Happy April!
Spring is here in San Diego and I am loving it! Why?!? Because I love the warmer weather, the longer days and the fresh produce. The best part is that I am going to be sharing this with family from the east coast. My Mom, Dad, Grammy and Grampa are all coming to visit…oh and have I mentioned… my best friend in the whole wide world is coming too?! It is going to be busy but so fun! I only get to see my family twice a year so it is the highlight of my year!
In other news I will also be shooting more videos for my YouTube Channel this week!!!!! Meaning there will be a new Naturally Healthy Dessert recipe every Monday until July 3rd! (Breaking into dance now!) I am making a berry crumble, popsicles, peanut butter fudge, nice cream sandwiches and more…
Anyways, here is this weeks yummy recipe; Raw Lemon Cheesecake. I created this recipe for a friends baby shower who loves anything Lemon! She absolutely loved it and so didn’t her soon to be little guy! It’s perfectly tart, sweet and smooth! Hope you enjoy!
| Servings | Prep Time |
| 12 servings | 20 minutes |
| Passive Time |
| 4 hours freeze time |
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This Lemon Cheesecake is lightly sweet, tart and perfect smooth! Best part is there is no refined sugar, dairy, gluten or soy!
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- 1 cup almonds
- 6 medjool dates (pitted)
- 1 teaspoon cinnamon
- pinch salt
- 2 cups cashews (soaked for 2 hours)
- 3/4 cup coconut oil (refined
- 6 tablespoons date paste
- 1 teaspoon vanilla extract
- 2 lemons (juiced)
- 2 teaspoons lemon zest
- Process all ingredients until graham cracker-like consistency in the food processor. Firmly press crust into 2 small springform pans or 12 mini silicone molds. Set aside.
- Blend all ingredients in blender until a smooth even consistency. Evenly spread filling into base. Set aside in freezer for 4 hours.
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