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“When I was 15, I discovered the Cheesecake Factory with my best friends from camp. I can still taste that life-altering first bite of cookie dough cheesecake. I literally thought I had found dessert nirvana. God knows what was in that cheesecake that made it weigh a pound. I don’t think I want to know. Here’s a much lighter and healthier option, which is actually raw. The cashews provide a totally rich taste; you’ll be surprised how amazing a raw cheesecake can be.” – Elizabeth Stein

Raw Raspberry Lemon Cheesecake

Serves 10

ingredients


Crust:

  • 1 cup pecans
  • 1 cup dates, pitted
  • ½ tbsp coconut oil
  • 1 tbsp chia seeds
  • ½ tsp cinnamon

Filling:

  • 2 cups cashews
  • 1 tsp vanilla
  • 2 lemons, juiced
  • 1/3 cup coconut oil
  • 1/3 cup coconut sugar
  • 2 cups raspberries
  • ¼ cup maple syrup
instructions


  1. In a food processor, blend crust ingredients until a crumbly paste is formed (so it can stick together with your hands).
  2. Place a piece of parchment paper on top of a pie dish and spoon crust mixture on top of the parchment paper.
  3. With your hand, press the mixture into the pie dish. In a high-speed blender, blend cashews, vanilla, lemon juice, coconut oil, and coconut sugar.
  4. Pour half the filling on top of crust. With the remaining half, continue to blend with raspberries and maple syrup, leaving a few raspberries to the side for decoration.
  5. Pour raspberry filling on top of cashew filling and place in the refrigerator for an hour before serving.
  6. When ready to serve, remove the parchment paper and top with raspberries.
2 comments
  1. 1
    Terri | August 28, 2015 at 6:31 am

    I don’t see any mention of cream cheese for the filling?

    Reply
    • Aleshia M | September 25, 2015 at 1:47 pm

      It’s a “raw” cheesecake… Therefore, no cream cheese in the filling. The creaminess of the filling comes from the cashews in the recipe.
      This was so delicious… Thanks for the recipe!

      Reply
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