Raw Lemon Cheesecake (Vegan & Gluten free)

I’ve had the best week! To my shock and amazement I won The Soil Association BOOM Award for best food blog of the year…which is such on honour. I couldn’t have been more surprised when I heard my name read out (as I am still) but I’m so happy and excited that my little blog and passion for healthy food and taking pics obsessively has a few fans!

So back to the food, I made this super delicious raw lemon cheesecake before we went to Spain and honestly it’s incredibly easy to make, contains only natural whole ingredients and has just a little maple syrup to sweeten the lemon topping a little. And just like my lemon bars, I love the combination of creamy and zingy lemony cashew topping with the crunchy nutty base. So good, you’ve got to try this one!

Until a few years ago I wouldn’t have allowed myself to eat this deliciously tasty and wholesome cake, which is another thing to be happy and grateful for. When I reflect on just how much my attitude to food has changed over the last few years, as for so long I had a huge list of ‘forbidden’ or ‘bad’ foods which I didn’t allow myself to eat which included; high fat, processed, sugar, most fruits, high carb etc etc. To put it in context although I have always been really focused on ‘healthy’ eating and eaten loads of veg and pulses I still had lots of rules which meant I had a somewhat restricted diet.

It’s so liberating to know that as long as I’m eating real food and yes this can include healthy fats, natural sugars, healthy carbs –  it will nourish my body and give it what it needs.

Thank you for all your support, love Niki xxx

Raw Cream Cheesecake

Raw Cream Cheesecake

I hope you like my recipe; if you recreate it tag on instagram with #rebelrecipes @rebelrecipes for a chance to be featured. Love Niki x

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Info

 

  8-10 servings
  20 minutes preparation time
  None cook time

Ingredients

  • Topping ingredients;
  • 2 cup soaked organic cashews (at least four hours)
  • Juice 2.5 lemons
  • 1/3 cup organic coconut oil
  • 3 tbsp maple syrup
  • Pinch sea salt
  • 1 tsp vanilla powder or essence
  • Zest 1 unwaxed organic lemon
  • Base ingredients;
  • 2/3 cup organic almonds
  • 1/2 cup organic desiccated coconut
  • 3 tbsp Organic buckwheat groats
  • 8 medjool dates
  • 2 tbsp. almond butter
  • Pinch sea salt

Directions

  1. To make the base blitz 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. (I used a 10 inch pie tin). Press down firmly with you hands (don’t press the mix up the sides).
  3. Pop the tray in the freezer while you make the filing.
  4. Wash out your food processor or high speed blender then add the cashews then blitz 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. Blitz 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 an hour.

I may be compensated for endorsing, recommending or reviewing products or ingredients and / or some links on this page may contain affiliate links which helps support my work in bringing you tasty healthy vegan recipes. All endorsements, recommendations, products and ingredients are ones that I personally use and love.

7 Comments

  1. Juliet on May 15, 2016 at 5:17 pm

    Hi! I was wondering if I can substitute another oil for the coconut oil? It’s so expensive

    • Niki on May 15, 2016 at 6:24 pm

      Hi Juliet
      Coconut oil works well as it helps make the cheesecake smooth and creamy which other oils don’t tend to.
      You could skip the oil altogether though and it will still work well.
      Hope that helps.
      Love, Niki ????

    • Muri on May 23, 2016 at 9:18 pm

      Hi Juliet, Aldi is now selling extra virgin coconut oil at a very reasonable price.

  2. Liann Pak on May 15, 2016 at 5:37 pm

    Everything is so very Divine !

    • Niki on May 15, 2016 at 6:25 pm

      Thank you so much Liann
      Love, Niki ????

  3. Janine on June 21, 2017 at 6:51 pm

    Hi Niki, what a wonderful (and easy) recipe. It’s definitely on my list to check it out soon. Xoxo Janine

    • Niki on July 15, 2017 at 4:55 am

      Hey lovely!!
      So glad you like it! Super easy and fresh.

      Love & hugs,
      Niki xx

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Recipe Tags: Nuts dessert lemon raw vegan

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The products, recommendations and 3rd party links on RebelRecipes.com are my genuine recommendations.  I only work with people, companies or brands who fit my ethos. I am a qualified health coach, but the recipes and articles on RebelRecipes.com should not be used to diagnose or treat a specific health or medical condition.