
  • 1/8 tsp salt
  • 3 Tbsp coconut oil, melted

Directions:

  1. Place the almonds in a food processor and pulse until finely ground.
  2. Transfer to a bowl and mix in the shredded coconut, stevia and salt.
  3. Add the coconut oil and stir until mixed.
  4. Press the mixture into the bottom of 6 lined baking cups or 24 lined mini baking cups and freeze until the filling is ready.
  5. In a medium sized bowl, zest one lemon. Set aside 1 Tbsp of zest for garnish.
  6. Place the remaining zest, the juice from the lemon, cashew butter, stevia, coconut oil and almond milk in a food processor and process until just mixed, do not over process.
  7. Remove the chilled crust from the freezer and evenly divide the raw lemon cheesecake filling among the shells and top with the lemon zest garnish. Place back in the freezer and chill for 2 hours to set.
  8. Enjoy Raw Lemon Cheesecake straight out of the freezer or place the tarts in the fridge for 30 minutes to soften.
What your favorite kind of cheesecake? Leave a comment and let me know!

Raw Lemon Cheese Cake by @JesseLWellness #raw

 

Raw Lemon Cheesecake
 
Prep time
Cook time
Total time
 
Raw Lemon Cheesecake is creamy and luscious with hint of tart sourness from the lemons. The base is a gluten free mix of almonds and coconut and the silky vegan filling is made with lemons, cashew butter and sweetened with stevia.
Author:
Recipe type: Dessert
Cuisine: Raw Vegan, Sugar Free, Paleo, Gluten Free
Serves: 24
Ingredients
  • Zest from 1 lemon
  • Juice of 1 lemon, 4 Tbsp at room temperature
  • 1 cup raw cashew butter, at room temperature
  • ⅛ tsp stevia
  • 3 Tbsp coconut oil, melted
  • 1 Tbsp almond milk, at room temperature
  • ¼ tsp vanilla
  • ½ cup almonds, raw
  • ½ cup shredded coconut, unsweetened
  • ⅛ tsp stevia
  • ⅛ tsp salt
  • 3 Tbsp coconut oil, melted
Directions
  1. Place the almonds in a food processor and pulse until finely ground.
  2. Transfer to a bowl and mix in the shredded coconut, stevia and salt.
  3. Add the coconut oil and stir until mixed.
  4. Press the mixture into the bottom of 6 lined baking cups or 24 lined mini baking cups and freeze until the filling is ready.
  5. In a medium sized bowl, zest one lemon. Set aside 1 Tbsp of zest for garnish.
  6. Place the remaining zest, the juice from the lemon, cashew butter, stevia, coconut oil and almond milk in a food processor and process until just mixed, do not over process.
  7. Remove the chilled crust from the freezer and evenly divide the raw lemon cheesecake filling among the shells and top with the lemon zest garnish. Place back in the freezer and chill for 2 hours to set.
  8. Enjoy Raw Lemon Cheesecake straight out of the freezer or place the tarts in the fridge for 30 minutes to soften.

Tags: , , , , , , ,

5 Responses to “Raw Lemon Cheesecake”

  1. Erica May 15, 2014 at 3:03 pm #

    Clicked through from LinkedIn – I LOVE zesty lemon, and cheesecake – and best of all, it seems my friend with the plethora of allergies and dietary restrictions can eat it, too! I’ll have to give this one a whirl and look for stevia in my area.

  2. Theresa May 15, 2014 at 3:04 pm #

    OMG – you had me at lemon. I love any vegan lemon dessert there is. Printing this now!

  3. Deanna May 15, 2014 at 3:04 pm #

    Oh yum! I miss nuts so much. This looks fantastic. I may have to attempt a seedy version of this. :)

  4. ALICE C. May 15, 2014 at 3:05 pm #

    I LOVE NO SUGAR NO FLOUR RECIPES. I’LL TRY SOON TO TAKE A CUP OF COFFE

    MMM!. THANK YOU.

  5. Montecristo Travels (Sonja) May 15, 2014 at 3:06 pm #

    made this with no stevia and was still divine! (I am teaching my palate and brain to not be so addicted to sugar)

Leave a Reply

Rate this recipe: