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–+ servings

Zesty Raw Lemon Cheesecake

This raw lemon cheesecake is a refreshing, creamy dessert made with cashews and fresh lemon juice. Perfect for those looking to indulge without the guilt, and a great treat for hot summer days.
Couverts10
Preparation 15 minutes
Deel op Facebook Print Recipe

Equipment

  • Blender, Pie dish (8-inch or 9-inch), Refrigerator, Zester

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

  • Prepare an 8-inch (20-cm) or 9-inch (23-cm) pie dish and press the raw nut pie crust into the dish.
  • In a blender, combine cashews, coconut milk, lemon juice, agave nectar, scraped vanilla bean (or vanilla extract), and 1 tablespoon of lemon zest.
  • Purée until smooth.
  • If needed, use an immersion blender for a creamier consistency.
  • Pour the mixture into the prepared crust.
  • Sprinkle the remaining tablespoon of lemon zest on top.
  • Refrigerate for several hours until set.
  • Garnish with fresh raspberries, blueberries, or strawberries before serving, if desired.
  • Keep refrigerated until ready to serve.

Notes & Wine Advice

Serving Tip:

This cheesecake pairs beautifully with a light, fresh fruit salad or a glass of chilled white wine for a refreshing summer dessert.

Wine Advice:

A crisp, dry Sauvignon Blanc or a light Prosecco would complement the tanginess of the lemon.

Nutrition values

Calories: 230 kcal | Carbohydrates: 16 g | Protein: 5 g | Fat: 18 g | Sugar: 10 g
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Course; Dessert / No-bake
Cuisine; International
Diets; Diabetic / Gluten-Free / Lactose Free / Low Carb / Nut-Free / Paleo / Vegan / Vegetarian