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Raw Lemon Cheesecake

Finding a simple and healthy dessert is often tricky! But crickey this is the winning ticket! A base packed with protein and healthy fats will replenish and build muscle. Topped with a refreshing summer zest filling, holy moly, you can’t go wrong! 

Will keep in fridge for up to a week.

Serves 12.

The base


  • 1/2 cup dates 
  • 1/2 cup dried apricots 
  • 1 1/2 cups almonds 
  • 1/2 cup sunflower seeds 
  • 2 Tbsp. shredded coconut 
  • Pinch salt 


  1. Start by soaking dates and apricots in warm water for 15 minutes and then drain
  2. Grease and line springform cake tin 
  3. In food processor add all ingredients and blend till combined 
  4. Press base into cake tin with back end of dessert spoon 
  5. Place in freezer while making filling 

The filling


  • 1 x tin of coconut cream 
  • 1/2 cup @picspeanutbutter cashew nut butter 
  • 1/4 cup coconut oil (melted)
  • 1/2 cup rice syrup (alternatively honey or maple)
  • 3-4 x lemons (juice and rind) 
  • 1 Tbsp. gelatine (dissolved in 3 Tbsp. of warm water) 


  1. Add everything into food processor 
  2. Blend till smooth, scraping down sides often 
  3. Pour over base and place back into freezer for 2 hours 
  4. Remove and cut into slices 
  5. Devour. Hey, you’re welcome!


Enjoy making (and eating) this delicious recipe...
share with me @hanromano

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