Raw Lemon Ginger Cheesecake
Indulge in the refreshing flavors of this Raw Lemon Ginger Cheesecake. This no-bake dessert is perfect for a light and tangy treat.
Ingredients
- 2 cups raw cashews, soaked overnight
- 1 cup dates, pitted
- 1/2 cup almonds
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon fresh ginger, grated
- Pinch of salt
Instructions
- Prepare the crust by blending dates and almonds in a food processor until combined. Press the mixture into the bottom of a springform pan.
- Blend the soaked cashews, coconut oil, maple syrup, lemon juice, lemon zest, ginger, and salt in a food processor until smooth. Pour the mixture over the crust and spread evenly.
- Refrigerate the cheesecake for at least 4 hours or until set.
- Garnish with lemon slices and serve chilled.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 0 minutes
- Total time:
- 20 minutes
- Cooking method
- No-bake
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 20g
- Protein
- 5g
- Fat
- 15g
Supplies
Springform pan Food processor
Tools
Refrigerator
Serving suggestions
Serve with a dollop of coconut whipped cream and a sprinkle of lemon zest.
Tips & tricks
For a nut-free version, substitute the cashews with coconut cream.
Cost
$15