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The sweet, fruity flavor of the figs pairs delicately with the lemon; and as usual the creaminess from the cashews creates one unbelievably smooth end result that everyone is going to gawk at. Wait – can you gawk with your mouth? Well either way, you can’t go wrong with raw vegan cheesecake. If you’re allergic to nuts you can use young coconut meat instead of cashews, and oats or buckwheat groats instead of pecans; hip hip hurrah for versatility in the kitchen! Although you can serve this cheesecake the day after you make it, I seriously recommend letting it sit another day in the fridge so the flavours can develop (just make sure it’s covered). It’s worth it, trust me.

Raw Lemon and Fig Cheesecake [Vegan, Gluten-Free]

$2.99
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Calories

360

Serves

8-12

Ingredients You Need for Raw Lemon and Fig Cheesecake [Vegan, Gluten-Free]

For the Crust:
  • 1 cup pecans
  • 1 cup raisins

For the Cheesecake:

  • 2 cups cashews
  • 1/3 cup melted coconut oil
  • 1 cup dried figs
  • Juice of 1 lemon
  • 1/2 cup water, as needed
  • 1/4 cup maple syrup, agave nectar, date paste or other sweetener (optional)

For the Toppings:

  • Fresh sliced figs

How to Prepare Raw Lemon and Fig Cheesecake [Vegan, Gluten-Free]

To Make the Crust:
  1. Process the pecans into a rough flour in your food processor.
  2. Add the raisins and process until everything begins to stick together.
  3. Press into the bottom a small spring form pan.

To Make the Cheesecake:

  1. Blend all the ingredients until smooth, adding the coconut oil last and making sure it all combines completely. The mixture should be very thick and creamy.
  2. Scoop onto your crust and spread evenly.
  3. Put in the refrigerator, covered, for 1-2 days so the flavors can develop.
  4. Garnish with the fresh figs.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Nutritional Information

Per Serving: Calories: 360 | Carbs: 30 g | Fat: 26 g | Protein: 6 g | Sodium: 88 mg | Sugar: 19 g

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


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About The Author

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Emily von Euw

See My Recipes

Emily von Euw is the creator of the award-winning recipe blog, This Rawsome Vegan Life, and the best-selling author of four cookbooks: Rawsome Vegan Baking; 100 Best Juices, Smoothies and Healthy Snacks; The Rawsome Vegan Cookbook; and Rawsome Superfoods. Em’s passion in life comes from friendships, food, wilderness, mindfulness, art, and lots of dark chocolate. They have presented at expos and festivals across Canada and the US, and their work has been featured in publications around the world. Em lives in the lower mainland of British Columbia, Canada, on the traditional and unceded territories of the First Nations.

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