Posted

Citrus and coconut notes balance out this incredible raw cheesecake recipe. Naturally sweetened with the help of Morlife Certified Organic Lucuma powder for a sugar alternative. This vegan and gluten free raw dessert recipe was made in collaboration with So Beautifully Real.

lemon lucuma coconut raw cheesecake recipe

Sam's love note for this recipe:

"This cheesecake is light, sweet and full of fragrant citrus tones. I love sharing this with people that are new to vegan food, in particular desserts. It mimics that of a delicious lemon cream pie and the texture is phenomenal! When making cheesecakes, I'd highly recommend investing in a high powered blender/food processor to get the best results. Once frozen, allow this cake to rest for 15-20 minutes prior to slice and eating and it will be velvety, smooth and will simply melt in your mouth. Enjoy!" - Sam Murphy, So Beautifully Real

lemon lucuma coconut raw cheesecake recipe top view

Lemon Lucuma & Coconut Raw Cheesecake

vegan recipegluten free recipe

 

 

 

PREP TIME: 25 mins

FREEZE TIME: Overnight

SERVES: 6-8 

INGREDIENTS

BASE:

1 cup almonds

1 cup coconut flakes

1 cup medjool dates, pitted

pinch of salt

 

CAKE:

3 1/2 cups raw cashew nuts, soaked for 3-6 hours

2/3 cup maple syrup

1 1/4 cups coconut milk

2 tsp vanilla bean paste

2 tsp Morlife Certified Organic Lucuma powder

Juice of 2 lemons

Zest of 4 lemons

3/4 cup melted coconut oil

water if needed

 

TO DECORATE:

Shredded coconut

Lemon zest

Sliced lemon

Blueberries

Edible flowers

 

STEP BY STEP

  1. Prepare the base first by blending the almonds and coconut in a high powered food processor until a fine crumb forms. Add the dates and salt and continue to blend until it sticks together into a dough. Press into a lined 15-20cm springform cake tin and freeze whilst you make the filling.
  2. For the filling, blend everything bar the coconut oil in a high powered blender for a few minutes until smooth and creamy and no lumps remain. Add the coconut oil last and continue to blend until well combined. Use a tamping stick to help the mixture circulate through the blades. Add water if needed. 
  3. Pour the mixture over the base and freeze the whole cake overnight.
  4. Decorate with your chosen decoration. Allow the cake to defrost for 10-15 minutes before slicing. Keep un-eaten slices stored in the freezer and defrost as needed.