Raw Lemon Cheesecake

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I make a lot of raw cheesecake bars and slices (clearly – see this, this, this, this, oh and this).

But sometimes you just gotta go the whole CAKE right?!

Enter Raw Lemon Cheesecake! … with blueberries too because it’s just prettier that way.


If you’re not friends with dairy, then this Raw Lemon Cheesecake is a great substitute. It uses creamy cashews and coconut milk instead of the usual cheese, so it’s tummy friendly.

I made this originally with just the lemon juice, but it wasn’t that lemony, so I adjusted the recipe to include the finely grated lemon rind. You could also leave out all the lemon and go for some vanilla beans or even raw cacao powder for a chocolate version. I can see (and taste) many options with this!

Raw Lemon Cheesecake {recipe}
Prep time
Total time
This raw, dairy free cheesecake is a decadent treat that's oh-so-good for you too.
Created by:
Recipe type: Dessert
Serves: 20
The ingredients
  • 200g organic medjool dates, pitted
  • 1 cup almond meal
  • 1 cup desiccated coconut
  • 200g organic cashews, soaked overnight in water
  • 300ml organic light coconut cream
  • Juice of 1 lemon
  • 2 tbsp lemon rind, finely grated
  • 100g coconut syrup or rice malt syrup
  • ⅔ cup coconut oil
  • ½ cup blueberries
How to make it
  1. Add the pitted medjool dates to a bowl and cover with boiling water. Allow to sit for about 30 minutes until the dates soften.
  2. In the meantime, line a springform cake tin with baking paper, including a strip around the sides so it's nice and easy to remove.
  3. Drain the water off of the dates and add to a small mini food processor bowl, with the almond meal and the desiccated coconut. Pulse until it starts to come together, scraping down the sides as needed. (Be patient!)
  4. Press the mixture firmly into the base of the springform cake tin.
  5. Next make the cheesecake layer. Drain the water off the cashews and add to a large food processor bowl or high-powered blender along with the remaining ingredients, except the blueberries. Pulse or blend until smooth.
  6. Set aside half the mixture into a bowl, and then add the blueberries to the other half and blend until smooth.
  7. Pour the blueberry mixture over the base and smooth out. Then pour the plain layer over top and smooth out again.
  8. Pop in the freezer until solid. To serve, allow to defrost for 20-30 minutes and slice with a sharp knife (tip: warm up the knife with boiling water).
Other things to note
I find a blender gets a better texture, but it still works well in a food processor, it just takes a bit longer and is not quite as smooth.