Raw Lemon Cheesecake
Indulge in this tangy, creamy raw lemon cheesecake made with cashew nuts and fresh lemon juice. Perfect for a sweet tooth craving without overindulging in sugar!
Equipment
- Immersion blender (optional)
- Measuring cups and spoons
- Pie dish (8-inch or 9-inch)
Ingredients
- 1 Raw Nut Pie Crust page 416
- 3 cups 336 g raw cashews
- ¾ cup 180 ml full-fat coconut milk
- ¼ cup 60 ml fresh lemon juice
- ¼ cup 84 g agave nectar
- 1 vanilla bean scraped, or 1 teaspoon pure vanilla extract
- 2 tablespoons 12 g lemon zest, divided
- Fresh raspberries blueberries, or strawberries, for garnish (optional)
Instructions
- Have ready an 8-inch (20-cm) or 9-inch (23-cm) pie dish.
- Press the crust into the pie dish.
- Combine the cashews, coconut milk, lemon juice, agave, scraped innards of the vanilla bean, and 1 tablespoon (6 g) of the lemon zest in a blender.
- Blend until silky smooth.
- If your blender struggles to achieve smoothness, use an immersion blender for a finer consistency.
- Pour the filling into the prepared crust.
- Sprinkle the remaining 1 tablespoon (6 g) of lemon zest on top.
- Refrigerate for several hours until set.
- Keep refrigerated until ready to serve.
- Garnish with fresh raspberries, blueberries, or strawberries, if desired.
Notes / Tips / Wine Advice:
Serving Tip:
Serve chilled for the best texture and flavor. A dollop of coconut whipped cream can add an extra touch of indulgence. Wine Advice:
Pair with a light and fruity white wine, like a Moscato or Riesling, to complement the cheesecake’s citrus notes.
Serve chilled for the best texture and flavor. A dollop of coconut whipped cream can add an extra touch of indulgence. Wine Advice:
Pair with a light and fruity white wine, like a Moscato or Riesling, to complement the cheesecake’s citrus notes.
Nutritional Information
Calories: 350 kcal | Carbohydrates: 27 g | Protein: 8 g | Fat: 24 g | Fiber: 2 g | Sugar: 9 g | Salt: 0.05 mg
