Raw Vegan Lemon Cranberry Cheesecake

3.75 from 4 votes

Vegan, healthy cheesecake that tastes delicious!

Yes! Yes! Yes! Cheesecake can be tasty, light, and healthy!

This delightful cheesecake recipe was created by Tess Masters’ alter-ego, “The Blender Girl” who writes a quirky vegetarian recipe blog called Healthy Blender Recipes. She shares super quick and easy gluten free vegetarian, vegan, and raw recipes that can all be made in a blender, mixer, or food processor. To learn more about The Blender Girl, and to sample her fabulous gluten free vegetarian recipes, follow along on Pinterest.

3.75 from 4 votes

Raw Vegan Lemon Cranberry Cheesecake

With fresh cranberries and tart lemons, this vegan cheesecake is ultra-healthy and unbelievably delicious.
Yield 24 people
Serving Size 1 square
Course Dessert
Cuisine Universal


Crust Ingredients

  • 2 cups almonds raw
  • 2 cups dates pitted, chopped
  • 1/2 cup cacao powder raw

Filling Ingredients

  • 3 cups cashews raw, soaked for 2 hours
  • 1 1/2 cup cranberries fresh
  • 1 cup coconut oil organic, unrefined
  • 3/4 cup agave raw
  • 1/2 cup lemon juice freshly squeezed
  • 1/2 cup water filtered
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract alcohol-free
  • pinch Celtic sea salt


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 springform cake tin 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.
  • Tweak flavors to taste. You might want some more sweetener or lemon zest. Note: this is quite tart.
  • Pour the filling into the tin.
  • Cover this tin 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 tin, cut into slices and serve with raw cashew cream and lemon zest.


**Because of the coconut oil this cheesecake will melt if left out in the heat.

Nutrition Information

Serving: 1square | Calories: 262kcal | Carbohydrates: 11g | Protein: 5g | Fat: 23g | Saturated Fat: 10g | Sodium: 50mg | Fiber: 3g | Sugar: 3g |
SmartPoints (Freestyle): 11
Keywords Gluten-Free, Low-Carb, Vegan

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  1. I don't mean to sound like a broken record, but many of us depend on nutrition information. Could you please include it ??

    1. Sandra, No problem! We are currently working our way through our recipe library and adding data as quickly as possible. Thanks for your patience. 🙂

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