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This raw cheesecake is to live for, a delicious dessert with health benefits – yes please! This dessert has a zingy kick and the citrus and ginger work really well together. This raw dessert is truly an immunity booster.

Raw Lemon and Ginger Cheesecake [Vegan, Grain-Free]

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Cooking Time


Ingredients You Need for Raw Lemon and Ginger Cheesecake [Vegan, Grain-Free]

To Make the Base:
  • 1 1/2 cup nuts (Reccommended mix of almonds and macadamias)
  • 1 cup Medjool dates (pitted)
  • 2 tablespoons coconut oil
  • 1 tablespoon fresh grated ginger
  • 1 pinch of Himalayan salt

To Make the Filling:

  • 2 1/2 cups cashews (soaked for 3-4 hours)
  • 1 cup medjool dates soaked in warm water for 15 mins (pitted)
  • 3 tablespoons fresh grated ginger
  • 2 lemons (juiced)
  • 2 tablespoons of lemon zest
  • 1 teaspoon natural vanilla essence
  • 4 tablespoons coconut oil

How to Prepare Raw Lemon and Ginger Cheesecake [Vegan, Grain-Free]

  1. Blend all the ingredients for the base together for about 45 seconds or until it is well combined. It will become a dough like texture.
  2. You will need a round spring form cake tin, pour the mixture in the tin and with your fingers push down until all the base is covered.
  3. Place in freezer for 1 hour.
  4. Place all ingredients for the filling into blender or food processor and blend for about 45 seconds or until the mixture is well combined.
  5. Take the base out the the freezer and pour the filling on top of the base, smooth over the top with a icing knife.
  6. Place back in freezer for about 3-4 hours.
  7. Take the cheesecake out the the freezer and with a knife go around the sides making sure it’s not sticking.
  8. Carefully take the cheesecake out of the tin and place on a cake plate.
  9. You can use any topping you desire! I used lemon zest, grated ginger, and pistachio nuts.
  10. Store in freezer.
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Nutritional Information

Total Calories: 3,843 | Total Carbs: 156 g | Total Fat: 322 g | Total Protein: 108 g | Total Sodium: 2,400 mg | Total Sugar: 56 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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  1. This recipe can only be considered raw, if cold pressed Virgin Coconut Oil is used!

    💥 Note: Virgin Coconut Oil: Whether it is raw or not depends on the production methods, if virgin coconut oil produced by expeller pressing, centrifuged or made from coconut milk by fermentation at high temperatures it cannot be regarded as raw and not suitable for raw diets. Only cold pressed (under 40⁰C / 104⁰F) virgin coconut oil can be classified as raw.