Meyer Lemon, Vanilla Bean Cheesecake

Posted October 5, 2011 @ 12:18pm | by Kori Mortenson

Meyer Lemon, Vanilla Bean Cheesecake

Dairy, grain, gluten, egg free and raw, this is no ordinary cheesecake.  No, my friends this is a round mold of serendipitous deliciousness!  The crust, ground up almonds and dates, adds a satisfying crunch.  The "cheese", comprised of fresh meyer lemon, vanilla bean, cashews, honey, and coconut oil lends the creamiest, smoothest texture.  And the topping, a simple combination of blueberries and honey.

Meyer Lemon, Vanilla Bean Cheesecake


2 cups raw almonds soaked overnight

1/2 cup dates, pitted (about 7 or 8 dates) if dates are really dry, put them in a bowl of warm water for 10 min, discard water

1/4 cup non-sweetened coconut flakes

Place almonds and dates in a food processor and mix until chopped and well incorporated.  Cover the bottom of a 9 inch spring form cake pan with the coconut flakes (this prevents the cake form sticking to the pan).  Pour the almond mixture on top of the coconut flakes, spread out and mold into the cake pan.


3 cups raw cashews soaked for 3 hours

3/4 cup fresh meyer lemon juice

3/4 cup raw honey

3/4 cup raw coconut oil

1 tsp vanilla or 1 vanilla bean, split open & seeds scraped, pod discarded

1/2 tsp sea salt

To make the cheese, blend the cashews, lemon, honey, coconut oil, vanilla/vanilla bean, and sea salt.  Blend until smooth and adjust to taste. (for best results a high speed blender is needed.)

Pour mixture on top of the "crust" and carefully tap the pan on the counter to release any air bubbles.


1 bag of frozen blueberries (or any berry that you prefer)

Honey or dates to sweeten (no need to measure - just pour and taste)

1/4 cup apple cider (optional, can use if mixture is too thick, orange juice or water work too)

Place honey, berries and cider/juice in a high speed blender and process until smooth.  Pour over "cheese" mixture.

Place the pan in the freezer for at least three hours or overnight.  Before serving place on counter to thaw slightly.  This is best served semi-frozen, soft enough to run a serrated knife through.


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