Raw Vegan Lemon Cheesecake

Fresh, delicious, gluten-free, raw, vegan, and use organic ingredients to round it off.

Requires at 12 hours to activate the nuts. Takes 10 minutes to prep ingredients. 3 hours to set in the freezer.


  • 1/4 cup coconut oil

  • 1 cup soaked & rinsed almonds

  • 1 cup soft pitted dates


  • 3 cups soaked & rinsed cashew nuts

  • 2 tbsp maple syrup

  • 1/3 cup coconut oil

  • 2/3 cup coconut milk

  • 2 lemons juices, 1 lemon zested (zest both, use half for filling, half for topping)

TOPPING* (optional)

  • 1 cup thick Coconut Flakes

  • 1 large thumb of ginger

  • 1/2 cup water

  • 1 lemon zested

  • Edible flowers

* You can dry these overnight to keep the recipe RAW or you can bake them to speed up the process.


  1. Soak the cashews and almonds SEPARATELY in cold water for 12 hours. Then drain & rinse.

    • Soaking nuts for 12 hours in water stimulates the early germination and sprouting process within the nut (this works for seeds, legumes, or grains as well!). This process “activates” the nuts making them easier to digest!

  2. Grease your metal pan or glass dish using your fingers to spread 1 tsp coconut oil.

  3. To make the crust, blend (or finely chop) dates, almonds and coconut oil into a sticky paste.

  4. Press the paste with your fingers into your greased cake pan and put the in the freezer while you make the filling.

  5. Pulse filling ingredients in blender until silky smooth.

  6. Pour the filling over the crust and pop in the fridge overnight to set or a few hours in the freezer if you need it sooner.

Optional Topping

*Start this the night before. OR if you don’t mind baking the coconut flakes (no longer totally raw), then turn on the oven to 325F / 163C.

  1. Put 1/2 cup water into small saucepan on the stove on medium heat.

  2. Mince the ginger and add to the saucepan. Let it come to a boil, then turn the heat down.

  3. Add the coconut flakes to the ginger tea. Let steep for 5 minutes. Stirring.

  4. Drain water, spread on baking tray and cover with a towel to dry out over night. OR bake at 325 F / 163 C for 10 minutes, stirring every 5 minutes until golden.

  5. Mix with the lemon zest and sprinkle on the cake beautifully with edible flowers.

The photos below are not the original with the toasted ginger coco flakes. That cake was devoured before even an iPhone could snap any evidence. This was the second batch topped with coconut sugar and dehydrated lime slices.

Kathryn NelsonComment