How is this lemon ginger cheesecake made without baking?

This cheesecake is raw and no-bake, meaning you simply blend the ingredients for each layer in a food processor and then allow the cheesecake to set in the freezer until firm.

What gives the vegan cheesecake its creamy texture?

The creamy texture of the filling comes from soaked cashews blended with maple syrup, coconut cream, and coconut oil until perfectly smooth.

Can I prepare the date caramel topping in advance?

Yes, the date caramel topping can be made while the cheesecake filling is setting in the freezer, or even a bit earlier if preferred, as it's just a simple blend of dates, coconut oil, and maple syrup.

What's the best way to store leftover Raw Lemon Ginger Cheesecake?

Store any leftover cheesecake slices in an airtight container in the freezer for longer preservation, or in the refrigerator for up to 3-4 days if you plan to enjoy it soon.

How do the lemon and ginger flavors come through in this recipe?

Fresh grated ginger is incorporated into both the pecan-date base and the cashew filling, while the filling also gets a bright, zesty kick from fresh lemon juice and zest.

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Raw Lemon Ginger Cheesecake
[Vegan]

HT By: Heidi Turunen

Author Bio

Raw vegan desserts and quick, meat-free dinners that anyone can make. Heidi Turunen is a self... Read More

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A vibrant slice of raw lemon ginger cheesecake on a white plate, showcasing its distinct pecan-date base, creamy light yellow cashew filling, and a glossy date caramel topping, garnished with crushed pecans.

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Raw Lemon Ginger Cheesecake [Vegan]

Dairy Free

For a dessert with a lot of zing, try out this raw cheesecake. Sweetened with dates, maple sugar, vanilla, then zested with lemon and ginger, and topped with rich caramel and crushed pecans, this dessert is the definition of decadence!

Ingredients You Need for Raw Lemon Ginger Cheesecake [Vegan]

For the Base:

1 cup pecans
1 cup dates, pitted
1/2 teaspoon vanilla powder
1 small piece of fresh ginger, grated
A pinch of salt

For the Filling:

2 cups cashews
1/3 cup maple syrup
1/2 cup coconut cream
Juice and zest of 1 lemon
1/3-inch piece of fresh ginger, grated
1/4 cup coconut oil, melted
1 teaspoon vanilla powder

For the Caramel Topping:

1 cup soft dates, soak for 30 minutes if not soft
1/2 cup coconut oil, melted
1/4 cup maple syrup
Water or coconut milk, if needed
1/2 teaspoon vanilla powder
Salt, to taste
Extra pecans, for topping (optional)

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How to Prepare Raw Lemon Ginger Cheesecake [Vegan]

Blend all the base ingredients in a food processor until well combined. Press the mixture into the cake pan and set aside.
Place all of the filling ingredients into a food processor and run until smooth and creamy. Pour the mixture over the base and place in the freezer to set.
You can make the caramel while waiting by mixing all of the ingredients together.
Once the cake has set, pour the caramel over and sprinkle on some crushed pecans. Slice and serve.