Raw Vegan Lemon Cranberry Cheesecake

READY IN: 8hrs 20mins
SERVES: 10-12
YIELD: 1 9




  • To make the crust:
  • Place the almonds, dates and cacao powder in your food processor until well combined.
  • Roll this mixture into a ball (you might need a few more dates).
  • Grease a 9 inch spring form pan with coconut oil.
  • Press the crust into the bottom of the pan and set aside.
  • To make the filling:
  • Place all of the filling ingredients into the blender and blend until rich and creamy. Feel free to taste-test now and add a little more sweetener or lemon zest, as this filling is quite tart.
  • Pour the filling into the spring form pan, cover with aluminum foil, and place in the freezer for at least 5 - 12 hours.
  • Before serving, allow the cake to defrost for an hour and then place in the fridge. To serve, remove cake from pan, cut into slices and serve with raw cashew cream and lemon zest or cranberry sauce.
  • **Note: because of the coconut oil this cheesecake will melt if left out in the heat. The coconut oil rises to the surface and will bead up like little pools of ice. I just picked them off when it happened.