Lemon Cheesecake with Almond Crust

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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.

Lemon Cheesecake with Almond Crust

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

Course Desserts, Healthy Choices
Servings 9



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


  • 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



  • 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.


  • 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
Lemon Cheesecake with Almond Crust
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