Sunny Lemon Cheesecake Cups
Savor every sweet-tart taste of this creamy, dreamy, tangy, sweet raw vegan cheesecake flavored with fresh lemon, nestled between a date and nut-based crust and a decadent layer of lemony cashew cream.
Look no further—this is the only raw vegan Sunny lemon Cheesecake recipe you will ever make again!
Here we have a pure lemon cheesecake. I adapted this recipe from my popular Blueberry Lime Cheesecake recipe.
The Base Layer is made with Dates, desiccated coconut, almonds, and cinnamon powder.
You will blitz the dry ingredients for the base layer in a food processor until crumbly. Add the remaining ingredients and process until a dough-like consistency. If it doesn’t hold its shape, add an extra date or two. Add the crust to your cup, spread evenly, and press it down. Freeze until you prepare the next layer.
The Cashew Cream is made with cashews, lemon juice, lemon zest, and soaking date water.
All the ingredients are to be blended in a high-speed blender until completely smooth and creamy.
Pour over the crust and freeze for 3-4 hours.
When ready to serve, remove from the freezer.
Serve with 10 minutes of thawing.
Enjoy!
If you liked the recipe, I would love to see your thoughts in the comments.
Have a lovely day!
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Sunny Lemon Cheesecake
Savor every sweet-tart taste of this creamy, dreamy, tangy, sweet raw vegan cheesecake flavored with fresh lemon, nestled between a date and nut-based crust and a decadent layer of lemony cashew cream. Look no further—this is the only raw vegan Sunny lemon Cheesecake recipe you will ever make again!
Equipment
- Blender
- Food processor
- Spatula
- Measuring cups
- Measuring spoons
- Serving Jars/Cups
Ingredients
- 5-7 Medjool Dates pitted
- 1/4 cup Dessicated Coconut
- 1/2 cup Almonds
- 1/4 tsp Cinnamon Powder
- 1 cup Cashews soaked
- 1/4 cup Soaking Date water
- 1/4 tsp Turmeric Powder
- 1/2 tbsp Lemon Juice
- 1 tsp Lemon zest
- Pinch of Salt
Instructions
- The Base Layer is made with Dates, desiccated coconut, almonds, and cinnamon powder.
- Blitz the dry ingredients for the base layer in a food processor until crumbly. Add the remaining ingredients and process until a dough-like consistency. If it doesn’t hold its shape, add an extra date or two.
- Add the crust to your cup, spread evenly, and press it down. Freeze until you prepare the next layer.
- The Cashew Cream is made with cashews, lemon juice, lemon zest, and soaking date water.
- All the ingredients are to be blended in a high-speed blender until completely smooth and creamy.
- Pour over the crust and freeze for 3-4 hours.
- When ready to serve, remove from the freezer.
- Serve with 10 minutes of thawing. Enjoy!
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