Raw 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.