You might remember the blueberry lemon overnight oats I posted the other day and since then I can’t stop thinking about lemon flavoured things. To satisfy my cravings I decided to make a lemon walnut cheesecake.
It’s been a while, I would say almost a year, since I made a cheesecake. Now, to be honest I’ve never in my whole life had real cheesecake before so I don’t exactly know how similar to the real thing these raw cashew cakes are but I love the taste of them so I would say they are pretty dang good.
Everyone will love this cheesecake whether they are vegan or not. My non-vegan family tried it and they loved it so I’m sure you will too.
This cheesecake is kept in the fridge. I find that if you store it in freezer, the cheesecake layer gets an icy feel to it and the crust is not as dense. However, I can guarantee it won’t be necessary to put it in freezer because it will be gone in no time.
Before I tried making raw desserts I never thought healthy food can taste this good! And so sweet on top of that! I love using dates as a natural sweetener, they are my favourite. For this cheesecake, I used dates for the crust layer and a liquid sweetener, which I don’t use that often, in cheesecake layer.
I am really hyped for this recipe and I hope you are too so let’s just start making, shall we!
RECIPE | LEMON CHEESECAKE 🍋🍰
- Prep time: 15 min
- Total time: 3h 15 min
INGREDIENTS:
CRUST:
- ¾ cup pitted dates
- 1 cup walnuts
CHEESECAKE LAYER
- 1 cup cashews (soaked overnight, then drained and rinsed)
- ¼ cup maple syrup
- juice of 1 lemon
- ½ tsp turmeric
- 1/3 cup coconut oil
DECORATION:
- lemon zest
- chocolate sprinkles
- fresh lemon
- chocolate pb balls
METHOD | CRUST
1/ In a food processor or high-speed blender add dates and walnuts. Blend until sticky and crumbly.
2/ Transfer the crust to a 6-inch springform pan. Press down so it evenly covers the bottom of a pan.
METHOD | CHEESECAKE LAYER
1/ In a food processor or high-speed blender add cashews, maple syrup, lemon, turmeric and coconut oil. Blend until smooth and creamy.
2/ Transfer on top of the crust. Even out with a spatula. You can also crave a design on top if you feel like it.
3/ Place in a freezer for 3 hours to chill. After that time is over take out of the freezer, decorate and serve. Store in fridge (not freezer) for up to a week.
I hope you enjoyed today's recipe! Have a wonderful day!
Nina ✨