Raw Lemon Cheesecake with Lemon Custard Topping

By Ashley | Dessert

Feb 17

For anyone who is a fan of both lemon bars and cheesecake, you get them both in this indulgent, yet refreshing dessert. Cashews, raw honey, coconut oil, lemon juice create a tasty cheesecake that is lightened up with zucchini (you’d never know it!) and then topped with a creamy lemon bar-inspired “custard” to create the ultimate raw lemon treat.

Raw Lemon Cheesecake with Lemon Custard Topping


 ¼ c raisins, soaked

1/2 c almonds

1/2 c shredded coconut

3 tbsp golden flax

Pinch of cinnamon

Grind almonds, coconut, flax and cinnamon in a food processor until very fine. Strain raisins, add to processor and blend until mixture resembles cookie, about 15 seconds. Press mixture into 3-4 inch tartlet pans with removable bottoms or a 6-7 inch springform pan. Refrigerate.

Cheesecake Layer:

1 ¼ c raw cashews, soaked

1 c diced zucchini, about ¾ medium zucchini

¼ c coconut oil

¼ c raw honey

Pinch cinnamon

3 tbsp fresh lemon  juice

1 tsp vanilla or seeds from ½ vanilla bean

Blend everything in a high speed blender until smooth and creamy. Pour into crust(s) and freeze.

Lemon Custard Layer

½ c shredded coconut

¼ c coconut oil

3 tbsp lemon juice

1 tsp lemon zest

3 tbsp raw honey

½ tsp vanilla

Without  washing blender, blend everything until smooth and creamy. You may have to stop and scrap the sides a few times to make sure all the coconut flakes get pureed. Once cheesecake layer is partially frozen, pour custard over and return to freezer. Wait for cheesecake to completely freeze before cutting. Serve with berries and coconut flakes.

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