Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book



Raw Lemon and Fig Cheesecake [Vegan, Gluten-Free]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

The sweet, fruity flavor of the figs pairs delicately with the lemon; and as usual the creaminess from the cashews creates one unbelievably smooth end result that everyone is going to gawk at. Wait – can you gawk with your mouth? Well either way, you can’t go wrong with raw vegan cheesecake.

If you’re allergic to nuts you can use young coconut meat instead of cashews, and oats or buckwheat groats instead of pecans; hip hip hurrah for versatility in the kitchen!

Although you can serve this cheesecake the day after you make it, I seriously recommend letting it sit another day in the fridge so the flavours can develop (just make sure it’s covered). It’s worth it, trust me.

Raw Lemon and Fig Cheesecake [Vegan, Gluten-Free]






For the Crust:

  • 1 cup pecans
  • 1 cup raisins

For the Cheesecake:

  • 2 cups cashews
  • 1/3 cup melted coconut oil
  • 1 cup dried figs
  • Juice of 1 lemon
  • 1/2 cup water, as needed
  • 1/4 cup maple syrup, agave nectar, date paste or other sweetener (optional)

For the Toppings:

  • Fresh sliced figs


To Make the Crust:

  1. Process the pecans into a rough flour in your food processor.
  2. Add the raisins and process until everything begins to stick together.
  3. Press into the bottom a small spring form pan.

To Make the Cheesecake:

  1. Blend all the ingredients until smooth, adding the coconut oil last and making sure it all combines completely. The mixture should be very thick and creamy.
  2. Scoop onto your crust and spread evenly.
  3. Put in the refrigerator, covered, for 1-2 days so the flavors can develop.
  4. Garnish with the fresh figs.





Hey! I'm Emily. On my blog – This Rawsome Vegan Life – I share my own recipes, photos and experiences living plant-based. I believe food is love, love is happiness, and happiness depends on health. I am proud to be vegan; each day is a new adventure and I always feel wonderful about how I’m affecting the planet. EAT PLANTS. LIVE LONG. BE HAPPY.



Want to read more posts like this? Sign up for our newsletter below!​

Browse through similar recipes below:

Banana Bread Energy Bar [Vegan, Raw]

Banana Bread Energy Bar [Vegan, Raw]

Mushroom Butter Masala [Vegan]

Mushroom Butter Masala

Whole Wheat Oat Bread [Vegan]

Whole Wheat Oat Bread

Chocolate Quinoa Porridge [Vegan, Gluten-Free]

Chocolate Quinoa Porridge

Cinnamon Apple Graham Cracker Crumb Bars [Vegan]

Apple Graham Cracker Crumb Bars

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Raw Lemon and Fig Cheesecake [Vegan, Gluten-Free]”

Click to add comment
Ravi Sankar
2 Years Ago

நான் அங்கே வந்தபோது இதுமாதிரி எல்லாம் எதுவும் நீ கொடுக்கலயே!

Andrew Ānanda
2 Years Ago

Figs consume wasps. Not technically vegan, what with the wasp protein being assimilated.

Mary Campbell
20 Sep 2016

I'll never eat another fig. I just learned that a few weeks ago. Just grosses me out lol..

Amy Yowell
2 Years Ago

Lawrence Rush - made me think of you...

Lawrence Rush
20 Sep 2016

Oo!! Looks yummy!

Subscribe to our Newsletter

Follow us on

Do Not Show This Again


Submit to OneGreenPlanet

Terms & Conditions ×