Zingy Raw Lemon Cheesecake

Zingy Raw Lemon Cheesecake

I am a lemon lover! I used to hate the taste of lemon but I feel the older I am getting the more I love it. A good lemon cake or cheesecake is the way forward, the correct amount of sweet yet tangy is perfect. This Is a lovely creamy cheesecake with a lemon twang which is perfect for summer.
Find the full recipe below, or you can find it on my Youtube Here


What You Need


260g Cashews (approx 2 cups)

15 dates (I use Medjool, approx 345g)


Fake Lemon Cream;

260g Cashews (approx 2 cups) SOAKED IDEALLY

1 cup raw nut milk (I used almond)

5 Tbsp Agave (or any other natural sweetener)

Juice of 1 Lemon

1/4 tsp of Vanilla

Pinch of Tumeric

What You Do

Step 1; Put the Crust Cashews into your food processor and blend until crumbly texture. Add in the dates and process until it forms a sticky ball for the base!

Step 2; Press into your cake tin/pans of choice.

Step 3; Clean out your food processor and it’s time to make the lemon cream… mmm! Add all the ingredients for the filling into your food processor and blend until smooth (I forgot to soak my cashews and it still turned out fairly smooth but I’d suggest you do as it gives a better consistency). Add the nut milk in in intervals and stop when the cream looks like a thick spreadable texture.

Step 4; Spread the mixture over the crust/base and then freeze for at least a few hours. This can be left frozen and defrosted at least a few hours before serving, ideally 6 hours or so.

IMG_1295_FotorIt can be eaten half frozen for ice cream consistency or completely defrosted and is a beautiful creamy zingy cheesecake! (Keep refrigerated)


I served mine alone, with icecream and also with these delicious BUKO coconut jams.

These jams are not only delicious but also free from nuts, dairy, gluten soya and wheat! They are also made with 100% natural ingredients and with as little as three ingredients in each. They have no preservatives or added sugar either!

They kindly gifted me some flavours to try, I have the Mango, Chilli and Pineapple coconut Jam.

IMG_1291_FotorI love them all! Coconut jam tastes almost caramel like and sweet, so the Chilli one is similar to  a thick sweet chilli sauce, great as a dip for fries and chips. Salads and veggies!

The Mango and Pineapple are amazing on pretty much anything as a dip or side, great for topping yoghurts, breakfasts, toast even.

I used the Pineapple one as a side to my Lemon Cheesecake and it was like a tropical paradise party! Amazing!

IMG_1300_FotorCheck BUKO Out Here!

They also have coconut water and Oil, I need to try out their oil soon as I love coconut oil, it is so great for so many different uses!

I hope you have enjoyed this recipe, let me know if you give it a go!!


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