Raw Vegan Lemon Cranberry Cheesecake


November 1, 2011

I continue my celebration of cranberry season with this raw vegan lemon cranberry cheesecake.

We started with the cranberry raisin oatmeal cookies and the cranberry smoothie; and today we’re making raw vegan cranberry cheesecake.

My favorite thing about this cranberry cheesecake is the gorgeous lush pink color and decadent creamy texture. But the real selling point for this cranberry cheesecake is how easy it is to make! Just throw all of the crust ingredients in your food processor, blend up the filling, and then assemble and freeze. Simply defrost this cake an hour before you are ready to serve it and devour.

Keep this cranberry cheesecake in the fridge right before you’re ready to serve because the cake will melt if left out at room temperature because of the coconut oil.

I like serving this lemon cranberry cheesecake with cashew cream and a sprinkle of lemon zest.

Cranberry Lemon Cheesecake

This CRANBERRY LEMON CHEESECAKE is as easy as blend, freeze, and devour. Put this on your holiday menu this season and you won't be disappointed. it is SO GOOD. FULL RECIPE: http://bit.ly/2hosNAY

Posted by The Blender Girl on Tuesday, November 14, 2017

 

Raw Lemon Cranberry Cheesecake

This gorgeous lemon cranberry cheesecake satisfies every tart craving I have.

Prep Time 30 minutes
Total Time 30 minutes
Servings 8 to 12
Author Tess Masters

Ingredients

crust:

filling:

Instructions

  1. To make the crust, place the almonds and dates into a food processor fitted with the s blade until well combined and formed into a ball. (You may need to add a few more dates.)
  2. Grease a 9-inch springform cake tin with coconut oil, and press the crust into the bottom of the pan. Set aside.
  3. To make the filling, place all of the filling ingredients into the blender, and blast on high for about 1 minute until smooth and creamy.
  4. Pour the filling into the tin, and gently wiggle so that the cake is even. 
  5. Cover this tin with aluminium foil, and place in the freezer for 6 to 8 hours. Then transfer to the fridge, and leave it there until you're ready to serve. 
  6. To serve, gently remove cake from the tin, cut into slices, and serve with raw cashew cream and lemon zest.
  7. *Note: This cake will melt if left out at room temperature due to the coconut oil.

Recipe Notes

Photo by Trent Lanz and styling by Alicia Buszczak

Comments

Comments 40

  1. Not being a huge cheesecake fan, I would normally stray from any recipe for it, but the fact that all these ingredients are so healthy, as well as tasty, I have to dive in!! I love that Tess decided to use the cranberry as the main flavor as I adore tart desserts! The fact that the crust is so simple and yet so good for you with the dates and almonds make me happy that I could “indulge” in this dessert and not feel guilty about putting things in my body that wouldn’t agree. Putting lemon zest in this cheesecake also gives the flavor an extra “shot” of yumminess! Thanks blender girl for making a cheesecake recipe in which I can get on board!

  2. This cheese cake practically had me on the floor crying sweet tears of JOY!!!!!!!!! I have NEVER tasted a vegan dessert this good. I am a cheese cake fanatic, my standards are high but this AMAZING, easy to make VEGAN version really gives the regular dairy cheese cakes a run for their money!!!!!!!!!!!! I can’t get enough of this recipe! It’s delicious! I want MORE!!!!!!!

  3. Look at this photo!!!! I am sold!! It seems I have a few more items to put on my shopping list Blender Girl. Lovely homage to your pink piggy too. Can’t wait 🙂

  4. You had me at cheesecake! This is divine, decadent and yet still light – how many other desserts can say that?! Don’t forget to top with some raw vanilla cashew cream!!!

  5. Hiya Tess! I’m new to the vegan world and a friend recommended that I check out your site… just the photos alone make me want to try every recipe! First on the list is this luscious cheesecake… Yuuuuum! I’ll let you know how it turns out.

  6. Oh this one is beyond delish! The topping melts on your tongue and the crust tastes just like graham cracker. You can’t even tell it’s vegan. Look out Cheesecake Factory, you’ve got some serious competition here! More please… 🙂

  7. I *must* make it tomorrow, rain or shine –hum, the to-do-list is pretty full already, but a girl must recognize her priorities 😉
    You know what’s funny? I was actually thinking this afternoon that I had to create a smoothie pink as pig in your honour and post it for you! And now I find myself drooooooling over the pix of the perfect piggy raw cake 🙂 You are *per-fect* ♥

      1. Dang! Just can’t seem to find cranberries at the store these past few days… but I couldn’t wait any longer. So I’m making an altered version of this. With pineapple. I’ll let you know how it goes.
        Gruntiful greetings from Magali, licking bowls, spoons and spatulas with fever and impatience and exhilaration. ” ♫ ♪ Toniiiiight, toniiiiight ♫ ♪ “

    1. Hey Tash,
      You could use strawberries, raspberries, blueberries and it would be wonderful!
      I was also going to try a version with mango or pineapple. The great thing about this cake is that you can taste it before you freeze it.
      Let me know how you go 🙂

  8. I made this a couple days ago and really enjoyed it, but my daughters are not coconut fans. Is there anything I can substitute for the coconut oil? Thank you for helping us eat healthy!!!

    1. Hey,
      I am glad you enjoyed this.
      You CAN make this without the coconut oil.
      Just use 1/2 cup more raw cashews and add 1/4 cup of filtered water and more if you need to to get the right consistency.
      The coconut oil is what helps set this cheesecake, and get it to the consistency of conventional cheesecake.
      So, by omitting it, you will not get the same solid consistency. It will be a bit more mushy but will still taste delicious.
      Let me know how you go 🙂

    1. Kim, because I am not a nutritionist, I don’t post profiles on my recipes. You can punch in the ingredients to Cronometer or Nutrition Data.

  9. I had some of my non-vegan friends try this and I believe one of them said, “this is the best thing I’ve ever put in my mouth.” Ha! But I love making vegan desserts for non-vegan people and wowing them with how amazing they are. This one certainly did the trick! Amazing!

  10. I’m making this cheesecake today! I am curious, can the coconut oil be substituted with another oil without losing the consistency? I have read Irish Moss can be used to help with texture. Any ideas? Thanks for the recipe!

    1. Hey Ivan,
      I am sorry I didn’t get back to you yesterday about this. The coconut oil is the trick to making this cheesecake set, so I do not recommend substituting it. Yes, Irish Moss is FANTASTIC for raw vegan recipes and getting things to set. But in different quantities. I hope you enjoy this treat 🙂

        1. Yes….thankyou for sharing Carol. I am not a huge fan of Irish Moss, and the latest controversy over Carrageenan has sealed the deal for me.

    1. Tanya, I find the mixture too sticky to make in my Vitamix. I am always concerned I will smoke my machine. So, that is why I don’t.

  11. Hi !Your cake looks great!I want to make it on my tomorrow,but i wanna ask you some questions:)
    Is there anything I can substitute for the agave?(not easy to buy in my country)
    Is it okay if I skip the extract ?is the vanilla extract very important?
    What’s mean is 1 cup almonds?about the cup size or the volume(ml) or weight(g)?
    Please give me some advise,thanks a lot!

    1. Sorry it took me so long to respond to you. You can use coconut nectar in this recipe. You can skip the vanilla extract. But I think it adds a little something and heightens the flavours. 1 cup of raw almonds – just fill a cup measure with almonds to the top and level out. I hope this helps.

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