Are you a citrus lover? This dessert could be right up your alley then...well, unless you are one of those strict single-citrus-flavor people. I recently discovered (to my surprise) that there are two camps of citrus lovers out there: people who are obsessed with the lemon lime combo, and people who think it's absolutely weird to combine the two > ie. a cake is only big enough for one of 'em at a time... So funny how little things like that exist and you may never even know about it until a chance conversation. Clearly, I'm in the why not put lemon and lime together camp...
... and I bring forth this cake as my witness to the beauty that multiple citrus flavors can create. Besides the pretty colors, the cake is really fruity and refreshing -- just what you need on a hot summer day. One thing that could improve it by leaps and bounds is meyer lemons and maybe key limes, but sadly they weren't an option for me this time around. If you do have access to some though -- go for it. Nothing beats a meyer lemon in my books.
Really though, my inspiration for this cake wasn't so much a need to prove lemon and lime are good at tango, but because I had an avocado to use up! So the green of the lime layer is filled with just that, and was tinted with that limey hue quite effortlessly. The yellow of the lemon is enhanced with the smallest amount of turmeric. Pretty. Natural. Simple. Now let's cake!
Oh, one tiny note on cake sizes. I made two 4" cakes with this recipe because sometimes I like to use up ingredients at once -- like a whole avocado, etc. But if you wanted to just make one cake, halve the recipe. If you're using a 5" pan, use ¾ of the recipe. Or triple for a tall 6" cake (double can work as well for a flatter version). You can also of course always make tiny cupcakes in a silicone cupcake pan -- with the entire recipe or with any extras that don't fit into the pan you're using.
P.S. If you need more tips on how to make raw cheesecakes like a pro, check out my book Unconventional Treats.
PrintRaw Lemon Lime Cheesecake
Are you a citrus lover? This unique raw vegan cheesecake combines lemon and lime in a refreshing and creamy dessert combo. Gluten-free, no refined sugar!
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: two 4" cakes
- Category: Cake
- Method: Raw
- Cuisine: Dessert
Ingredients
Base:
- 1 cup raw cashews
- 1 tbsp coconut oil
- 1 tbsp agave
- 2 soft medjool dates, pitted
Lemon Layer:
- ½ cup raw cashews, presoaked and strained*
- 3 ½ tbsp lemon juice
- 3 tbsp agave
- 2 tbsp coconut oil
- 1 tsp pure vanilla extract
- ½ tsp turmeric (spice; for coloring)
- ½ tsp lemon extract (or use lemon zest if you prefer, but the extract gives a nice concentrated flavor)
- ⅛ tsp salt
Lime Layer:
- 1 avocado, de-seeded and peeled
- 4 tbsp lime juice
- 4 tbsp agave
- 1 tbsp coconut oil
- zest of 1 lime
- 1 tsp pure vanilla extract
- ⅛ tsp salt
Optional Toppings:
- Fresh thin lime slices
- sprinkle of dried heather flowers
- non-edible decorative dried sprigs of wild flowers.
Instructions
- Process all base ingredients into a fine sticky crumble in a food processor. Divide between your 2 4" springform pans (or whatever pan you're using -- see notes above), and press down into a flat even crust. Freeze while working on the next step.
- Blend all lemon layer ingredients into a smooth consistency in a power blender. Divide evenly between the two pans and smooth out the tops. Tap the cake pans gently on the counter to flatten the lemon filling. Place in the freezer for 20 mins to firm up.
- Clean out your blender or food processor (I used the food processor for this layer). Blend or process all lime layer ingredients into a smooth consistency. Carefully spoon this mixture over the lemon layers in the two pans little by little (so as not to mix the two layers up), dividing the mixture evenly between the pans. Smooth out the tops carefully with the back of a spoon or a spatula. Decorate with toppings and freeze for 5-6 hours or overnight to set. Enjoy! (Store leftovers in the freezer).
Notes
*To pre-soak cashews: place in a glass bowl, cover with water, and leave to soak for 4 hours (or overnight in the fridge). Then strain and discard the water. For a quick pre-soak, cover with boiled water and soak for 15 mins, then strain and discard water. (Note: this technique doesn’t preserve the nutrition of the recipe as well as the traditional soaking technique above). Note: the purpose of soaking the nuts is to re-hydrate them and plump them up for blending into a smooth, cheesecake-like consistency. Proper soaking techniques also maximize nutrition and digestibility. If you’re interested in learning more about nut soaking and other dessert prep tips and tricks, I delve into these subjects in detail in my book Unconventional Treats.
Caro says
looks absolutely wonderful! ✨🤍
i have a question tho, i’m a bit confused about your sizing , why would that be enough for two 4” cakes yet to make it 5 or 6 i shall triple it ? so this exact amount of ingredients if i were to use in one cake how big shall it be ?
much thanks for your help , a little confused about the us metric🙈 Caro:)
Audrey says
Hi Caro. The pan sizes can be confusing, but it's actually quite simple :)
Even though the diameter of the pan only increases 1", the volume of the pan is usually way more (so the bigger the pan size the more cups of ingredients it can hold). So a 4" springform pan can usually hold a maximum of 1 cup of ingredients, a 5" pan can usually hold about 1.5 cups. A 6" springform pan usually holds 4 cups. So the multiplication is by volume, rather than by the inch diameter of the pan.
In this case the recipe makes about 2 cups in filling. Hence if you want to make it in a single 5" pan, rather than two 4" pans, you just need to make 3/4 of the recipe (so that you end up with 1.5 cups of contents rather than 2). If you wanted to make it in a 6" pan, you can either double the recipe, or you can triple it which will result in a taller (and better looking) cake imo for a 6" springform pan size (the 6" pans usually come with much taller sides so they can make flatter or taller cakes, depending on your preference).
Hope this makes sense. Let me know if you have any questions.
Dan says
This sounds epic...(and will also help me to serve a 3 course meal I'm planning which will include avocado in each component, I have a problem...)!
Just one question though, if I make this a day ahead how long would you recommend defrosting it for before eating it? I have no idea how long it will be inedible for once removed.
Thanks!
Dan
Audrey says
Hi Dan. Love the avo theme!
You can definitely make it a day in advance (it keeps for months in the freezer). Keep the cake frozen until your event, and thaw it out for about 10 mins before serving. Think of it like ice cream -- it will start melting if it's left out at room temperature for too long, but is usually good to stay out for 20 mins to half an hour or so while you serve (provided it's not super hot where you are, in which case slice and serve right away). Hope that helps!
P.S. If you're looking for other alternatives, here's my absolute favorite raw avocado-based cake: https://www.unconventionalbaker.com/pistachio-orange-blossom-raw-avocado-cake/
Elsa Maïka says
HelloOooo ! How long do you soak the cashews ? (sorry english is not my first language) Thanks ! Take care !!
Audrey says
Hi Elsa, I just updated the recipe with soaking notes -- see the "notes" section under the recipe instructions. Enjoy!
Cynthia says
How long does the avocado stay green. I have event in two days. If I make in advance and leave in freezer will it still be pretty?
Audrey says
Hi Cynthia, it won't darken in the freezer, so you can definitely make it a few days or even a week in advance and just leave it frozen until serving time. The lime juice and the freezing help to keep the color fresh.
Marcy says
I made this last night with my daughter-- the whole family loved it! Can't wait to try more of your recipes :)
Lisa says
This looks amazing! I'm wondering if it would work with another sweetener other than agave?
Audrey says
Hi Lisa -- anything similar, like maple syrup, coconut nectar, etc. would work great.
Lisa says
Great, thanks!
BJM says
This looks so lovely and delicious. Could it be made with other nuts? I have a cashew allergy.
Audrey says
Are you ok with pine nuts? I made a similar cake with pine nuts recently and I think they'll work really well in this (I'll be sharing the pine recipe on Tuesday btw). Let me know if that doesn't work...
BJM says
I haven't tried pine nuts. They didn't show up as an allergy. So maybe they are ok.
Audrey says
I'd give that a go -- closest match. Otherwise, you can try the lemony cauliflower cake -- you could do a layer that's more lemony and a layer that's more limey.
Heather @Gluten-Free Cat says
I just adore your photography. Raw food is so much fun to photograph as the natural colors are so vibrant. I must make this!
Audrey says
Thanks very much, Heather! :) And you're right -- raw food photography is one of my favorite things for that very reason :) There's just something special about capturing natural beauty.
Sarah | Well and Full says
I'm in the "love lemon-lime together" camp, for sure. So I know I would love this cheesecake! Not to mention that it's absolutely gorgeous, too. You have such a way with designing the toppings, it's always stunning. :)
Audrey says
Thanks Sarah -- glad to be in the same camp :D