Creamy Raw Vegan Cheesecake Recipe
A sweet treat that is both nourishing and delicious. This sumptuous raw plant-based healthy cheesecake, bursting with the vibrant flavors of lemon zest and the nutty crunch of poppy seeds, is a guilt-free indulgence. Free from gluten, dairy, and refined sugars, it’s packed with antioxidants, healthy fats, and essential minerals.
Type: Dessert
Cuisine: Healthy American
Keywords: raw, vegan, plant-based, cheesecake, delicious, healthy
Recipe Yield: 10-12
Preparation Time: PT20M
Cooking Time: PT0M
Total Time: P1DT20M
Recipe Ingredients:
Recipe: Lemon & Poppy Seeds Vegan Raw Plant-based Healthy Cheesecake
A sweet treat that is both nourishing and delicious. This sumptuous raw plant-based healthy cheesecake, bursting with the vibrant flavors of lemon zest and the nutty crunch of poppy seeds, is a guilt-free indulgence. Free from gluten, dairy, and refined sugars, it’s packed with antioxidants, healthy fats, and essential minerals.
Serves 10-12
For the crust:
- 125g raw almonds (ideally activated and dehydrated)
- 8 medjool dates, pitted (about 100g pitted)
- 2 tbsp ground flaxseeds
- 2 tbsp raw coconut oil
- Pinch vanilla powder or ¼ tsp vanilla paste or 1 tsp vanilla extract
- Pinch unrefined salt (sea salt or Himalayan salt)
For the filling:
- 250g soaked raw cashew nuts
- 100g maple syrup + Stevia drops to taste (about 15-20)
- 90g coconut oil, melted (about 8 tbsp)
- 4 lemons, juice and zest of one lemon
- Pinch vanilla powder or ¼ tsp vanilla paste or 1 tsp vanilla extract
- Pinch unrefined salt (sea salt or Himalayan salt)
- 2 tbsp poppy seeds
Topping: lemon zest, berries, pomegranate seeds, and edible flowers.
Preparation:
- Line a round 20cm (8inch) springform pan with parchment paper.
- For the crust, blend the nuts in a food processor until finely ground, add the rest of the ingredients to form a sticky mixture. Press into the pan and refrigerate.
- For the filling, puree all ingredients except poppy seeds to a creamy consistency. Stir in the poppy seeds, then pour over the crust. Chill for at least 2 hours.
- Decorate as desired.
Notes:
- Soaking almonds overnight with apple cider vinegar can enhance digestibility.
- Dehydrate almonds at 45°C for 15-20 hours for crunchiness.
- Soak cashews for 2-4 hours at room temperature for creaminess.
- Adjust sweetness with additional stevia drops, if desired.
Allergy advice: contains nuts.
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About the Author
Asmaa Lahlou is the co-founder of MyAuthentikSpoon, a naturopathic programme dedicated to empowering individuals to make smarter food choices for improved well-being.
If you’d like personalised guidance, you can book a short private call with Asmaa to discuss the best next step for your goals.
