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.
Servings Prep Time
8 2 hours 30 minutes I
Servings Prep Time
8 2 hours 30 minutes I
For the Walnut-Pecan Crust
For the Lemon Cheesecake Filling
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!

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