Raw Lemon Lime Cheesecake

Raw Lemon Lime Cheesecake (Free From: gluten & grains, dairy, and refined sugar)

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…

Raw Lemon Lime Cheesecake (Free From: gluten & grains, dairy, and refined sugar)

… 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.

Raw Lemon Lime Cheesecake (Free From: gluten & grains, dairy, and refined sugar)

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!

Raw Lemon Lime Cheesecake (Free From: gluten & grains, dairy, and refined sugar)

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 3/4 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.

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Raw Lemon Lime Cheesecake
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Makes: two 4" cakes
 
Raw Lemon Lime Cheesecake Author: Audrey @ Unconventional Baker Serves: 2 x 4" cakes
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*
  • 3½ 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, a sprinkle of dried heather flowers, and a few non-edible decorative dried sprigs of wild flowers.
Instructions
  1. 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.
  2. 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.
  3. 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.
Enjoy!

x Audrey

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Disclaimer: this post contains affiliate links to ingredients I used / recommend for making this: 4″ cake pan, 5″ cake pan, 6″ cake pan, silicone cupcake pan, and dried heather flowers

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