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Lemon Berry Cheesecake

June 6, 2013 by thefitchen 7 Comments

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Lemon Berry Cheesecake [Raw, Gluten-Free, Dairy-Free, Vegan Option]

It's confession time. This may seem like complete blasphemy, but we've never had a piece of real New York cheesecake. It's one of those things we just haven't gotten around to. Because of that, we're probably not qualified to make comparisons between New York cheesecake and our cheesecake. But we're going to anyway.

This cheesecake is creamy, rich, and decadent, yet light and summery thanks to the fresh, tart lemon. It tastes just as delicious as regular cheesecake and it's better because it's not loaded with all of the bad stuff. That's not to say this dessert is light on the calories by any means. The difference is that most of the calories come from nuts and dates instead of butter, flour, sugar, cream cheese, etc. That's a pretty fair trade.

Prep Time: 30 minutes
Recipe Time: 3 ½ hours
You'll Need:
a 7" springform pan or another type of round 7" pan

INGREDIENTS for cheesecake filling[MAKES 12 - 2" slices]

3 c. raw cashews
¾ c. freshly squeeze lemon juice
¾ c. raw honey [or raw agave for vegan]
¾ c. coconut oil
1 Tbsp. vanilla
~½ c. sliced strawberries [optional for layer]

INGREDIENTS for crust

1 ½ c. raw macadamia nuts
½ c. pitted dates
1 Tbsp. dried coconut
pinch of sea salt

INGREDIENTS FOR Blueberry topping

1 c. fresh blueberries
¼ c. pitted dates

Start off by making the crust. In a food processor, combine macadamia nuts, dates, and salt until a thick, crumbly dough forms.

Raw Lemon Berry Cheesecake Mixer

Sprinkle a thin layer of dried coconut into the bottom of your pan. Then add the crust mixture and use your hands to press it out. Note: We didn't have a springform, so we used a 7" saucepan instead. Hey - ya gotta do what ya gotta do.

Raw Lemon Berry Cheesecake Sprinkling in Bowl

Raw Lemon Berry Cheesecake Mix Bowl

Add all filling ingredients into Blendtec or high-speed blender. Blend until smooth and creamy. Pour half of the filling and add a thin layer of strawberries [optional].

Raw Lemon Berry Cheesecake Strawberries

Then empty the remaining liquid into the pan.

Raw Lemon Berry Cheesecake in Pan Pouring Cream from Jug

Place the cheesecake into the freezer for at least 3 hours.

Meanwhile, add blueberries and dates for berry topping into a blender and blend until smooth.

When the cheesecake is solid, remove it and cut it to your liking. We ended up with 12 - 2" wide pieces.

Serve it up all fancy-like with drizzled topping and fresh blueberries. It's rich and satisfying, so you'll definitely be able to save some for later. Store in the refrigerator so there's no thaw time when you're ready for your next piece.

Raw Lemon Berry Cheesecake on Plate

Blueberries were all we had left...

Blueberries Empty Plate

« Smoothie Saturday: Heart Healthy Reds
Zucchini Pesto Roll-ups »

Reader Interactions

Comments

  1. Pam

    August 02, 2013 at 4:20 pm

    Do the nuts need to be soaked and/or sprouted before using or just raw & dry?

    Reply
    • thefitchen

      August 05, 2013 at 2:27 pm

      Raw and dry is fine as well. Soaking the almonds simply makes the nutrients in the nuts easier for our bodies to absorb and digest. This is optional. If you do soak them, make sure that you allow them to dry before starting the recipe :) good question!

      Reply
  2. Erika

    June 14, 2013 at 10:00 am

    Um wait when did you get a blog makeover?!? It looks FANTASTIC!! And this cheesecake looks super amazing. That thick blueberry drizzle on top? Mmm! I love raw desserts. Pinning to make :)

    Reply
    • thefitchen

      June 14, 2013 at 10:48 am

      We made it over about a month ago! Switched to WordPress.org, too. Thank you so much! :) It's delicious...let us know what you think!!

      Reply
  3. corui anca

    June 09, 2013 at 7:45 pm

    just wanted to know: calories/slice ? :)
    #gonnapreparethis

    Reply
    • thefitchen

      June 10, 2013 at 5:53 pm

      About 350 calories per slice. :) Hope you love it!

      Reply

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