Raw Vegan Lemon Cranberry Cheesecake

Name: Raw Vegan Lemon Cranberry Cheesecake
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 1 9, 10-12 serving(s)
Ingredients: 2 cups raw almonds; 2 cups pitted dates, chopped fine; 1/2 cup raw cacao powder; 3 cups raw cashews, soaked for 3 hours; 1 1/2 cups fresh cranberries; 1 cup organic unrefined coconut oil; 3/4 cup raw Agave; 1/2 cup fresh lemon juice; 1/2 cup filtered water; 1 tablespoon lemon zest; 1 teaspoon alcohol free vanilla extract; 1 pinch celtic sea salt

Submitted by Tinkerbell

"A delicious, raw cheesecake that my mom & I made for Thanksgiving dinner at a raw-foodie friend's house. I found the recipe on the Healthy Blender Recipes blog: http://healthyblenderrecipes.com/recipes/raw_vegan_lemon_cranberry_cheesecake/ and I have only made a couple of tweaks to the original. Mainly in the instructions, for clarity, and I added an hour to the cashew soaking time, as we felt the filling wasn't as smooth as it could be if the nuts were even softer to begin with. Note that cooking time is actually soaking and freezer time. :)"

Download

photo by Tinkerbell

Ready In:: 8hrs 20mins
Ingredients:: 12
Yields:: 1 9
Serves:: 10-12

ingredients

Crust
2 cups raw almonds
2 cups pitted dates, chopped fine
¹⁄₂ cup raw cacao powder
Filling
3 cups raw cashews, soaked for 3 hours
1 ¹⁄₂ cups fresh cranberries
1 cup organic unrefined coconut oil
³⁄₄ cup raw Agave
¹⁄₂ cup fresh lemon juice
¹⁄₂ cup filtered water
1 tablespoon lemon zest
1 teaspoon alcohol free vanilla extract
1 pinch celtic sea salt

directions

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.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

Tinkerbell

Boise, 51

Hi! I am happily married with two children, 26 and 12. For nearly 10 years when this site was Recipezaar and then Food.com I hosted several different forums. I enjoyed making, creating, reviewing, and photographing recipes, but what I miss the most are the friendships I made here. I was Food Editor for the Mill Creek View Newspaper in Mill Creek, WA. for about 4 years during that time. Currently I am the office manager at a small mental health clinic. I'm not on this site much anymore, but I do continue to appreciate and respond to all reviews posted to my recipes.

View Full Profile