We had friends over for dinner tonight. Everything came together at the last minute, so I needed a dessert that was quick and easy. Usually I handle dessert when we host — it’s my chance to indulge in butter, sugar, and cream — but this time there was no opportunity to shop for extra ingredients.
What to do? I improvised a raw raspberry lemon “cheesecake.” I already had plenty of nuts and dates, which form the basis of the recipe, plus a bag of lemons and some raspberries on hand. The challenge was to make a healthy dessert taste as rich and satisfying as a traditional one. I’d say it worked — everyone loved it.
The recipe is simple if you own a food processor or high-speed blender. My food processor is the most-used appliance in my kitchen; if you don’t have one, it’s a useful investment.
This dessert is completely raw and gluten-free. Substitute agave for honey to make it fully vegan.
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Raw Raspberry Lemon “Cheese”cake
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- Prep Time: 20 minutes
- Total Time: 4 hours 20 minutes
Ingredients
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Crust:
- 1 cup raw almonds
- 1 cup dates
- 1/2 tsp sea salt
Filling:
- 3 cups raw cashews, soaked for at least 2 hours (longer is better)
- Juice of 4 large lemons
- 2 tsp vanilla extract
- 2/3 cup coconut oil, melted
- 2/3 cup raw honey (use agave for a vegan version)
- 2 cups fresh raspberries (strawberries also work)
Instructions
- Place the almonds, dates, and sea salt in a food processor. Pulse until the mixture is finely chopped and holds together when pressed (it should stick if squeezed).
- Transfer the crust mixture to a 9-inch (or larger) springform pan. Press firmly and evenly, packing the edges and smoothing the base. Freeze the crust while you prepare the filling. Clean the food processor.
- Warm the coconut oil and honey in a small saucepan over low heat until fully melted and combined. Remove from heat.
- In the food processor, blend the soaked cashews, lemon juice, vanilla, melted coconut oil, and honey on high until the filling is very smooth (about 4–6 minutes). Scrape down the sides as needed.
- Pour about two-thirds of the filling over the crust and smooth with a spatula.
- Add the raspberries to the remaining filling and blend on high until smooth and evenly colored. Pour this raspberry layer on top of the first layer. Return the cheesecake to the freezer until fully set.
- Before serving, remove the cheesecake from the freezer about 30 minutes to soften slightly. Top with fresh berries if desired, slice, and enjoy.
Nutrition
- Serving Size: 15–20 slices
Do you enjoy hosting people for meals? If so, do you have a go-to dish?