Lemon Cheesecake

adapted from Café Gratitude recipe


Almond Crust
  • 2 cups raw almonds
  • 3 oz (weight) date paste 
  • ¼ tsp liquid vanilla
  • 1/8 tsp salt
Lemon Filling
  • 3 cups soaked raw cashews
  • 1 ½ cup almond or other nut milk 
  • 1 cup lemon juice
  • ¾ cup maple syrup or honey
  • 1 tbsp vanilla
  • ¾ cup coconut oil


Process all ingredients for the crust in a food processor and pat into bottom of spring form pan.
Blend all ingredients for the filling until smooth and add the coconut oil and blend till mixed.
Pour filling over crust.
Freeze 1-2 hours till middle of cheesecake is firm to touch.
Remove from spring form pan.
Decorate with various fresh fruit (blueberries, raspberries, strawberries, lemon slices, etc. as desired)
Store in fridge or freezer. This will keep for at least 4 days.

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