Wednesday, 25 March 2015

Raw Lemon Cheesecake (Low Carb, Dairy-Free)

Let me start by saying a big, fat sorry for the lack of blogposts lately.

I've been working on a lot of exciting new projects, and there simply haven't been enough hours in the day. In fact, I don't think that there'd be enough hours if I crammed two days together!

Sadly, I've scarcely had the time to bake and come up with new recipes. Since I tend to bake or cook to de-stress, this has hit me hard. Really hard.

However, after finding myself at saturating point (getting tearful over a bag of lemons was when I realised I had to do something - and fast) I made it a mission of mine to get back into the kitchen and experiment.

Besides, I had to rustle up something, before I turned to Mars bars to get my daily fix.

Happily, healthy treats (especially when it's raw foods) can be incredibly quick and easy to prepare. Usually, all it takes is a quick whizz in a food processor, and you're sorted! This delicious Raw Lemon Cheesecake was one of those treats and can be rustled up in even the most manic of kitchens or homes.

Raw lemon cheesecake

The lemons in this cheesecake make it incredibly light and refreshing - perfect for enjoying now that the spring is here - and, since it's crustless, it's also low-carb too. Ideal for a guilt-free sweet fix!

I've taken to making mine in bulk so that it's ready to rock in my freezer, whenever I have the urge to sit down and eat something sweet. Since it's vegan and dairy-free, almost anyone can enjoy this recipe. What are you waiting for...?

Sam x


Dairy-free lemon cheesecake


1 1/2 cups cashews, soaked overnight
2/3 cup melted Lucy Bee coconut oil
1/2 cup Co-Yo coconut yoghurt
Juice 4-5 lemons (to taste)
Couple drops lemon extract
1/3 cup Natvia (or more, to taste)


1) Place all of the ingredients in a high-powered blender and blitz until completely smooth. Pour into an 8 inch spring-form cake tin then place in the freezer for a few hours until set.

2) Once ready to serve, remove the tin from the freezer to come to room temperature for 10 - 15 minutes. Cut into slices and serve with fresh berries, or a drizzle of raw chocolate, and enjoy!