Raw Lemon Cheesecake

raw lemon cheesecake

Now that we are approaching summer (although, it has to be said, the UK weather doesn’t tend to agree with me), I’m all for embracing lighter, more refreshing desserts.

While I am a chocolate addict (I know you know this already!), lemon desserts are also among my favourites, particularly during the sizzling summer months.

This Raw Vegan Lemon Cheesecake is perfect for those sunny days, and was a huge hit with my boys too.

It was made in collaboration with my friends at Dhow foods (I used their incredible organic turmeric and baobab powders in this recipe – stay tuned for more collabs with them!) and I had so much fun incorporating their superfoods into this recipe!

Feel free to decorate the cake however you like, too – I made the most of our beautiful lilac trees, which were in full bloom (despite the not so blooming weather!) when I shot this.

Happy eating,

Sam x

Raw Lemon Cheesecake


  • Creates one 18cm cake
  • For the base –
  • 2 cups ground almonds
  • 1 cup desiccated coconut
  • 4 tbsp coconut oil, melted
  • 3 tbsp maple syrup
  • 1 tsp Dhow baobab
  • Splash coconut milk (add 1 tbsp at a time)
  • Zest one lemon
  • For the filling –
  • 3 cups cashews, soaked 4-6 hours and drained
  • 1.5 cups coconut cream
  • 4 tbsp coconut oil, melted
  • Zest two lemons
  • Juice 3-4 lemons (to taste)
  • 1/4 cup maple syrup
  • 1/4-1/2 tsp Dhow turmeric powder (to colour)
  • 1 tsp vanilla
  • Pinch salt


  1. To make your filling, mix together all ingredients until combined. Add the milk – 1 tbsp at a time – until a workable dough is formed. You don’t want it to be sticky! Press into the base of an 18cm silicone cake case, then place in the fridge.
  2. Next, make your filling. Blend together the cashews, coconut cream, lemon zest and juice, maple syrup and vanilla until smooth and creamy – you want a powerful blender for this. Add in the coconut oil and turmeric (one pinch at a time) and blend once more. Add the turmeric until you achieve the colour you desire, but note that the colour tends to intensify in the freezer!
  3. Pour over your prepared base and place in the freezer overnight.
  4. Allow to come to room temperature before cutting and serving (this will depend on your climate – it took an hour for my cake to come to room temperature on a cold and grey English day, but will take much less time in a warmer climate!).

Author: Sam

I'm a freelance health, food and fitness journalist, busy mama and recipe creator!

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