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Food Monster - Recipes

Raw Lemon Raspberry Cheesecake [Vegan, Gluten-Free]

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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 VEGAN RECIPES WITH THESE INGREDIENTS


LemonRaspberry

 

AUTHOR & RECIPE DETAILS


photo

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.


 

 



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

Click to add comment
Andrea Bain
4 Months Ago

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


Reply
Patti Carrillo
4 Months Ago

Kim


Reply
Patti Carrillo
4 Months Ago

Kim


Reply
Jennifer Graham
4 Months Ago

Looks yummy Jess Hadcock. I just may eat it.


Reply
OG Thirdeye
4 Months Ago

Mmmmmmm


Reply
Ann-Frédérique Renard
4 Months Ago

Jude Hey


Reply
Ann-Frédérique Renard
4 Months Ago

Jude Hey


Reply
Sofía Diosdado
4 Months Ago

Rocio Diosdado


Reply
Ella Nicole
4 Months Ago

Ethan Olsen


Reply
Kathrin Huber
4 Months 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?



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