Raw Lemon Cheesecake Recipe

raw lemon cheesecake recipe
Serve this luscious lemon dessert with a few fresh berries.


Total time:  01 M  15 S

Servings:  10

Calories:  430


  • 1 1/2 cups raw almonds
  • 1/4 cup shredded coconut
  • 3/4 cup fresh lemon juice
  • 3 cups cashews soaked overnight and rinsed
  • 1/3 cup coconut oil
  • 1 tsp. vanilla extract
  • 1 cup raw agave nectar

Nutritional Information

  • Serving Size: 1 slice
  • Fat: 29g
  • Saturated Fat: 8g
  • Cholesterol: 0mg
  • Sodium: 5mg
  • Carbohydrates: 36g
  • Fiber: 3g
  • Sugar: 27g
  • Protein: 10g


  1. Add almonds and coconut to jar and secure lid. Blend on a low speed for 35 seconds.
  2. Add ¼ cup agave nectar to jar and mix with spatula.
  3. Grease pie plate. Press nut mixture into pie plate and chill in refrigerator.
  4. Add remaining ingredients to jar in order listed and secure lid. Blend at a medium speed for 40 seconds.
  5. Using spatula, pour and spread lemon filling into crust.
  6. Chill for 4 hours before serving.


  • Victoria Winters

    Do you soak the almonds as well as the cashews? It doesn’t say, but I thought that raw nots should always be soaked. Please let me know thanks.

  • Cat

    I made this and it was so easy and so good, it tastes like cheese cake and looks like it’s a bit healthier! I am going to make this at Thanksgiving!

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