This Lemon Cheesecake with Almond Crust won’t last long.
A super rich and decadent dessert, but honestly, one slice is very satisfying. I usually make this scrumptious treat for special occasion. In raw cuisine, cashew nuts are often used as the base for an assortment of raw”cheeses” including cheesecakes. Cashews have a wonderful balance of sweet and savory flavors, as well as being creamy and white.
Adding lemon result in a sour/tart flavor.
The crust I use the most when making raw dessert, especially cheesecake is almond-date based. It produces a yummy graham cracker-like crust.
- 2 cups almonds
- 5 dates
- 1 tablespoon agave
- ¼ teaspoon vanilla
- ⅛ teaspoon sea salt
- 2 Tablespoons coconut oil
- 3 cups cashews, soaked for a few hours and drained
- 1 ½ cup almond milk
- ½ cup lemon juice
- zest of 1 lemon
- ½ cup agave
- 1 Tablespoon vanilla extract
- ½ cup coconut oil
- Place all the ingredient in a bowl of a food processor and pulse until well combined, and the crust starts to rise on the sides of the processor bowl. Stop the machine and mix with a spatula. Be careful not too overprocessed , leaving some texture.
- Lightly grease entire inside of a pie pan or a cheesecake mold with some coconut oil. Distribute crust evenly on the bottom and sides of pie pan or mold and lightly compacted by hand.
- Add to blender all ingredients except coconut oil.
- Blend until smooth and creamy
- Stop blending and add coconut oil
- Resume blending until oil is well incorporated
- Pour filling into pie pan with prepared crust
- Place in freezer to set, 1-2 hours or until middle of pie is firm to the touch.