How long does raw lemon cherry cheesecake [vegan] take to prepare?

Preparation and baking time is typically 30-60 minutes depending on recipe complexity.

Can I make raw lemon cherry cheesecake [vegan] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Why is raw lemon cherry cheesecake [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does raw lemon cherry cheesecake [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is raw lemon cherry cheesecake [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Raw Lemon Cherry Cheesecake
[Vegan]

LL By: Lisa Viger: Blogger, Raw on $10 a Day (or Less)

Author Bio

Lisa Viger is a vegan artist, photographer, gardener, and food blogger. She loves all the... Read More

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Cherry
Lemon

Raw Lemon Cherry Cheesecake [Vegan]

Dairy Free

Vegan

For a tangy and refreshing dessert that is easy to make, try out this lemon cherry cheesecake! In this recipe, almonds, lemon juice, cherries, agave, and vanilla are blended together to make a sweet and slightly tart filling. Simply freeze, and serve!

Ingredients You Need for Raw Lemon Cherry Cheesecake [Vegan]

For the Crust:

1 cup almonds
1 cup dates
A pinch of salt

For the Filling:

2 cups almonds, soaked (optional: blanched)
1/4 cup lemon juice
1/2 cup agave nectar
1 teaspoon vanilla
A pinch of salt
1/2 cup water, for blending

For the Topping:

1/2 cup cherries
1/2 cup dates
2 tablespoons lemon juice
1/4 cup whole cherries

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How to Prepare Raw Lemon Cherry Cheesecake [Vegan]

In a food processor fitted with an S-blade, process the almonds until coarsely ground. Add the dates and process until the mixture sticks together. Press into the bottom and up the sides of an eight-inch springform pan.
For the filling, in a food processor fitted with an S-blade, process the soaked almonds until finely ground. Add the lemon juice, agave, vanilla, and salt and process, using additional water as necessary. Pour into the prepared crust and smooth. Cover and freeze until firm.
In a bullet-type blender, process the cherries, dates, and lemon juice until very smooth. Stir in the whole cherries and spread over the top of the frozen pie. Cover and freeze again until firm.
To serve, remove from freezer about twenty minutes beforehand and allow the pie to thaw slightly before cutting and serving.

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Comments:

Lois Elaine Brill says:

March 20, 2016 at 1:50 pm

Pat Handley my birthday IS next month. Just saying.
1. Pat Handley says:
  
  March 20, 2016 at 1:57 pm

Comments are closed.

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