Celebrate spring with this gorgeous cheesecake! It starts with a no-bake crust made from dates and almonds. It's then topped with a creamy, tart lemon cheesecake filling, followed by a layer of raspberry cheesecake. As a bonus, both layers of this cheesecake are made vibrant through use of natural food coloring!

Raw Lemon Raspberry Cheesecake [Vegan, Gluten-Free]

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Calories

3769

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Ingredients

For the Crust:

  • 3/4 cup almonds (soaked in filtered water for at least 8 hours, then drained)
  • 1/2 cup dates, pitted and diced
  • A pinch of salt

For the Lemon Filling:

  • 1 1/3 cup cashews (soaked in filtered water for at least 6 hours, then drained)
  • 2/3 cup sunflower seeds (soaked in filtered water for at least 6 hours, then drained)
  • 1/2 cup dates, pitted and diced
  • 1/2 cup of lemon juice
  • Zest of 1 lemon
  • 2/3 cup water
  • 3 tablespoon coconut oil
  • 1 teaspoon turmeric
  • 2 pinches of salt

For the Raspberry Topping:

  • 2 cups raspberries
  • 2/3 cup cashews, soaked in filtered water for at least 6 hours, then drained
  • 1/3 cup sunflower seeds, soaked in filtered water for at least 6 hours, then drained
  • A pinch of salt
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Preparation

To Make the Crust:

  1. In a food processor, add the ingredients for the crust and pulse until well combined. Sprinkle with the salt and mix well.
  2. Line a 7-inch cake pan with baking paper. Pour the mixture into the cake pan and press it evenly with your clean hands.
  3. Place the cake tin in the freezer while preparing the filling.

To Make the Lemon Filling:

  1. For the lemon filling, blend all ingredients to a fine cream. Start with a little water and add only as much as needed, so as not to make the filling too watery.
  2. Take the cake pan out of the freezer and pour in the lemon filling. Spread it evenly over the crust.
  3. Place the cake pan in the freezer again while preparing the raspberry layer.

To Make the Raspberry Layer:

  1. For the raspberry layer, blend all ingredients to fine cream.
  2. Take the cake pan out of the freezer again and scoop the raspberry cream on top.

To Make the Cake:

  1. Add some garnish, if you wish, such as fresh raspberries and pistachios.
  2. Place in the freezer until set, about 2-3 hours.
  3. Take out of the freezer and out of the cake pan about an hour before serving.
  4. Cut the slices when it is just getting soft enough. This way it has nice and clean cuts.
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Nutritional Information

Total Calories: 3769 | Total Carbs: 327 g | Total Fat: 254 g | Total Protein: 94 g | Total Sodium: 2162 g | Total Sugar: 199 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.