Can I make this lemon cheesecake ahead of time?

Yes, this cheesecake requires at least three hours of freezing to set, making it an ideal make-ahead dessert for any occasion.

What if I don't have Medjool dates?

While Medjool dates are recommended for their soft texture, other soft, pitted dates can be used, though you might need to adjust the amount slightly for consistency.

How should I store leftover 5-Ingredient Lemon Cheesecake?

Keep any leftover slices of this raw lemon cheesecake in the freezer in an airtight container to maintain its firm texture.

Do I need a special pan for this raw cheesecake?

No, any small freezer-proof dish lined with parchment baking paper will work for forming and freezing this lemon cheesecake.

Can I adjust the lemon flavor in this recipe?

The recipe calls for the juice of one lemon, but you can slightly increase or decrease this amount to suit your preference for tartness.

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5-Ingredient Lemon Cheesecake
[Vegan, Raw, Gluten-Free]

KH By: Kyra Howearth

Author Bio

Healthier desserts and family dinners. Kyra Howearth has been a vegan for nearly 15 years, developing... Read More

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Slices of raw vegan lemon cheesecake with a light yellow filling and a brown almond-date crust, served on a plate.

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What I really love about this cheesecake is the simplicity. It puts the “lemon” in “easy peasy lemon squeezy.” In fact, you probably already have all of the ingredients you need in your kitchen, right now: almonds, dates, bananas, a lemon, and coconut oil. It’s super easy to put together... Read More

Ingredients You Need for 5-Ingredient Lemon Cheesecake [Vegan, Raw, Gluten-Free]

1/2 cup almonds
1/2 cup Medjool dates
2 ripe bananas
Juice of 1 lemon (about 3 tablespoons)
3 tablespoons coconut oil

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How to Prepare 5-Ingredient Lemon Cheesecake [Vegan, Raw, Gluten-Free]

Prepare a small freezer-proof dish by lining it with parchment baking paper.
In a food processor, blend the almonds until fine.
Pit the dates and add them to the food processor. Blend until well combined.
Press the date and almond mix into a dough and press into the base of the dish.
In the food processor, blend the peeled bananas, lemon juice, and coconut oil until smooth and creamy.
Pour over the top of the nut and date base.
Freeze for about three hours or until solid.
Slice and serve.

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.