Raw Lemon Cheesecake
It’s been a long two weeks since my last posting. God’s carrying me into a new chapter in my life as I’m about to start graduate school in SoCal. I am so blessed to be where I’m at, even if the last week or so has been somewhat overwhelming at times with getting my new spot all set up. But, it’s important to take deep breaths and remember whose I am, that nothing is too overwhelming for Him, and that I am in Him and can trust in His strength and wisdom.
It takes the burden off my shoulders knowing that if my alignment is with Him there is no place for being worried. Fear has NO hold on me!
“Do not be anxious about anything, but in every situation, by prayer and petition, with thanksgiving, present your requests to God. And the peace of God, which transcends all understanding, will guard your hearts and your minds in Christ Jesus.” Philippians 4:6-7 NIV
That word gives me such comfort and I hope it blessed someone else too!
All that to say, I’m back in action with my un-recipes, and the first one up is my incredible raw lemon “cheesecake!”
Like most of my creations this one was an experiment of just throwing lots of yummy ingredients together in my Vitamix. By understanding how certain ingredients work, it’s easy to mix together without exact measurements (hence the term ‘un-recipes’) and come up with something delicious. One of my absolute favorite ingredients for making desserts and sweets is coconut. It’s probably the most versatile and fun ingredient to use for making healthy alternatives to conventional not-so-healthy foods like cheesecake
Not only is this full of healthy fats, raw, dairy-free, gluten-free, and refined sugar-free, but there are so many nutrients in here. Yes, even vegetables. Plus, I’m a lemon lover, and this cheesecake is SO lemony! Tart, like a pop of sunshine, which makes the rich and decadent cheesecake light and bright. I cannot wait for you to try!
- All-Purpose Rawnola (see notes)
- Butternut squash, steamed and puréed (could sub with pumpkin, sweet potato, carrot, or even cauliflower)
- Meat of young coconut, coconut butter, or full-fat coconut milk
- Dates, pitted
- Lemon, juiced (can keep peeled and whole using high-speed blender)
- Knob fresh turmeric, for extra yellow color and nutrients
- Fresh vanilla beans, optional
- Water, as needed
Press crust evenly (as thick or thin as you like) into a springform pan and place in the freezer while making the filling.
In a high-speed blender, add roughly equal parts butternut purée and coconut meat, butter, or milk.
Add in the remaining ingredients except the water. Start with 1/2- 1 lemon's worth of juice or peeled lemon and 3-4 dates.
Blend on high, slowly adding in water just to help blend smoothly, careful not to add too much as it will prevent it from firming up. Consistency should be super smooth and creamy, and still able to scoop or spread without being too thin.
Taste. Assess the sweetness and tartness. Adjust by adding more lemon or dates if needed and blend again until smooth.
Pour this mixture over the crust in the springform pan and spread evenly. Place in freezer to set up until firm. Keep in the fridge.
- With the crust, process the nuts/seeds you're using before adding the dates if you want a crust more similar to a graham cracker crust.
- Any or all of the coconut can be swapped for raw cashews (soaked until softened and drained) if desired.
- Link to my All-Purpose Rawnola recipe
*For those that don't know, my recipes are made as whole and nutrient-dense as possible, but still incredibly satisfying. I share my recipes without measurements and hope they equip you to not feel confined to a recipe, but rather confident in your kitchen to be able to create something unique, nourishing, and delicious all on your own. So take this recipe as inspiration and enjoy! Head on over to my IG @noelle.parton and tag me if you try this out, or contact me if you have questions or comments.
May you walk into the abundance God has for you,
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