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!
single

SUBSCRIBE TO OUR Newsletter

Food Monster - Recipes

Raw Lemon Raspberry Cheesecake [Vegan, Gluten-Free]

LIKE OGP ON FACEBOOK :
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!

Celebrate spring with this gorgeous cheesecake! It starts with a no-bake crust made from dates and almonds. It's then topped with a creamy, tart lemon cheesecake filling, followed by a layer of raspberry cheesecake. As a bonus, both layers of this cheesecake are made vibrant through use of natural food coloring!

Raw Lemon Raspberry Cheesecake [Vegan, Gluten-Free]

Ingredients

For the Crust:

  • 3/4 cup almonds (soaked in filtered water for at least 8 hours, then drained)
  • 1/2 cup dates, pitted and diced
  • A pinch of salt

For the Lemon Filling:

  • 1 1/3 cup cashews (soaked in filtered water for at least 6 hours, then drained)
  • 2/3 cup sunflower seeds (soaked in filtered water for at least 6 hours, then drained)
  • 1/2 cup dates, pitted and diced
  • 1/2 cup of lemon juice
  • Zest of 1 lemon
  • 2/3 cup water
  • 3 tablespoon coconut oil
  • 1 teaspoon turmeric
  • 2 pinches of salt

For the Raspberry Topping:

  • 2 cups raspberries
  • 2/3 cup cashews, soaked in filtered water for at least 6 hours, then drained
  • 1/3 cup sunflower seeds, soaked in filtered water for at least 6 hours, then drained
  • A pinch of salt

Preparation

To Make the Crust:

  1. In a food processor, add the ingredients for the crust and pulse until well combined. Sprinkle with the salt and mix well.
  2. Line a 7-inch cake pan with baking paper. Pour the mixture into the cake pan and press it evenly with your clean hands.
  3. Place the cake tin in the freezer while preparing the filling.

To Make the Lemon Filling:

  1. For the lemon filling, blend all ingredients to a fine cream. Start with a little water and add only as much as needed, so as not to make the filling too watery.
  2. Take the cake pan out of the freezer and pour in the lemon filling. Spread it evenly over the crust.
  3. Place the cake pan in the freezer again while preparing the raspberry layer.

To Make the Raspberry Layer:

  1. For the raspberry layer, blend all ingredients to fine cream.
  2. Take the cake pan out of the freezer again and scoop the raspberry cream on top.

To Make the Cake:

  1. Add some garnish, if you wish, such as fresh raspberries and pistachios.
  2. Place in the freezer until set, about 2-3 hours.
  3. Take out of the freezer and out of the cake pan about an hour before serving.
  4. Cut the slices when it is just getting soft enough. This way it has nice and clean cuts.

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


 

AUTHOR & RECIPE DETAILS


photo

The best no-bake vegan desserts you'll ever try. Jana is a graphic-designer, passionate organic gardener and food blogger. After going onto a gluten-free diet, I developed so many vegan and gluten-free recipes that I decided to share them. This is how my blog, The Vegan Monster, was born.


 

 



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

Browse through recent recipes below:

25 Vegan Recipes for People Who Think There’s No Life Without Meat and Cheese

buffalo-fries-close-on-plate-1066x800

Rich and Comforting African Peanut Stew [Vegan, Gluten-Free]

Rich and Comforting African Peanut Stew [Vegan, Gluten-Free]

Mocha Spice Pancakes With Simple Syrup [Vegan]

10 Menu Items for Your Summer Backyard Brunch

Tomato Basil Broccoli Noodle and White Bean Salad [Vegan, Gluten-Free]

Scrumptious, Shareable Labor Day Sides

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.

140 comments on “Raw Lemon Raspberry Cheesecake [Vegan, Gluten-Free]”

Click to add comment
Andrea Bain
1 Years Ago

Wow! Yum!! I have to try a raw cheesecake and this will be my first I think!


Reply
Patti Carrillo
1 Years Ago

Kim


Reply
Patti Carrillo
1 Years Ago

Kim


Reply
Jennifer Graham
1 Years Ago

Looks yummy Jess Hadcock. I just may eat it.


Reply
OG Thirdeye
1 Years Ago

Mmmmmmm


Reply
Ann-Frédérique Renard
1 Years Ago

Jude Hey


Reply
Ann-Frédérique Renard
1 Years Ago

Jude Hey


Reply
Sofía Diosdado
1 Years Ago

Rocio Diosdado


Reply
Ella Nicole
1 Years Ago

Ethan Olsen


Reply
Kathrin Huber
1 Years Ago

Tamara Bähr machst mir den mal ?!?!?! BITTEEEE


Reply
Tamara Bähr
12 Mar 2016

Der sieht sehr gut aus..können wir zusammen machen ;) unser gemeinsames Nutella Brot war ja auch megaaaaaaa gut

Kathrin Huber
12 Mar 2016

Das war nicht meine frage!!

Tamara Bähr
12 Mar 2016

Kann ich dir was abschlagen!??

Tamara Bähr
12 Mar 2016

Kann ich dir was abschlagen!??

Annette Kauß
12 Mar 2016

Tamara Bähr lädst du mich dann zum Essen ein?

Annette Kauß
12 Mar 2016

Tamara Bähr lädst du mich dann zum Essen ein?



Subscribe to our Newsletter




Follow us on


Do Not Show This Again

×

Submit to OneGreenPlanet


Terms & Conditions ×