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Raspberry Lemon Cheesecake (raw, vegan, gluten-free)

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The fresh, light, delicate flavor of this cheesecake is melt in your mouth goodness.  The pairing of the sweet raspberries along with the sour lemon is just enough to make your mouth water.   This is recipe is rich but not over the top sugary.  I will be making this again in the future. Thank you Sweet Gratitude for the inspiration of my creation!



  • 2 cups raw almonds, soaked and dehydrated
  • 3 oz date paste
  • 1 tsp vanilla extract
  • 1/8 tsp sea salt

Cheesecake filling:

  • 3 cups raw cashews, soaked 2+ hours
  • 1 1/2 cups almond milk
  • 3/4 cup raw agave nectar
  • 1 cup fresh lemon juice
  • 1 Tbsp liquid vanilla
  • 1/4 tsp sea salt
  • 3 Tbsp lecithin, powder or liquid
  • 3/4 cup coconut oil, melted
  • 1 pint organic raspberries
  • 2 pints organic raspberries, for decoration (if desired)



  1. In a food processor, fitted with the “S” blade, combine the nuts, salt, vanilla and date paste.  Process all ingredients until the crust starts to rise on the sides of the bowl and sticks together when pinched.  Be sure to stop and scrap the sides down.
  2. Assemble the Springform pan with the bottom facing up.  Opposite way from how it comes assembled.  This will help you when removing the cheesecake from the pan, not having to fight with the lip).  Lightly grease the pan with coconut oil.
  3. Distribute the crust evenly on the bottom of the pan, using even and gentle pressure.  If you press to hard it might stick, making it hard to remove slices.  You can either just make the crust on the bottom of the pan or you can also bring it up the sides.  It is up to you.
  4. Place a layer of raspberries on the bottom of the crust.
  5. Set aside while you make the cheesecake batter.


  1. To a high-speed blender, blend the cashews, milk, agave, lemon juice, vanilla and salt together.   Blend until nice a creamy.  This can take 3-5 minutes.
  2. While the blender is running and vortex is created, drizzle in the coconut oil, then add the lecithin, blending just until well mixed.
  3. Pour the batter into the Springform pan.  Fill to the top.
  4. Lightly tap the Springform pan on the counter top, giving any bubbles in the cheesecake to rise to the surface.
  5. Place your cheesecake in the freezer to set for 1-2 hours or until the middle of the cake is firm to the touch.  Storage and life shelf:  This cheesecake will keep for at least 4 days. Store in fridge, covered.

Now it is ready for the freezer so it can set up, this will take 1-2 hours.  Decorate and EAT!!

Post update:  This evening I made individual servings to take to a birthday part.  This recipe made 18 cups.

16 thoughts on “Raspberry Lemon Cheesecake (raw, vegan, gluten-free)

  1. Cathy says:

    Do you sell any of your desserts to any stores? I woulg love to try them. thank you

    • amie-sue says:

      I wish I did Cathy…we are in the process of building a commercial kitchen so I can do raw food manufacturing though…so soon in time. :)

  2. T. Jones says:

    I love your pictures. Do you have a background in photography or did you take the course at the Living Foods Institute?

    • amie-sue says:

      Hello T,
      I don’t have any training in photography and they didn’t offer such a class at LL when I was attending. It’s just me and my point and shot camera. OH and a hungry husband patiently await for his food as soon as I am done taking a picture of it. haha

  3. T. Jones says:

    Ha, Ha, ha.

    You have an excellent talent. Keep up the good work.

  4. cheryl says:

    I have made this twice and love it!

  5. ben says:

    Am making this this weekend. Thanks.

  6. ben says:

    It did–and did you really have any doubts it would turn out great?! I used lemon zest & extract in addition to the vanilla. Plus, I don’t have a springform pan, & used 2 9″ pie pans to accommodate all the batter. Also blueberries instead of raspberries. It’s a fantastic recipe–tastes like ice-cream pie.

    Oh–I used my own crust recipe; I tend to like crusts that aren’t sweet, but have a touch of salt to contrast with the sweet filling. Thank you very much.

  7. Denice says:

    Will this dessert set up in the refrigerator? I would love to make it for my daughters birthday this weekend.

    • amie-sue says:


      Add to the blender all of the ingredients except for the coconut oil and lecithin. These will be added towards the very end.
      Blend until nice a creamy. This can take 3-5 minutes.
      Stop the blending and add the coconut oil and lecithin .
      Resume blending until all is well incorporated.
      Pour the batter into the Springform pan. Fill to the top.
      Place your cheesecake in the freezer to set for 1-2 hours or until the middle of the cake is firm to the touch.
      **it should set up in the fridge over night if you don’t have freezer space to use to set it up**


      Storage and life shelf: This cheesecake will keep for at least 4 days. Store in fridge, covered.

      Have a wonderful celebration this weekend!

  8. Denice says:

    Thank you so much – I hope to make a raw lasagna as well. I love your recipes. I hope you write a cookbook

  9. Sunny says:

    Hi Amie Sue…I just made this recipe (in frig now!)…can’t wait to try it in the morning…your recipes are fantastic! I would like your thoughts on lecithin though…this is my first time using it so I Googled it and got some mixed messages. I bought Now’s non-GMO soy lecithin (I believe it is unfermented unfortunately). Is this an ingredient used at the Living Light Culinary Institute? Thanks for any insights. Nice job with this site.

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