Raw Raspberry Lemon “Cheese”cake

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  • 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.