Raw Lemon Raspberry Cheesecake

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I love Easter! It always reminds me that warm weather is coming. Spring has sprung and the grass starts to grow after a seemingly endless winter. Well this year… winter still seems to be dragging on. Another snowfall today. Tomorrow we will be hit again. My patience is wearing thin…

So, to encourage Mother Nature to get in the mood of spring, I made a lemon and raspberry cheesecake! The flavours remind me of picking wild berries and drinking fresh lemon water. These are some of my favourite things about the warmer months of the year.

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I usually don’t make big cakes because I don’t want to eat them all by myself. (Although, they are tasty enough not to share.) My favourite part of making raw cake is sharing the recipes with my family and friends, because I get so excited to watch them lick their plates clean! It really is that good. This cake is the perfect consistency: creamy and rich with a crunchy chocolate drizzle. I am drooling just writing about it.

This recipe will make a 20-inch cake in a springform pan. However, feel free to make a smaller version of this recipe. Use a 9 or 10-inch pan and cut the recipe in half. This will make it more affordable.

Wow your friends with a raw cake at your next get-together! If they are anything like my friends it will be love at first bite. They will be begging you for more!

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Raw Lemon Raspberry Cheesecake

Makes a 20-inch cake

Ingredients

Crust

  • 1 cup rolled oats
  • 1 cup almonds
  • 2 heaping tbsp coconut oil, liquid form
  • 1 1/2 cups dates
Lemon Cheesecake Layer
  • 1/3 cup coconut milk
  • 1/4 cup lemon juice
  • 2 1/2 cups soaked cashews
  • 1/4 cup + 1 tbsp lemon juice
  • 2 tablespoons of maple syrup (or liquid sweetener of choice)

Raspberry Cheesecake Layer

  • 1 cup soaked cashews
  • 1/2 cup raspberries
  • 1/2 cup coconut milk
  • 1 tbsp lemon juice
  • 1 1/2 tbsp maple syrup (or liquid sweetener of choice)
  • 2 tsp vanilla
  • a dash of salt

Chocolate Drizzle

  • 1 tbsp cacao powder
  • 1 tbsp maple syrup
  • 2 tbsp coconut oil, liquid form

Directions

  1. To make crust, put almonds in the food processor and grind until they are coarsely ground. Add oats, dates and coconut oil. Blend until the ingredients make a sticky mixture that you can evenly pat down on the bottom of your springform pan. Put in fridge.
  2. Lemon layer: using a high-speed blender or food processor, blend all ingredients together until you have a smooth, creamy consistency. Evenly spread onto the crust and put back in the fridge.
  3. Raspberry layer: same as the lemon layer. Blend all ingredients together until you have a smooth, creamy consistency. Evenly spread onto lemon layer and put in the freezer overnight.
  4. Bring it out of the freezer at least 20 minutes before serving to defrost.
  5. Chocolate drizzle: whisk ingredients together.
  6. Drizzle chocolate sauce and/or raw honey on cake right before serving. Enjoy!

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