Raw Lemon Cheesecake

Serves:10 | Prep Time: 30 minutes | Cook time: 2 hours



  • 1 1/2 cup almonds or cashews (or a mix)
  • 1/2 cup desiccated coconut
  • 8 milk arrowroot biscuits
  • 8 medjool dates, soaked for 10 minutes in warm water
  • 2 tablespoons water
  • Pinch sea salt


  • 500g low fat cream cheese
  • 1 cup low fat Greek yoghurt
  • 2 tablespoons honey
  • 2 tablespoons lemon juice
  • zest 1 lemon
  • 2 teaspoons vanilla extract


  1. Line a round cake tin with baking paper.
  2. In a food processor, blend almonds, coconut, arrowroot biscuits and salt.
  3. With the motor still running, add dates one by one until mixture resembles a dough.
  4. Spoon the mixture into the prepared cake tin, patting and smoothing it out evenly with wet hands.
  5. Leave to set in the freezer while you make the filling.
  6. In a large bowl combine cream cheese, yoghurt, honey, lemon juice, 1/2 of the lemon zest and vanilla. Mix with electric beater until mixture is smooth.
  7. Remove base from freezer and carefully spoon in filling mixture, spreading evenly around tin.
  8. Allow to set in the fridge for at least 2 hours, or until set.
  9. To serve, top with the remainder of the lemon zest and some cut up fruit if desired (strawberries go really well with this one).
  • Feel free to substitute the lemon in this recipe for any other fruit to mi up the flavour.
  • You can use any nuts in the base for this recipe.
  • To make this dairy free, you can replace the yoghurt and cream cheese for blended cashews and coconut oil.


Nutrition Information:


Per serve (1 slice, 130g) Per 100g
Energy 281 calories 230 calories
Protein 13g 10g
Carbohydrate 20g 16g
-Sugars 15g 12g
Total fat 16g 13g
-Saturated Fat 5g 4g
Fibre 3g 3g
Sodium 194mg 159mg


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This recipe was developed by Hollie Prince, who is an student dietitian intern at The Biting Truth.