Almost Raw Vegan Lemon Cheesecake with Tri-Berry Topping



• 1/4 C Unsweetened Shredded Coconut
• 1 1/2 C GF Oats
• 15 Pitted Dates (soaked 5 mins and drained)
• 1/2 C Raw Almonds
• 1/2 tsp Vanilla


• 2 C Raw Cashews (soak overnight)
• 4 Lemons
• 1/8 C Unsweetened Shredded Coconut
• 1/2 C Maple Syrup
• 1 tsp Pink Himalayan Sea Salt
• 1 Tbsp Coconut Oil


• 2 C Frozen Mixed Berries
• 1/2 Lemon
• 1 Tbsp Maple Syrup
• 2 tsp Agar Agar
• 1/4 tsp Pink Himalayan Sea Salt
• 3 ice cubes


•Blend crust ingredients in food processor until it starts to come together. Press into bottom of springform pan and place in freezer.

•Zest 3 of the lemons,(I used my potato peeler to peel zest, making sure not to get too much of the white peel) juice all 4 lemons and add zest and juice to blender (or food processor) with remaining filling ingredients. Blend until smooth. Pour over crust and smooth. Freeze at least 2 hours or overnight.

•When cheesecake is set add all topping ingredients to small pot. When berries melted, roughly mash with masher and bring to a boil. Take off heat as soon as it boils and add ice cubes and stir until melted. Allow to cool until lukewarm before pouring into cheesecake. (I put it in the fridge for around 15 mins, checking every 5) Cover with plastic wrap and place in fridge until set. (At least 2 hours)