Can I tell you how excited I am to share this recipe? Or that how I’m kicking myself for not making this earlier! Raw vegan cheesecakes are all over the internet and even though I’ve been intrigued by them for the last a couple of years, I have no idea why I didn’t give it a go up until now. Now don’t be like me, go ahead make this amazing Cherry Lemon Cheesecake today! You can always thank me later!
All you need is a good quality blender/ food processor ( I used my Vitamix )and some space in your freezer, other than that this recipe is really hard to mess up. I love the classic combination of cherries and lemon in this Cherry Lemon Cheesecake. But you can add any kind of flavouring to the batter..chocolate, peanut butter, any fruit, caramel… You can mix ‘n match flavors to make your own groovy cheesecake.
Soaking the cashew nuts helps remove enzymes called phytates that hinder vitamin and mineral absorption. They are a rich source of manganese, magnesium, phosphorus, and vitamin K. So yes, you get all these benefits and your taste buds won’t know a thing, I promise.
Cashew nuts are what make this filling ridiculously delicious, silky, creamy and luscious. A little bit of lemon juice gives the cheesecake its characteristic tang. And my gosh, those juicy cherries burst in your mouth with every bite..so so yummmmmm!!
So while this cheesecake may not be a low-calorie dessert, if you are comparing it to a regular cheesecake, it is enriched with ALL the goodness of nuts, dates, honey/ maple syrup with their vitamins, minerals intact since its RAW.
This Cherry Lemon Cheesecake is really a fabulously delectable dessert, so rich and velvety, and I hope you’ll love it as much as we do! If you try this recipe, do let me know. Please tag me on Instagram@tashasartisanfoods, using the hashtag #tashasartisanfoods. You can also FOLLOW ME onINSTAGRAM, PINTEREST for more fabulous recipes!