This Dairy-Free Lemon Cheesecake Is Not Just Tasty But It’s Also Healthy


This version of rich, lemony, creamy, and delicious but it’s also raw, and free of dairy and refined sugars. It’s a cheesecake you can actually feel good about. We are sharing with you, our secret weapon: “dates” which make up much of the crust and sweeten the filling. They’re full of fiber and nutrients like potassium, B vitamins, and iron. And they lend a sweet, caramel flavor.

Serves: 12


2 cups of raw nuts walnuts, pecans, almonds, cashews, hazelnuts or any combination,

1 cup of pitted dates

One tsp. Ground ginger, optional

¼ tsp of salt


2 cups of raw cashews overnight soaked  in cold water

¼ cup maple syrup

1 .25-oz. packet powdered gelatin

One 5.4-oz. Can coconut cream

Four dates pitted (about 2.5 oz.)

1 Tbsp. Virgin coconut oil

1 Tbsp. Lemon zest

One tsp. Vanilla extract

½ cup lemon juice

¼ tsp salt

Berries, for topping,


1.To Make Crust: Blend all the ingredients in the food processor until this mixture forms a ball. Press it into bottom and sides of a 9-inch pie plate and refrigerate it.

2.To Make Filling: Drain cashews and rinse well with cold water. Place in the high-speed blender. Pour maple syrup into one small pan. Place 1½ Tbsp of Water in a bowl; sprinkle gelatin on the top. When the gelatin bloomed, add it to a pan with maple syrup. Stir over the medium-low heat until the gelatin dissolves. Add into a blender with cashews, along with all remaining ingredients. Blend them until very smooth.

3.Pour the filling into crust, spread evenly, cover and refrigerate it until set, about 3 hours. Top with berries just before serving.

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