Raw Vegan Summer Citrus Lemon Cheesecake

Raw Vegan Summer Citrus Lemon Cheesecake

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!


Print Recipe
Raw Vegan Summer Citrus Lemon Cheesecake
This raw vegan lemon cheesecake is tart and sweet but free from refined sugar and gluten-free. Perfect Summertime cheesecake.
Course Breakfast, Dessert
Prep Time 2 hours 30 minutes I
Servings
Ingredients
For the Walnut-Pecan Crust
For the Lemon Cheesecake Filling
Course Breakfast, Dessert
Prep Time 2 hours 30 minutes I
Servings
Ingredients
For the Walnut-Pecan Crust
For the Lemon Cheesecake Filling
Instructions
To Prepare the Walnut-Pecan Crust
  1. To make the crust, add the walnuts, pecan nuts, dates, coconut oil and cinnamon in a food processor or a high-speed blender.
  2. 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.
  3. 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
  1. Add the soaked and rinsed cashews, lemon juice, maple syrup, room temperature coconut oil, vanilla, turmeric, sea salt and lemon extract. Blend until smooth.
  2. Pour the mixture onto the frozen crust. Remove air bubbles by tapping the pan on a table.
  3. Place in the freezer until firm about 2 hours minimum.
  4. Remove the whole cake from the pan while frozen and place on a serving platter.
  5. Defrost in the refrigerator. Top with fresh or frozen berries and crushed walnuts if desired. Slice and serve!
Recipe Notes

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!

Share this Recipe

Looking for Something Different

Protected: Vegan Not “Cod” Ceviche Tostone Rellenos If interested in this recipe it will be featured in my Latin Inspired Recipe Ebook. Anyone who purchases the Ebook will get the password to view the r...
Vegan Balsamic Maple Tempeh Unlike preparing tofu, tempeh is much quicker to prepare. Tofu takes at least 15 minutes to press and drain out all the water. With tempeh it’s recomm...
Vegan Sriracha ChickNUN & Sriracha Mayo Many moons ago I  used to be a ChickFilA Fanatic. I lived there. The spicy chicken sandwich was everything but I could NEVER eat that shit again! I’m ...
Vegan Sausage & Kale Soup {Zuppa Toscana} The colder months of the year always seem to bring out the chef and baker in me. I love cooking around the holidays. It makes me feel oh so motherly. ...

Related Posts

Vegan Panko Crusted Tofu Tenders

Vegan Panko Crusted Tofu Tenders

When I transitioned from the love of eating chicken {now it just hurts my heart and makes me gag thinking about contributing to the pain of innocent chickens} to using meat alternatives in the beginning of my vegan journey, tofu was my greatest addiction. Tofu […]

Vegan Revithosoutzoukakia {Chickpea Patties in Tomato Sauce}

Vegan Revithosoutzoukakia {Chickpea Patties in Tomato Sauce}

Another favorite cuisine of mine is Greek and Mediterranean but then again I’d probably say that about Japanese, Indian and Mexican foods as well. I just happen to love food. There are three core elements of the Mediterranean cuisine such as the grape, olive, and wheat, […]



Leave a Reply

Your email address will not be published. Required fields are marked *