Delicious Lemon Raspberry Cheesecake

    • Yield
    • Difficulty
    • Easy
  • 12345 (5 votes, average: 4.40 out of 5)

If you ever enjoyed eating lemon pudding as a child this recipe by Rachael Campbell will take you right back to those days! The highly alluring flavors of raspberry, lemon and vanilla fuse into a creamy and dense cheesecake filling made with a base of raw cashews and coconut oil. This is a truly classic dessert you will surely make time and time again.

PS. If you end up with any leftovers Rachael has a great tip! Simply store a few slices in your freezer for a quick and healthy raw dessert for when your sweet tooth strikes.

Ingredients

Ingredients for base:

3 cups almonds*
1 cup medjool dates pipped
1/2 cup coconut shredded
Pinch Celtic sea salt
2 tablespoons coconut oil (liquid form)

Delicious lemon raspberry filling:

3 1/2 cups cashews*
1 cup (full) lemon juice
2/3 cup agave, maple syrup, coconut nectar or date paste
1/2 cup coconut oil (liquid form)
2 teaspoons vanilla extract
zest of 2 lemons
1 punnet raspberries (fresh or frozen)
Pinch Celtic sea salt

Garnish

fresh raspberries
sprinkling of almond and date base

Instructions

Method for base

1) Process nuts and salt in food processor until finely chopped

2) Add dates, coconut oil and shredded coconut blend well

3) Scrape ingredients from bowl and press firmly into cake tin

4) Press mixture firmly into a lined cake tin and place in freezer

Make a little extra base and set aside for garnishing of cake

Filling:

1) Place all ingredients in food processor blend until smooth and creamy

2) Pour filling onto crust and place in freezer for 2 hours, or until middle of cheesecake is firm to the touch

Option: Fold raspberries through mixture, then pour over base. Please note the colour of the raspberries can make a beautiful swirl through mixture.

3) Once frozen and ready to serve allow cake to thaw on bench for 30 minutes and cut into 8-10 slices before serving

Notes

*Almonds - Soaking and dehydrating of almonds is an option, not a requirement; you can use raw nuts. If you choose to soak nuts, complete this process in bulk, so you have a good amount of nuts in your pantry for recipes and snacks, then your recipe process is quick and easy. Soak almonds over night. Rinse and drain. Dehydrate for 12–24 hours or until dry. Dehydration time will depend on how many nuts are in the dehydrator at one time.

*Cashews – Soak cashews for 2–4 hours. Rinse and drain. The soaking process is an option, not a requirement; you can use raw cashews. I do recommend soaking if you have time.

Rachael CampbellAbout Rachael Campbell

Rachael is an intuitive life coach, inspiring and influencing people to find their inner voice, through the wisdom she has gained with audiences worldwide. Raising their conscious awareness of their potential and abilities rachaelcampbell.com. Rachael has online program's and works with people One-on-One. Rachael is a graduate of the Matthew Kenney Academy, a certified Raw Food Chef. Rachael shares her love of plant based cuisine with the world through Rachael's Raw Food. Rachael is the author of 'Revolutionary Raw Recipe's' which features, plant-based dishes and easy-to-follow recipes.

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