Zesty, No-Bake Bliss: Raw Lemon Cheesecake
Bright, creamy, and packed with plant-powered goodness, this Raw Lemon Cheesecake is a refreshing treat that’s as nourishing as it is delicious. With a zesty lemon twist and a boost of Botanika Blends Lemon Cheesecake protein, this easy-to-make dessert serves 2–3 and comes together in just five minutes (plus chilling time). Perfect for warm days or anytime you're craving a citrusy pick-me-up without the oven!
Serves: 2-3
Preparation Time: 5 minutes
Preparation Time: 5 minutes
Ingredients
Base
- 1 cup desiccated coconut
- ⅔ cup almond meal
- ¼ cup cashews
- ½ cup rolled oats
- 3 Tbsp Botanika Blends Lemon Cheesecake protein powder
- ¼ cup pitted dates soaked in boiling water for 10 minutes and drained
- 2 Tbsp rice malt syrup
- 2 Tbsp melted coconut oil
- Zest and juice of half a lemon
- Pinch of salt
Filling
- 1 cup cashews (soaked in cold water for at least 4 hours)
- 1 cup canned coconut milk
- Zest of 1 lemon
- Juice of ½ lemon
- 1 Tbsp Botanika Blends Lemon Cheesecake protein powder
- 1 Tbsp rice malt syrup
- 1 Tbsp melted coconut oil
- Pinch of salt
- Optional: Pinch of turmeric (for colour)
Method
Base
- To make the base place the coconut, almond meal, cashews, oats, protein powder and salt into a high speed blender and blend until a coarse flour forms
- Add the drained dates, rice malt and lemon juice & zest and blend until the mixture begins to come together
- Press the mixture into a greased 20x20cm tart tray and set aside in refrigerator
Filling
- To make the filling place all the filling ingredients into a high speed blender (alternatively use a hand stick blender for smoother results) and blend until mixture is smooth
- Pour over the base and place in freezer for at least 3 hours to set