Cherry Lemon Cheesecake

Name: Cherry Lemon Cheesecake
Prep time: 30 min
Cook time: 30 min
Yield: 8 slices
Cuisine: American
Ingredients: 1 cup almonds; 1 cup dates; pinch salt; 2 cups almonds ((soaked, blanched if desired)); 1/4 cup lemon juice; 1/2 cup agave; 1 tsp vanilla; pinch salt; 1/2 cup water ((for blending)); 1/2 cup cherries; 1/2 cup dates; 2 Tbsp lemon juice; 1/4 cup cherries ((whole))

Posted on July 11, 2016 by Lisa Viger in Desserts

Serves

Level

Easy

Ingredients

Ingreds.

Total

30min

Serves

Level

Easy

Ingredients

Ingreds.

Total

30min

In the midst of cherry season, what could be better than a raw vegan lemon cherry cheesecake? A delicious and refreshing dessert for any occassion!

Ingredients

Crust

1 cup almonds
1 cup dates
pinch salt

Filling

2 cups almonds (soaked, blanched if desired)
1/4 cup lemon juice
1/2 cup agave
1 tsp vanilla
pinch salt
1/2 cup water (for blending)

topping

1/2 cup cherries
1/2 cup dates
2 Tbsp lemon juice
1/4 cup cherries (whole)

Servings: slices

Units:

Directions

Prep

30 min

Total

30 min

In a food processor fitted with an “S: blade, process the almonds until coarsely ground. Add the dates and process until the mixture sticks together. Press into the bottom and up the sides of an eight-inch springform pan.
For the filling, in a food processor fitted with an “S: blade, process the soaked almonds until finely ground. Add the lemon juice, agave, vanilla, and salt and process, using additional water as necessary. Pour into the prepared crust and smooth. Cover and freeze until firm
In a bullet type blender, process the cherries, dates, and lemon juice until very smooth. Stir in the whole cherries and spread over the top of the frozen pie. Cover and freeze again until firm.
To serve, remove from freezer about twenty minutes beforehand and allow the pie to thaw slightly before cutting and serving.