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3.75 from 4 votes
SkinnyMS

Raw Vegan Lemon Cranberry Cheesecake

With fresh cranberries and tart lemons, this vegan cheesecake is ultra-healthy and unbelievably delicious.
Course: Dessert
Cuisine: Universal
Keyword: Gluten-Free, Low-Carb, Vegan
Servings: 24 people
Calories: 262kcal

Ingredients

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

Instructions

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.

Notes

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

Nutrition

Serving: 1square | Calories: 262kcal | Carbohydrates: 11g | Protein: 5g | Fat: 23g | Saturated Fat: 10g | Sodium: 50mg | Fiber: 3g | Sugar: 3g |
SmartPoints (Freestyle): 11
SmartPoints (Freestyle): 11