RAWsome lemon coconut cheesecake

If you're looking for a fresh, light, creamy cheesecake made from whole & unrefined food, look no further. I promise this is dessert will fool the cheesecake connoisseur & have your guests craving a second slice. & with only the purest of ingredients, you can be sure that your body will be nourished & your cravings satisfied.   


Makes: One 10cm x 25cm loaf tin / approximately 8 slices

Prep time: 1/2 hour

Soaking time: 4 hours

Chill time: 12 hours 


what you'll need

the base:

  • 1 cup walnuts

  • 1/2 cup raw brazil nuts

  • 1 1/2 cups oats 

  • 1/4 cup unsweetened coconut

  • 2 tbsp coconut oil, melted & cooled

  • 3 tbsp pure maple syrup

  • zest of 1 organic lemon 

  • pinch pink Himalayan salt

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the filling

  • 1 cup raw cashews, soaked overnight or for 1 hour in hot water

  • 1/4 cup unsweetened coconut

  • 2 organic lemons, juiced (plus zest of 1)

  • 1/2 cup coconut cream (see note)

  • 1/3 cup pure maple syrup (can be substituted for raw honey)

  • 1/4 cup melted & cooled coconut oil

  • pinch himalayan pink salt

garnish

  • lemon slices

  • crystallized ginger

  • fresh rosemary 

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the steps:

  1. Place the cashews needed for the filling in a bowl, cover with h20. Soak in the refrigerator overnight. If you're short on time, place cashews in a mason jar, in a small saucepan boil h2o. When the water is boiling, pour over the cashews & allow them to soak uncovered for 1 hour.

  2. Place the can of full fat coconut cream in the refrigerator the night before. This will allow a layer of hardened coconut cream to form on top. 

  3. Place the walnuts, brazil nuts & oats in a food processor & pulse until completely combined and form a fine grain.

  4. Add the remaining ingredients of the base & blend until just combined (approximately 20 seconds).

  5. Line your spring form pan with parchment paper to ensure that the base of the raw cheesecake does not stick. Outline the base of the pan & cut out a circle to fit the bottom of the pan. If you are concerned about the base sticking, spray coconut oil around the base. 

  6. Transfer the base mixture into your lined pan. Using your fingers press down evenly. For additional pressure, use the back of a mason jar. Place in the fridge to firm for a minimum of 20 minutes. Alternatively this step can be completed the day before. 

  7. Next add all the filling ingredients to a high powdered blender & blend until smooth. 

  8. Pour the filling into the prepared pan & tap a the pan a couple of times to remove air bubbles.

  9. Cover the top with saran wrap & place in the freezer overnight or for at minimum of 6 hours to set.

  10. Prior to serving, garnish as you wish & allow the raw cheesecake to thaw for 15 minutes.

  11. slice, serve & enjoy! 

NOTE: place the can of full fat coconut milk in the fridge the night before making this raw cheesecake. Once chilled, skim off the hardened cream that has formed on the top & use that for the filling. 


I hope you enjoy this zesty cheesecake & spread the wellth with other who you think would enjoy a slice of creamy lemony deliciousness. Check out what other talented contributors have curated for the amazing Van City virtual potluck by clicking on the images below! Click the 'last dish' & 'next dish' image for the links to view other bloggers creations & click the final image for the entire menu! Happy cooking 

xo


 

 

xo

Mia