Meyer Lemon Cheesecake with Fresh Strawberries

I made this raw cheesecake for our family dessert this past Easter Sunday and it was quite the hit! Even the kids loved it too! It is very easy to make and simply delicious. The most labor intensive part as you will see is soaking the cashews. I got the recipe from one of my favorite vegan cookbooks, Oh She Glows Every Day by Angela Liddon.

*This recipe is quoted verbatim from hers except I did not make the ‘strawberry-vanilla compote’ for the top and will omit that here. I opted for fresh sliced strawberries instead. The compote can be found in her book here.

The following equipment is needed:

1. Food processor
2. High speed blender
3. Springform cake pan (it calls for a 7″ and I only had a 9″ so mine came out more like a tart)
4. Parchment paper

The ingredients: 

For the crust

1 1/2 cups raw almonds (375 mL)

1/4 cup unsweetened shredded coconut (60 mL)

1/2 cup pitted Medjool dates (125 mL)

1 tablespoon virgin coconut oil (15 mL)

Pinch of fine sea salt

1 teaspoon water (5 mL)

For the filling 

1 1/2 cups raw cahsews (375 mL)

1 tablespoon Meyer lemon zest (15 mL)

1/2 cup fresh Meyer lemon juice (125 mL)

1/2 cup plus 2 tablespoons pure maple syrup (125 mL)

1/2 cup virgin coconut oil, melted (125 mL)

Pinch of fine sea salt, or to taste

How to make:

1. Soak the cashews in a  bowl of water overnight or for a minimum of 1 to 2 hours to soften. For a quick-soak method, soak the cashews in boiling water for 30 to 60 minutes. Drain and rinse before using.
2. Grease a 7-inch (1.5L) springform cake pan with coconut oil and then line the base with a circle of parchment paper cut to fit. You can use an 8- or 9- inch (2 or 2.5 L) springform pan, but just note that the cake won’t have nearly as much height as the photographed cake. If you don’t have a springform pan, feel free to use a greased pier cake pan- you’ll just need a bit more patience when removing the cake from the pan.
3. Make the crust in a food processor, process the almonds until a course meal forms. Add the shredded coconut, dates, oil, salt, and 1 teaspoon (5 mL) water and process until the mixture comes together. It should stick together when pressed between  your fingers. If for some reason it’s dry or crumbly, add more water, a teaspoon (5 mL) at a times, and process again.
4. Set aside 1/2 cup (125 mL)  of the crust mixture  for later. Spoon the remaining curst mixture into the prepared pan, Spread it out evenly along the base and then press down firmly with your hands until smooth and even.
5. Make the filling in a high-speed blender, combine the cashews, lemon zest, lemon juice, maple syrup, melted coconut oil and salt. Blend on high until super smooth- you don’t want any grittiness at all. Using a spatula, spoon the filling onto the crust and smooth it out evenly. Scatter the reserved 1/2 cup (125 mL) of the crust mixture all over the top of the filling.
6. Cover the pan with aluminum foil or plastic wrap and carefully transfer to a flat surface in the freezer. Freeze until solid, at least 6 hours or overnight.
7. Allow the cheesecake to sit on the counter for 15 to 30 minutes before slicing (I like to slice the entire cheesecake at once and then freeze leftover slices).
8. Serve each slice with fresh sliced strawberries….This cake is best served cold, in a semifrozen state, and it will soften greatly at room temperature. To freeze leftovers, wrap each frozen slice individually in plastic wrap or foil and store in a an airtight container int he freezer for 4 to 6 weeks.

Tip If your blender has a hard time blending dates, soak the pitted dates in boiling water for 20 to 30 minutes, until softened. Drain well and proceed as directed.

I would love to hear your comments on this recipe, especially after you have made it! Thank you for reading and cheers to la dolce vita and bon appetit!  Make sure to check out my post on Where to Stay in Lisbon when we can start traveling again! 

*I may receive an affiliate commission, if links are clicked and items are purchased in this post.