What makes this cheesecake raw and no-bake?

This cheesecake is raw because all ingredients are uncooked, and it's no-bake as it sets in the freezer for at least three hours instead of requiring an oven.

What is baobab powder and how does it affect the flavor?

Baobab powder, derived from the baobab fruit, adds a unique tangy, citrusy note to the creamy lemon filling, enhancing its bright flavor profile.

Can I make this cheesecake in one large spring-form tin?

Yes, the recipe suggests using two small 5-inch spring-form tins, but you can easily adapt it to make one larger cake in a single tin.

How should I store this raw lemon and baobab cheesecake?

After setting in the freezer, store the cheesecake in an airtight container in the freezer to maintain its firm texture, or in the fridge for a softer consistency, consuming within a few days.

What is mesquite powder and what does it add to the caramel topping?

Mesquite powder is a superfood derived from the mesquite tree pods, lending a unique, slightly smoky, sweet, and caramel-like flavor to the topping, complementing the lemon and baobab.

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Raw Lemon and Baobab Cheesecake With Mesquite Caramel Topping
[Vegan, Gluten-Free]

KF By: Kelly Fielding

Author Bio

Kelly is a passionate writer and raw/vegan chef who combines her love of writing with... Read More

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Two small round raw lemon and baobab cheesecakes with a light yellow filling and a darker mesquite caramel topping, garnished with lemon zest.

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Raw Lemon and Baobab Cheesecake With Mesquite Caramel Topping [Vegan, Gluten-Free]

Dairy Free

Vegan

I’m not sure what I can say to introduce this new raw cake other than, its by far my favorite raw cake that I have ever made! It's not too sweet, light in texture, and rich with caramel tones from the mesquite and baobab powder, two raw superfoods. I love... Read More

Ingredients You Need for Raw Lemon and Baobab Cheesecake With Mesquite Caramel Topping [Vegan, Gluten-Free]

Crust:

¾ cup of desiccated coconut
¾ cup of flaked almonds
¾ cup of soft dates

Topping:

1 cup of soaked cashews
2 ripe bananas
1 lemon- juice and zest
5 drops of vanilla flavor liquid stevia
2 teaspoons of baobab powder
¼ cup of coconut oil

Additional Ingredients:

¼ cup of soft dates
½ a banana
2 teaspoons of mesquite powder
2 teaspoons of coconut oil

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How to Prepare Raw Lemon and Baobab Cheesecake With Mesquite Caramel Topping [Vegan, Gluten-Free]

Crust:

Place all ingredients in a food processor and processor until the mixture comes together but so that it retains some texture.
Pat this crust down into two small round 5 inch spring-form cake tins and place in the fridge while you make the topping.

Topping:

Blend all ingredients in a high-speed blender until very smooth and creamy.
Pour half of the mixture out evenly into the two cake tins and place them back in the fridge.
Leave the remainder of the mixture in the blender and add the additional ingredients.
Blend until very smooth and creamy and then pour this mixture evenly onto your two cakes.
Place in the freezer for at least 3 hours to set.
You can do this recipe to make one cake in a larger cake tin, I just like making smaller size cakes! These small cakes serve 2 or 3 people generously!