Today, a gorgeous lemon-raspberry cheesecake recipe is added to our treasury. The cake is very tender, it just melts in your mouth! Cheesecake is suitable for raw food.
Lemon-raspberry cheesecake without flour is tasty, healthy and beautiful! In addition, it is very easy to prepare.
Are you ready to try it? Let’s start!
You will need it for the base
1 cup (250 ml) of almonds
4 tbsp. spoons of oatmeal (or coconut shavings) *
10 large dates
For the filling
1 cup of raw cashews
60 ml of lemon juice
4 tbsp. spoons of agave syrup, coconut sugar or honey
2 tbsp. spoons coconut oil
1/2 teaspoon vanilla extract
For the berry filling
1/2 cup of raspberries*
2 tbsp. spoons of agave syrup, coconut sugar or honey
2 tbsp. spoons of coconut oil
Berries and nuts for decoration (optional)
*if desired, raspberries can be replaced with frozen currants, and if you are allergic to gluten, oatmeal – with coconut shavings.
- Soak cashews for at least 2-3 hours.
- Grind almonds and oatmeal in a blender and add dates.
- Place the dough in a mold.
- Drain the water from the cashews and grind together with lemon juice and vanilla.
- Add oil, syrup and scroll to a puree. This can take a long time. If you have frozen raspberries, you need to thaw them a little, otherwise when mixed with coconut oil, the oil may harden and curdle.
- We combine everything for the berry filling and make a smooth puree from it.
- We fill our cake.
- Decorate with berries and nuts and put in the freezer until completely frozen.
The cake is ready! Delicious!
