This vegan, gluten free and refined sugar free cheesecake is the creamiest, dreamiest thing you’ve ever not-baked. A sticky, nutty base with a zesty sweet and thick cashew-based filling topped with vibrant slices of lemon and crunchy pistachios.
This cheesecake is the second I’ve made during my slightly obsessed cheesecake state of mind. My first was the indulgent and rich Salted Almond Caramel Cheesecake with a healthy dose of chocolate drizzled all over it and barely a week had gone by before I was back to soaking the cashew nuts again in time for round 2. But what flavour to make? I had so many ideas but not so many ingredients to hand. I wanted to make a fresh berry affair but realised I only had frozen berries and feared the water content would make the mixture split. I then turned to my reliable friend – chocolate. Although, we all agreed we had eaten copious amounts of chocolate recently and would prefer something lighter. That is where the humble lemon pops in.
When life gives you lemons, make Raw Lemon and Pistachio Cheesecake. Isn’t that what they say?
It certainly is in my household!
After many lemon cakes, cupcakes and other lemon-infused desserts, a cheesecake was one with which I hadn’t yet played around and I was only too happy to do so. I’ve added two types of lemon to the cheesecake layer – juice and zest for a vibrant and zappy flavour, balanced out with a few tablespoons of maple syrup. I don’t add a lot of sweetener but feel free to add a couple more tablespoons to suit your taste.
The rest of the mixture only adds to the creaminess of the cashews: coconut oil and coconut milk (or other plant-based varieties) and that’s all there is to it. Did I mention this mixture is ridiculously creamy? I challenge you to not lick the blender for remaining mixture!
I’ve made an oaty-nutty base which is much smoother than my original dessert base and tastes like flapjack! Make sure your almonds and oats are blitzed finely for a smooth base (and use gluten free oats where necessary) and soak your dates to soften them up.
Once again, the challenging part is waiting for the cheesecake to set, around 2-3 hours but then it’s time to decorate to your hearts content. I like some fresh slices of lemon and crushed pistachios but this part is totally up to you. Allow the Raw Lemon and Pistachio Cheesecake to thaw for 20 minutes before decorating and slicing to ensure the creamiest and most satisfying of textures.
This Raw Lemon and Pistachio Cheesecake is deliciously creamy, delicate, light, fruity and nutty and makes for a show stopper dessert and a healthy indulgent treat.
Raw Lemon and Pistachio Cheesecake
A vegan, gluten free and refined sugar free cheesecake, with a sticky, nutty base with a zesty sweet and thick cashew-based filling topped with vibrant slices of lemon and crunchy pistachios.
- 160g dates
- 100g oats
- 100g almonds
- pinch of salt
- 200g cashews
- 80ml lemon juice
- 1 lemon, zested
- 75g coconut oil
- 80ml coconut milk
- 3 tbsp maple syrup
- To decorate:
- 1 lemon, sliced
- 15g pistachios, crushed
- Soak the cashew nuts for 8 hours or overnight, drain and rinse them in the morning. Soak the dates in boiling water for 10 minutes, drain and reserve the date water. Line a round loose-bottomed cake tin.
- Prepare the base by blitzing the oats and almonds into a fine crumble, a few lumps are OK. Remove from the food processor and blend the dates until sticky and jammy, adding 2 tbsp of reserved date water until a paste forms. Add the oats and ground almonds back to the processor with a pinch of salt and blend until a sticky dough forms. Press down into the lined tin so the surface is even and flat – press down firmly using a wet spoon or your fingers. Place in the freezer to set.
- Make the cheesecake filling by blending all the ingredients in a high-powered blender until smooth and creamy. Taste and adjust to your liking – adding 1-2 tbsp more maple syrup for sweetness or more lemon zest for a stronger flavour. Pour into the lined tray and tap down onto the surface to remove any air bubbles and to flatten.
- Cover loosely with clingfilm and allow to set in the freezer for 2-3 hours.
- Allow to thaw for about 20 minutes before decorating with lemon slices and crushed pistachios and serving. Store leftovers, covered in the fridge for up to 1 week or in the freezer for up to 3 weeks.
If hope you’ll love getting zesty in the kitchen, so please do let me know if you make my Raw Lemon and Pistachio Cheesecake by tagging me in your creations – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
p.s. if you’re looking for other lemon treats, how about my Lemon Drizzle Cake with Homemade Candied Peel?
With lemony cheesecake love x