Can I make lemon raspberry cheesecake [vegan, gluten-free] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Can I make lemon raspberry cheesecake [vegan, gluten-free] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is lemon raspberry cheesecake [vegan, gluten-free] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does lemon raspberry cheesecake [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Lemon Raspberry Cheesecake
[Vegan, Gluten-Free]

RC By: Rachael Campbell

Author Bio

Rachael is an intuitive mentor and healer, helping women create a life of success, love... Read More

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Discover more recipes with these ingredients

Lemon Raspberry Cheesecake [Vegan, Gluten-Free]

9-inch cake

Dairy Free

Vegan

Getting tired of chocolate desserts? Try out this fruity, citrus-infused vegan raspberry cheesecake! It is the perfect balance of tart and sweet. A chewy date and nut crust is topped with a lemon-raspberry cashew cream and garnished with raspberry for a lovely treat. Not only does it taste amazing, but... Read More

Ingredients You Need for Lemon Raspberry Cheesecake [Vegan, Gluten-Free]

For the Base:

3 cups almonds
1 cup Medjool dates, pitted
1/2 cup coconut shredded
Pinch Celtic sea salt
2 tablespoons coconut oil (liquid form)

For the Lemon Raspberry Filling:

3 1/2 cups cashews
1 cup (full) lemon juice
2/3 cup agave, maple syrup, coconut nectar, or date paste
1/2 cup coconut oil (liquid form)
2 teaspoons vanilla extract
Zest of 2 lemons
1 small container raspberries (fresh or frozen)
Pinch Celtic sea salt

For the Garnish:

Fresh raspberries
Sprinkling of almond and date base

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How to Prepare Lemon Raspberry Cheesecake [Vegan, Gluten-Free]

To Make the Base:

Process nuts and salt in food processor until finely chopped.
Add dates, coconut oil, and shredded coconut blend well.
Scrape ingredients from bowl and press firmly into cake tin.
Press mixture firmly into a lined cake tin and place in freezer.
Make a little extra base and set aside for garnishing of cake.

To Make the Filling:

Place all ingredients in food processor blend until smooth and creamy
Pour filling onto crust and place in freezer for 2 hours, or until middle of cheesecake is firm to the touch
Option: Fold raspberries through mixture, then pour over base. Please note the color of the raspberries can make a beautiful swirl through mixture.
Once frozen and ready to serve allow cake to thaw on bench for 30 minutes and cut into 8-10 slices before serving

Notes

Soaking and dehydrating of almonds is an option, not a requirement; you can use raw nuts. If you choose to soak nuts, complete this process in bulk, so you have a good amount of nuts in your pantry for recipes and snacks, then your recipe process is quick and easy. Soak almonds overnight. Rinse and drain. Dehydrate for 12–24 hours or until dry. Dehydration time will depend on how many nuts are in the dehydrator at one time. Soak cashews for 2–4 hours. Rinse and drain. The soaking process is an option, not a requirement; you can use raw cashews. I do recommend soaking if you have time.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.