Lemon Cheesecake with Almond Crust

Lemon Cheesecake with Almond Crust

This Lemon Cheesecake  with Almond Crust won’t last long.

A super rich and decadent dessert, but honestly, one slice is very satisfying. I usually make this scrumptious treat for special occasion. In raw cuisine, cashew nuts are often used as the base for an assortment of raw”cheeses” including cheesecakes. Cashews have a wonderful balance of sweet and savory flavors, as well as being creamy and white.

Adding lemon result in a sour/tart flavor.

The crust I use the most when making raw dessert, especially cheesecake is almond-date based. It produces a yummy graham cracker-like crust.


  • 2 cups almonds
  • 5 dates
  • 1 tablespoon agave
  • ¼ teaspoon vanilla
  • ⅛ teaspoon sea salt
  • 2 Tablespoons coconut oil
  • 3 cups cashews, soaked for a few hours and drained
  • 1 ½ cup almond milk
  • ½ cup lemon juice
  • zest of 1 lemon
  • ½ cup agave
  • 1 Tablespoon vanilla extract
  • ½ cup coconut oil
Read the whole recipe on Citron Limette