Lemony Cheesecake with Berry Sauce Raw Vegan
Indulge in the creamy, zesty delight of this *Lemony Cheesecake with Berry Sauce*, a raw vegan dessert that’s as luscious as it is nourishing! Featuring a no-bake almond and date crust, this cheesecake is layered with a silky cashew-based filling infused with fresh lemon juice and zest for a tangy punch. Topped with a naturally sweet mixed berry sauce thickened with chia seeds, this recipe is a show-stopping treat that’s entirely dairy-free, gluten-free, and refined sugar-free. Perfect for summertime gatherings or anytime you crave a refreshingly light dessert, this no-cook dessert comes together in just 30 minutes of prep time before setting in the freezer. With its vibrant flavors, wholesome ingredients, and stunning presentation, this cheesecake is a guilt-free indulgence that will leave your guests raving!
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Recipe Information
Ingredients
- 1 cup Raw almonds
- 8 pieces Medjool dates, pitted
- 0.25 cup Shredded unsweetened coconut
- 2 cups Raw cashews, soaked for 4-6 hours and drained
- 0.5 cup Full-fat coconut milk
- 0.5 cup Maple syrup
- 0.5 cup Freshly squeezed lemon juice
- 1 tablespoon Lemon zest
- 0.25 cup Coconut oil, melted
- 1 teaspoon Vanilla extract
- 2 cups Mixed berries (e.g., strawberries, blueberries, raspberries)
- 2 tablespoons Maple syrup (for berry sauce)
- 1 teaspoon Chia seeds
Instructions
Prepare the crust: In a food processor, pulse the almonds until they are coarsely chopped. Add the pitted Medjool dates and shredded coconut, and pulse until the mixture sticks together when pressed between your fingers.
Line the bottom of a 6-inch springform pan with parchment paper. Press the crust mixture evenly into the bottom of the pan. Place in the freezer to set while preparing the filling.
Prepare the filling: In a blender, combine the soaked and drained cashews, coconut milk, maple syrup, lemon juice, lemon zest, melted coconut oil, and vanilla extract. Blend on high until the mixture is completely smooth and creamy.
Pour the filling over the crust in the springform pan, spreading it evenly with a spatula. Tap the pan gently on the counter to remove air bubbles. Place the pan in the freezer and let it set for at least 4-6 hours, or until firm.
Prepare the berry sauce: In a small saucepan over medium heat, combine the mixed berries and maple syrup. Cook for 5-7 minutes, stirring occasionally, until the berries break down and release their juices.
Remove the berry mixture from heat and stir in the chia seeds. Let the sauce cool and thicken for 10-15 minutes.
Once the cheesecake is fully set, remove it from the freezer and let it sit at room temperature for 10-15 minutes before slicing.
Serve the cheesecake topped with the berry sauce. Store leftovers in the freezer for up to 1 month.
Nutrition Facts
Calories |
575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10 mg | 0% | |
| Total Carbohydrate | 58.7 g | 21% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 40.7 g | ||
| Protein | 11.2 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 670 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
