Raw Lemon Berry Cheesecake

For those of you who have never tried a raw cheesecake, do! I have had a few at various organic cafes and loved them in their unique, nutty glory. In particular I love Raw Karma cakes, they come in tonnes of different flavours and all taste amazing. But I wanted to attempt to make my own raw cheesecake, from scratch and so here is the result. I found this simple recipe on Jess Ainscough’s blog The Wellness Warrior, for a lemon berry raw cheesecake. My family tried it and to be honest were not fans, but then again they are not very big raw, vegan eaters so I think they were expecting an actual cheesecake….sorry! Anyway, it turned out quite well, but I did add some liquid stevia for a bit of extra sweetness.


Raw Lemon Berry Cheesecake

1 cup almond meal
3/4 cup dates
2 cups cashews, soaked in water and drained
Juice 1 1/2 lemons
1/4 cup organic maple syrup + a bit of liquid stevia to taste
2 teaspoons vanilla extract
1 cup berries (of your choice) + stevia granules and liquid stevia

1. For crust, blend almond meal and dates until mixture sticks together. Press into small round cake tin.
2. For filling, blend cashews, lemon juice, vanilla, maple syrup and stevia to taste until silky smooth. Spread over base in tin.
3. Place in freezer for about an hour to freeze, then put in fridge to defrost but keep firm.
4. In a small saucepan, heat berries with stevia until a syrup forms. Pour over cake and serve.

Keep healthy, Erica xx


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