Cooking & Recipes
Lemon Cheesecake
This decadent raw lemon cheesecake combines whole plant ingredients—whole grains, fruits, and nuts—sweetened naturally with dates. The creamy filling relies on soaked cashews and young coconut meat for luxurious texture, while lemon zest provides bright, fresh flavor. It's the perfect plant-based dessert for anyone seeking wholesome indulgence backed by nutritional science.
Making My Health
Perfect 10
5of 10 targets
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Per serving, this advances 5 of 10 daily targets. Pick how much you'll have:
- Unsaturated-fat source
- Nuts and seeds
- Other fruits
- Whole grains
- Berries
See analyzed amounts
Unsaturated-fat source 0.68Nuts and seeds 0.68Other fruits 0.27Whole grains 0.16Berries 0.04
Portions
Get setIngredients
Recipe yield: 20 servings. Shown for cooking scale, not as a health score.
Make itInstructions
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Place the oats in a food processor and process until slightly broken down, being careful not to over-process.
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Add the pitted dates, goji berries, and lemon juice to the food processor and process until all ingredients begin sticking together, adding more dates if needed until the mixture is sticky.
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Press the mixture firmly into a closed spring-form pan to form the crust and set aside.
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Drain and discard the soaking water from the cashews.
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Blend the soaked cashews, coconut meat, coconut water, and pitted dates in a high-powered blender until smooth and creamy.
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Add lemon zest to the filling mixture and blend until combined.
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Pour the filling over the crust in the spring-form pan and smooth the top.
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Refrigerate or freeze until firm, at least 4 hours or overnight.
Per serving · with all ingredientsNutrition
Estimates calculated from the full ingredient list as written. Substitutions or omissions will shift the values below.
Adapted from nutritionfacts.org