Not to brag, but I used to make a ridiculously good lemon cheesecake. It contained over a cup of sugar and a pound of cream cheese which I’m fairly certain equated to at least a days worth of calories per slice, but it was totally worth it.

Since starting the Specific Carbohydrate Diet I presumed my days of heavenly cheesecake were well behind me until I started to see raw cheesecake photos popping up on Pinterest. Although I doubted that ground nuts could really resemble silky cream cheese, my interest was piqued and I decided to give it a try.

DSC_0586
Crumbly base? Check!
Smooth and creamy filling? Check!
A tart lemon filling which is perfectly balanced with a sweet blueberry compote? Check!

DSC_0642
Not only do these raw cheesecakes taste better then regular cheesecake, they are healthier, have a prep time of less then 20 minutes and can be stored in your freezer for up to 3 weeks, meaning you can have a delicious dessert ready to go for those unexpected situations. An added bonus- my bragging rights remain in tact, I can still make a ridiculously good (and now healthy!) lemon cheesecake.

If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!

Lemon Cheesecake with Blueberry Sauce

5 from 1 vote
Leave a Review »

Ingredients

Base

  • 1 cup pecans
  • 1 cup dates
  • 1 1/2 tbsp lemon zest
  • 2 tbsp shredded unsweetened coconut

Filling

  • 1 1/2 cups cashews which have been soaked in water overnight
  • 1 1/2 cups macadamia nuts which have been soaked in water overnight
  • 1 1/2 tbsp lemon zest
  • 3/4 cup lemon juice
  • 1 tsp vanilla extract
  • 1/2 cup honey or agave nectar
  • 3/4 cup coconut oil

Sauce

  • 4 cups blueberries
  • 2 tbsp honey or other sweetener

Instructions

  • Cut cling wrap into 5 x 5 inch squares and line each cup of a 12 cup muffin tin with a square (this will make the cheesecakes easier to remove once frozen).
  • In a food processor combine all of the base ingredients and pulse until pecans/dates are broken into small pieces and it clumps together into a ball
  • Place a heaping tablespoon of the base mixture into each muffin cup and press down with your fingers as hard as possible to create a compact and even base. Place the muffin tray in the freezer.
  • In the food processor add all of the filling ingredients and blend until the nuts have completely broken down and formed a smooth mixture. Make sure there are no large pieces of nut, the entire mixture needs to be smooth and creamy.
  • Remove the muffin tin from the freezer and fill each cup to the top with the filling. Place back in the freezer and allow to freeze completely through which should take a minimum of 4 hours.
  • To make the sauce place the blueberries and honey in a sauce pan on medium heat and cook for 8-10 minutes until the blueberries are beginning to lose their shape and the sauce is bubbling.
  • To serve, remove the cheesecakes from the tin, allow to thaw for 10 minutes or so and then top with the blueberry sauce. You can serve the sauce hot, room temperature or cold, it tastes fantastic any way. Enjoy!