Monday, 6 June 2016

Raw Vegan Lemon Cheesecake Squares (Sugar-Free)

Raw vegan cheesecake is definitely one of my favourite desserts - it's delicious and tastes super indulgent but has the added bonus of only containing nutritious ingredients such as dried fruit and nuts. Lemon was always my favourite cheesecake flavour so this recipe is a throwback to my childhood! It may not taste exactly the same as the original version but it's incredible all the same. These cheesecake squares are the perfect dessert to serve at a dinner party because they look and taste like you've spent a lot of time and effort making them but they're actually incredibly quick and simple to throw together. The filling is creamy with a hint of lemon and the base contains lemon zest so the flavour comes through beautifully.

I usually use maple syrup as a sweetener but even though it's natural and unrefined it still contains a lot of sugar which is where Natvia comes in! Natvia is a sweetener made with natural plant ingredients and absolutely no artificial nasties, so if you're watching your sugar intake then it's the perfect addition to snacks and desserts. If you don't want to use Natvia then you can definitely use any other sweetener (such as maple/rice syrup) and it'll still taste fab!

Makes 16 squares

For the base:
  • 1 cup (200g) pitted medjool dates
  • 1/2 cup (80g) cashew nuts
  • 1 cup (140g) almonds
  • 3/4 cup (55g) desiccated coconut
  • finely grated rind of 3 lemons
  • 1 tbsp water

For the filling:
  • 3 cups (410g) cashew nuts, soaked overnight in water
  • 1/2 cup (125ml) melted coconut oil
  • 1/4 cup (50g) Natvia (or the same amount of any other sweetener)
  • 1/3 cup (80ml) lemon juice (juice of 3 lemons)


Line a square cake tin with greaseproof/baking paper. 

Place all the ingredients for the base into a food processor and process them until a sticky mixture is formed. Transfer this mixture into the cake tin and press it down so it evenly covers the base of the tin.

Place all the ingredients for the filling into a high speed blender (I use this one) and blend on high until smooth and creamy (you'll need to use a tamper if you have one). Pour the filling on top of the base, making sure it's evenly distributed.

Put the cheesecake into your freezer and leave it for at least 2 hours to allow it to set. Once it's ready remove it from the tin and peel off the greaseproof paper. Let it defrost slightly before cutting it into squares; I love decorating mine with edible flowers but desiccated coconut and/or lemon zest would look pretty too!

You can store the cheesecake in an airtight container in your fridge or freezer.




  1. Wow! These looks so good!
    Yummy! :)
    Izzy |

  2. Oh my GAWD. These look absolutely errrrrmazing.

    Okay so also I found your blog from a forum where people listed their favourite blogs and I am SO glad that I did because I'm sitting here salivating over my laptop at all of these recipes. AND the photography is faultless.


    Katie xx ¦ La Coco Noire

    1. Aww thank you Katie! So happy you like my blog, that's so sweet of you to say :) sending lots of love your way! xx


© Naturally Meghan . All rights reserved.
Blogger Templates by pipdig