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We had friends over for dinner tonight. Everything was put together pretty last minute (aka last night) and so I needed to whip something up quickly and easily. Normally when we host people I am on dessert duty. Since most of the time I am cooking for myself and my family I try to keep things healthy, but when other people come over it’s my chance to get into the good stuff. Butter, sugar, cream, all things wonderful! Problem was dinner was put together so last minute I didn’t have time to go food shopping.

What’s a girl to do? Why raw raspberry lemon “cheese”cake of course! I fortunately had plenty of nuts and dates which makes up the bulk of the recipe and I also happened to have some raspberries and a Costco-sized bag of lemons on hand. The challenge was to make a healthy dessert taste equally as delicious as some of my other decadent treats. I would definitely say I succeeded. Win!

The recipe is pretty simple if you have a food processor or high speed blender. If you don’t, I would invest in one. My food processor is by far the most used appliance in my kitchen.
This recipe is completely raw, gluten-free and vegan if you substitute the honey with agave.

Raw Raspberry Lemon “Cheese”cake

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  • Prep Time: 20 minutes
  • Total Time: 4 hours 20 minutes




  • 1 cup raw almonds
  • 1 cup dates
  • 1/2 tsp. sea salt


  • 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 (Vegans use agave)
  • 2 cups fresh raspberries (strawberries also work well)


  1. Place nuts and dates in a food processor with sea salt and pulse to chop until they are finely processed (should stick together if you squeeze with hand)
  2. Scoop out crust mixture in a large spring-form pan (at least 9 inch), and press firmly, making sure that the edges are well packed and that the base is even. Place crust in freezer while you make the filling. Clean food processor.
  3. Warm coconut oil and honey in a small saucepan on low heat until liquid. Stir until combined
  4. In the food processor place all filling ingredients (except raspberries) and blend on high until very smooth (about 5 minutes). Scrape down sides as needed
  5. Pour about 2/3 of the mixture out onto the crust and smooth with a spatula.
  6. Add the raspberries to the remaining filling and blend on high until smooth. Pour onto the first layer of filling. Place in freezer until solid.
  7. To serve, remove from freezer 30 minutes prior to eating and top with fresh berries.


  • Serving Size: 15-20

Do you enjoy hosting people for meals? If so, do you have a go-to dish?

Meet the Maven

Hi! I'm Davida and welcome to my corner of the internet. I'm a wellness blogger, yoga teacher, certified herbalist, and green beauty lover.

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  1. I have to say that I am completely AMAZED at how delicious this “cheese”cake turned out. I made it on Saturday for V-day (so my sweetie and I could come home from an incredible dinner at a Brazilian steakhouse and indulge in a tasty healthy whole-foods dessert ~ objective, maintain the “healthy” aspect of our nutrition plan, AND have an awesome sweet treat all while saving a few dollars on an overpriced dessert at the restaraunt :P) AND it was a total success!!! I’m sharing this with people, and they are asking for nutrition facts (mostly carb count) Do you have those numbers?? 😀

    THANK you Davida for this fabulous recipe!

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