Berry season is one of my favourite times of the year! I have so many memories of scavenging for wild raspberries and blueberries on the rocky cliffs of family and friends' cottages and using the fruits of our labour making ALL the berry pies during late summer family vacations.
It isn't very hard to make desserts this time of year where any berry is the star!
I present to you this absolutely to die for dessert! Plant-powered and loaded with nutrients that will leave you feeling energized and refreshed rather than heavy and lethargic like dairy based cheesecakes.
Packed full of heart healthy mono-saturated fats from the cashews - win! The enzymes are still in tact in the uncooked berries making this dessert metabolism-revving and supportive of the digestive system! Who would've thought you could say this about a cheesecake?! I'll take a slice, or two!
This may be the Queen of Summer Desserts.
I love how you can take simple whole foods like cashews, almonds, dates, lemons & raspberries and combine them to make a flippin cheesecake!
So refreshing, so vibrant, so gorgeous!
Dare I say this is even good for breakfast?! There's no judgement here, because that's exactly what I plan to do!
Plantbased Raspberry Lemon Cheesecake (Vegan, Paleo, Raw)
Serves 8-12 // Vegan, Paleo, Raw, Refined Sugar-Free, Vegetarian, Gluten Free, Dairy Free
1 cup (140g) raw or soaked and then dehydrated almonds (pecan or walnuts will also work)
3/4 cup (150g) or 9 soft pitted Medjool dates
¼ tsp. sea salt
2 cups (330g) unroasted, unsalted ("raw") cashews soaked overnight or for 10 hours
1/3 cup + 2 Tbs (110ml) coconut oil
1/3 cup + 2 Tbs (110ml) raw honey, honey, maple syrup, or agave
zest of 2 large lemons (1/2 - 1 Tbs)
Juice of 2 large lemons (approx 1/2 cup + 2 Tbs)
1 1/4 tsp vanilla
1 1/3 cup (185g) fresh raspberries (or frozen and completely thawed)
Get out your 8" springform pan. If you don’t have a spring-form pan, use a pie plate or cake pan, and line with saran wrap.
Test the crust by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together, your crust is perfect. If it's crumbly you will need to process it a bit more.
Scoop out crust mixture into the spring-form/cake pan or pie plate. Press firmly, making sure that the edges are well packed and that the base is relatively even. Using the bottom of a flat glass works well! Rinse food processor/blender out well.
Place all filling ingredients except raspberries into your processor/blender and blend on high until very smooth. A food processor may take up to 5-8 minutes. Test it to see if it is still grainy, if so process for a couple more minutes.
Pour around 1/3 of the mixture out onto the crust and smooth with a spatula.
If you want a marble effect on the top, scoop out about 1/3 cup of the filling and set aside. If you want a distinct layer just skip removing the 1/3 cup and move on to the next step.
Add the raspberries to the remaining filling in the processor/blender and blend on high until smooth. Pour onto the first layer of filling and smooth out.
If you removed the 1/3 cup add small scoops on top of the raspberry layer and use a knife to swirl the lemon filling and the raspberry filling together.
Place flat in freezer and freeze until solid.
To serve, remove from freezer 30 minutes prior to eating. Serve on its own or top with fresh berries, coconut butter, or coconut whipped cream! Run a smooth, sharp knife under hot water, dry, and then cut into slices. Store any leftovers in the freezer.
*Note: Part of what makes this cheesecake so great is that it is so customizable! Leave the lemon juice in (can omit the zest) so you still get that cheesecake flavour and in the place of the raspberries add in the same amount of another fruit - mango, blueberries, strawberries?!
Share your creations on Instagram by tagging @foodyfirst and using the hashtag #foodyfirst so I can see!
*This cheesecake is heavily inspired by the My New Roots Dreamcake! Thank you to Sarah for making such gorgeous, delicious recipes!
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