Lemon Cheesecake with Almond Crust

This Lemon Cheesecake with Almond Crust won’t last long.

A super rich and decadent dessert, but honestly, one slice is very satisfying. I usually make this scrumptious treat for special occasion. In raw cuisine, cashew nuts are often used as the base for an assortment of raw”cheeses” including cheesecakes. Cashews have a wonderful balance of sweet and savory flavors, as well as being creamy and white.

Adding lemon result in a sour/tart flavor.

The crust I use the most when making raw dessert, especially cheesecake is almond-date based. It produces a yummy graham cracker-like crust.

Lemon Cheesecake with Almond Crust

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Course Desserts, Healthy Choices

Servings 9

Ingredients

  

Crust

• 2 cups almonds
• 5 dates
• 1 tablespoon agave
• ¼ teaspoon vanilla
• ⅛ teaspoon sea salt
• 2 Tablespoons coconut oil

Filling

• 3 cups cashews soaked for a few hours and drained
• ½ cup almond milk
• ½ cup lemon juice
• zest of 1 lemon
• ½ cup agave
• 1 Tablespoon vanilla extract
• ½ cup coconut oil

Instructions

 

Crust

• Place all the ingredient in a bowl of a food processor and pulse until well combined, and the crust starts to rise on the sides of the processor bowl. Stop the machine and mix with a spatula. Be careful not too overprocessed , leaving some texture.
• Lightly grease entire inside of a pie pan or a cheesecake mold with some coconut oil. Distribute crust evenly on the bottom and sides of pie pan or mold and lightly compacted by hand.

Filing

• Add to blender all ingredients except coconut oil.
• Blend until smooth and creamy
• Stop blending and add coconut oil
• Resume blending until oil is well incorporated
• Pour filling into pie pan with prepared crust
• Place in freezer to set, 1-2 hours or until middle of pie is firm to the touch.

Keyword cheesecake, Healty dessert, lemon desserts, no bake dessert, raw