This delicious raw lemon cheesecake is super easy to make, contains wholesome ingredients, and is only sweetened with a bit of maple syrup. Set on a base of buckwheat, coconut, almonds, and dates, the lemony, cashew cream topping is creamy and decadent. Decorate with fruits or edible flowers for beautiful presentation.

Raw Lemon Cheesecake [Vegan, Gluten-Free]

Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste



Cooking Time



For the Base:

  • 2/3 cup almonds
  • 1/2 cup desiccated coconut
  • 3 tablespoons buckwheat groats
  • 8 Medjool dates
  • 2 tablespoons almond butter
  • A pinch of sea salt

For the Topping:

  • 2 cups cashews, soaked for at least four hours)
  • 2 1/2 lemons, juiced
  • 1/3 cup coconut oil
  • 3 tablespoons maple syrup
  • A pinch of sea salt
  • 1 teaspoon vanilla powder or essence
  • Zest from 1 lemon


  1. To make the base, pulse the almonds in your food processor until you get a crumb-like consistency. Add in the dates, almond butter, buckwheat, coconut, and salt, and blend again until everything combines. The mix should stick together between your fingers.
  2. Add the mixture to your a pie tin. Press down firmly with your hands.
  3. Pop the tray in the freezer while you make the filling.
  4. Wash out your food processor or high-speed blender, add the cashews, then pulse until the cashews are super creamy, this may take a few minutes and you will need to scrape the sides a few times.
  5. Add in the lemon juice, coconut oil, maple syrup, salt, vanilla, and lemon zest. pulse again until combined well.
  6. Remove the base from the freezer then top with the lemony mix. Return to the freezer to firm up, at least 1 hour.


This site uses Akismet to reduce spam. Learn how your comment data is processed.