How long do the cashews need to soak for the filling?

For the creamiest filling, the cashews should be soaked for 3-4 hours before blending.

Can I use different nuts for the base?

The recipe recommends a mix of almonds and macadamias, but you can experiment with other nuts like walnuts or pecans for the base.

How should I store the finished cheesecake?

This raw cheesecake should be stored in the freezer to maintain its firm texture and freshness.

What can I use if I don't have a spring form cake tin?

While a spring form tin is ideal for easy removal, you could line a regular round tin with parchment paper, ensuring it overhangs to help lift the cheesecake out.

Is it possible to make this cheesecake less sweet?

The sweetness primarily comes from Medjool dates; you could slightly reduce the amount of dates in both the base and filling, but this might alter the texture.

3.7K Views 9 years ago

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

TH By: Tiana Haines

Author Bio

I’m Tiana from the Life Of Goodness, a Nutrition and Dietetics student passionate about making delicious... Read More

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A slice of raw lemon and ginger cheesecake on a white plate, garnished with lemon zest, grated ginger, and chopped pistachios, showing its creamy filling and dense nut-date crust.

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

3843

Dairy Free

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.

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

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

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.
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.
Place in freezer for 1 hour.
Place all ingredients for the filling into blender or food processor and blend for about 45 seconds or until the mixture is well combined.
Take the base out the the freezer and pour the filling on top of the base, smooth over the top with a icing knife.
Place back in freezer for about 3-4 hours.
Take the cheesecake out the the freezer and with a knife go around the sides making sure it’s not sticking.
Carefully take the cheesecake out of the tin and place on a cake plate.
You can use any topping you desire! I used lemon zest, grated ginger, and pistachio nuts.
Store in freezer.

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.