Tuesday, November 25, 2014

Lemon Raw Cheesecake (Gluten-free, with Vegan Option)

All the cheesecake lovers put your hands up!!!! mememeeee (both hands up :D)
Sad thing is, most cheesecakes are high in sugar and fat..so what do we clean-eaters do? The answer is of course, Homemade Healthy Cheesecake!
Healthy Gluten Free Vegan Lemon Raw Cheesecake Recipe
These Lemon Raw Cheesecakes are so delicious and refreshing that my whole family fell in love with them on our first bites (and this was when the cheesecakes were not even ready yet, I just wanted to take them out from the fridge to check on the taste and texture). So yes, this is a must try!!!
Healthy Gluten Free Vegan Blueberry Lemon Raw Cheesecake Recipe

Ingredients
Base: 
Dried Cranberries x 1 cup
Raw Almonds x 1 cup
Filling: 
Raw Cashews (soaked in water for 6 hours and drained) x 1.5 cup
Fresh Lemon Juice (Can mix a bit of fresh lime juice if you wish) x 1/4 cup
Melted Coconut oil x 1/3 cup
Homemade Almond Milk x 1/2 cup + 1 tbsp
Pure Honey x 1/2 cup (Maple Syrup for Vegan)
Optional: Fresh Blueberries as topping
Healthy Gluten Free Vegan Lemon Raw Cheesecake Recipe

Directions
Blend dried cranberries in a food processor until they turn into sticky small bits. Take them out and set aside. Blend raw almonds in the food processor into meal form and then add the cranberries back in and blend the two together until a loose dough form - it should easily stick together if you squeeze it with your fingers. Take out the base mix from the food processor and set aside. 
Pour coconut oil, cashews, lemon juice, lime juice, almond milk and honey into the food processor and blend on high until smooth and combined. This is the filling mix.
Depending on the shape you want your cheesecakes to be in, you can grease muffin cups/ baking dish/ square-shaped tupperware with coconut oil. Scoop out the base mix into the container of your choice and press it down with your fingers and spoon. The thickness of the base layer should be around half of your finger tip. Then pour the filling mix into the container on top of the base. You can throw in some blueberries or other fruits as toppings if you wish.
Put it into the freezer for at least 6-8 hours (for me, even after 6 hours, the cheesecakes melt quite quickly so I would suggest you have it frozen overnight).
Once the cheesecakes are set, you can pop them out/ cut them up using a knife. They can be stored in the freezer for up to 1 week.
Healthy Gluten Free Vegan Lemon Raw Cheesecake Recipe
Ta-dah, these Yummy Raw Cheesecakes are now ready! Hope you love them as much as I (and my Mum and Dad) do! For more healthy and delicious recipes, subscribe to my blog and stay tuned for the most updated posts!


Emi xx
@stayfitandtravel

2 comments:

  1. This looks delicious and I'm definitely going to try it over the weekend. I just made your peanut butter cookies a few days ago and they turned out great! They were even boyfriend approved :)

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    Replies
    1. Yays hope you like them! And I am very happy to hear that both you and your boyfriend approved the cookies (: more delicious and healthy recipes to come!xx

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