After many attempts of making raw vegan cakes I’ve learned the best method is by using a 6” round springform pan. In the past recipes I made I would always buy those disposable tin pans. I would make the raw vegan cakes for events, like a family gathering or holiday dinners. It was easier to toss the pan after the cake was gone. It was never appealing to my eyes though. I knew it could look much mor appetizing than it had. The smaller pans help make the cakes look stacked. They set better in the freezer as well.
Sometimes when making desserts the most simple dessert gets the best reviews. As long as you’re using quality, plant-based raw ingredients with a high-speed blender or strong processor you can create so many textures and flavors the combinations are endless. One thing to remember is raw desserts do not contain refined sugar and are usually gluten-free. They also include healthy oils and fats, vitamins and minerals.
I am thinking about putting together a raw vegan dessert recipe book. I’ve had nothing but positive reviews on my raw desserts so we will see how everything goes. I hope you enjoy this Raw Vegan Citrus Lemon Cheesecake. It’s the perfect raw dessert to bring to a summer BBQ or event.
To Prepare the Walnut-Pecan Crust
To make the crust, add the walnuts, pecan nuts, dates, coconut oil and cinnamon in a food processor or a high-speed blender.
You want the mixture to be combined just enough. It should be of a sticky consistency.
Use coconut flakes and pulse them into smaller crumbs. Then, use 2 tablespoons of the pulsed coconut flakes onto the bottom of a 6” inch springform pan.
Press the nut crust mixture on top of the coconut. This will prevent the cake from sticking to the pan.
To Prepare the Lemon Cheesecake Filling
Add the soaked and rinsed cashews, lemon juice, maple syrup, room temperature coconut oil, vanilla, turmeric, sea salt and lemon extract.
Blend until smooth. Then, pour the mixture onto the frozen crust. Remove air bubbles by tapping the pan on a table.
Place in the freezer until firm about 2 hours minimum.
Remove the whole cake from the pan while frozen and place on a serving platter.
Defrost in the refrigerator. Top with fresh or frozen berries and/or walnuts if desired.
Slice and serve!
| Prep Time | 2 hours 30 minutes I |
| Servings |
|
- ½ cup Raw Walnuts
- ½ cup Raw Pecans
- ⅓ cup Medjool Dates pitted
- 2 tablespoons Coconut Oil
- ½ teaspoon Ground Cinnamon
- 2 tablespoons Coconut Flakes ground/pulsed
- 2 cups Raw Cashews soaked in water overnight
- ½ cup Lemon freshly juiced
- ½ cup Maple Syrup
- ⅓ cup Coconut Oil
- ½ teaspoon Vanilla Extract
- ½ teaspoon Turmeric
- ¼ teaspoon Lemon Extract
- Dash Sea Salt
- Frozen Raspberries
- Frozen Wild Blueberries
- Raw Walnuts crushed
Ingredients
For the Walnut-Pecan Crust
For the Lemon Cheesecake Filling
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|
- To make the crust, add the walnuts, pecan nuts, dates, coconut oil and cinnamon in a food processor or a high-speed blender.
- Use coconut flakes and pulse them into smaller crumbs. Then use 2 tablespoons of the pulsed coconut flakes onto the bottom of a 6” inch springform pan.
- Press the nut crust mixture on top of the coconut. This will prevent the cake from sticking to the pan.
- Add the soaked and rinsed cashews, lemon juice, maple syrup, room temperature coconut oil, vanilla, turmeric, sea salt and lemon extract. Blend until smooth.
- Pour the mixture onto the frozen crust. Remove air bubbles by tapping the pan on a table.
- Place in the freezer until firm about 2 hours minimum.
- Remove the whole cake from the pan while frozen and place on a serving platter.
- Defrost in the refrigerator. Top with fresh or frozen berries and crushed walnuts if desired. Slice and serve!
Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!
