Lemon Blueberry Cheesecake {raw/vegan}

Make this for all your friends who think healthy food tastes bad.

They will beg for your forgiveness (and another slice).

The bottom layer is made up of a deliciously sticky and chewy date and almond mixture and the second layer provides the perfect contrast – it’s smooth, thick and creamy. And do you want to know the best part? It is super easy to make.

There is no reason in the world to ever bake a cheesecake again. Nope, never. Ever.

I don’t want to be a party pooper, but even though this cheesecake is full of wonderful, whole food ingredients, it doesn’t mean that it’s a low calorie food. One small slice will go a long way—if you’ve never tried a raw cheesecake before, it may be hard for you to believe that it’s just as rich as the regular kind.

absolutely heavenly + totally obsessed.

Lemon Blueberry Cheesecake recipe

For the Crust:
1 1/2 cups walnuts, almonds or macadamia nuts
1/2 cup Medjool dates, pitted
1/4 cup dried, unsweetened coconut
1 pinch sea salt

White cheesecake filling ingredients:
3 cups raw cashews (NOT roasted or salted)
3/4 cup freshly squeezed lemon juice
3/4 cup honey or agave
3/4 cup unrefined coconut oil
1 tablespoon pure vanilla extract
1/4 cup of water, if necessary to facilitate blending. Use as little as possible.

to garnish: lemon zest and fresh blueberries

Using a food processor, blend nuts and dates together until they are fine and will stick together. Place the dried coconut on the bottom of a 9-inch spring form pan. This will help prevent the crust from sticking. Place crust mixture into the spring form pan and press down until an even crust is formed. Place all filling ingredients into a *high speed blender and blend until completely smooth (you may have to add a tiny bit of water if it’s not wanting to blend, but add as little as possible so the mixture stays thick). Pour mixture on top of pie crust and smooth out.  Place in freezer for about an hour, or until hardened. Top with fresh blueberries and lemon zest. Enjoy!

*Tip: Don’t have a high speed blender? Use a food processor. Make sure to grind cashews first before adding the other ingredients. No one wants chunky cheesecake.

Have you had raw cheesecake? Leave me a message. I would love to hear from you!