Raw Detox Lemon Cheesecake

Raw cheesecake opened my eyes to the creative world of raw cakes and is now one of my favorite desserts. Being from Denmark, I did not grow up with cheesecake and really didn’t love the sound of it at all. Then I married my Australian husband, whose entire family are cheesecake fanatics, to say the least, and whose mother is well known for her mad baking skills.

So as you can imagine, my humble little cheesecake had a lot to live up to in order to win over my cheesecake-loving husband, who at first wasn’t impressed by the sound of RAW at all. But many late nights of experimenting & about 21 cheesecakes later, my lemon cheesecake turned out the way I wanted it, and got the stamp of approval!

This recipe is very simple and the only equipment you really need are 3 ramekins & a food processor. When I first started experimenting with raw cooking I used my Baby Bullet, so anything that can chop nuts and turn solids a smoothie-like consistency will work. Recipe is as follows….

Crust

  • 1 cup (100 gm) pecans
  • 4 dates, presoaked
  • 1 tbsp raw honey (or maple syrup or stevia for vegan option)
  • pinch sea salt

Chop dates in food processor until smooth. Add pecans, honey and salt and process until mixture sticks together and the pecans are chopped to small bits. Transfer crust mixture to the ramekins and  smooth out the mixture with a tea spoon.

Filling

  • 3/4 (100 gm) cup zucchini, peeled & chopped to small cubes
  • 1/2 cup (120 ml) raw cashew butter (I like Artisana‘s cashew butter)
  • 5 tbsp fresh lemon juice
  • 1 1/2 tsp lemon zest (or to taste)
  • 1 1/2 tbsp raw honey (agave nectar & 100% pure stevia work as well)
  • 1 tsp coconut oil

Combine all ingredients in food processor until consistency is completely smooth & thick.  Pour over the crust in the ramekins and freeze for 2-3 hours (or overnight). Run a knife around the edges of the ramekin to make the cheesecake slip right out. Leave to thaw out for 10-20 minutes before serving.

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Why Raw Foods?

  • Eating raw foods means more nutrients to the body, since cooking destroys many of the beneficial antioxidants, vitamins & minerals present in our foods.
  • Raw foods contain higher levels of enzymes, which are important substances that help the body properly digest & absorb the food we eat.
  • Eating raw also promotes a healthy weight. Raw fruit & vegetables tends to be bulkier, are harder to chew & have a higher water content, which typically means we end up eating less while feeling satisfied sooner.
  • Raw produce also contain higher levels of beta-carotene, a powerful antioxidant. Once inside the body, beta-carotene is converted into Vitamin A, where it promotes healthy & radiant looking skin by stimulating the growth of new skin cells & enhancing skin elasticity.
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6 Responses to Raw Detox Lemon Cheesecake

  1. Kirsty says:

    I used Almond butter and honey that wasn’t raw so I hope I didn’t ruin the goodness? I’ve yet to taste them as they are freezing at the moment!
    In the base method you mention adding vanilla but its not in the list of ingredients. Honey is listed in the ingredients but then not mentioned in the method. Are they both to be added or is one a typo?
    Thanks

  2. courtney says:

    hi, I was wondering if you had a nut free version of this recipe? I would love to try it but would need to cater to allergies.

    Thanks in advance!

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