Raw Lemon Cheesecake

by | Sep 13, 2016

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!


Raw Lemon Cheesecake and Life's Changes
Author: Noelle Parton
For the crust:
  • Coconut flour
  • Ground flax and/or chia seeds
  • Date paste
  • Coconut oil, softened
  • Celtic sea salt
  • Water, as needed
For the filling:
  • Butternut squash, steamed and puréed (could sub with pumpkin, sweet potato, carrot, or even cauliflower)
  • Coconut butter, I make my coconut butter in my Vitamix right before the filling to not waste any of the buttery goodness ; )
  • Date paste
  • Lemon, juiced (can keep peeled and whole using high-speed blender)
  • Ground turmeric, for extra yellow color and nutrients
  • Ground vanilla, optional
  • Water, as needed
For the crust:
  1. This is a very basic, but very easy raw crust. It's similar to my Sprouted No-Bake Cookies but only uses coconut flour instead of sprouted buckwheat, so no blending is involved.
  2. Mix your coconut flour with about 1/4 the amount of ground flax, chia, or a combination of both, any cinnamon or other spices desired, and a pinch of salt. The flax and chia really help this crust stick together, while adding lots of great nutrients!
  3. Drizzle in coconut oil, about 1/4 the amount of flour used (just like in the filling, the fatty coconut helps this crust firm up once chilled).
  4. Add enough water to the date paste to make thinner, more like a syrup. Begin adding this date "syrup" to the mixture until it easily sticks together. Test your crust by pressing a handful between your fingers. If it falls apart, add more syrup. If it sticks together well, it's perfect.
  5. Press evenly into your springform pan and set in your freezer while making the filling. Make it as thick or thin as you like!
For the filling:
  1. In a high-speed blender, add roughly equal parts butternut purée and coconut butter.

  2. Add in your lemon, start with 1/2- 1 lemon's worth of juice or peeled lemon, and date paste, about 1/2 the amount of coconut butter used. Give a good shake of turmeric into the blender, and vanilla, if using.

  3. Blend on high, slowly adding in water to help blend smoothly, careful not to add too much as it will not set up properly. Consistency should be super smooth and creamy, and still able to scoop or spread without being too thin.

  4. Taste. Is it sweet enough? Is there enough tangy lemon for your taste? Add more if needed and blend again.
  5. 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.
Recipe Notes
  • I love blending up my own coconut butter as I find it much cheaper than buying pre-made coconut butter or canned coconut cream/milk solid, plus I can assure that it's 100% coconut with no additives. If blending your own is not an option you can use store-bought coconut butter, canned coconut cream/milk, or even fresh coconut meat. If you have a coconut allergy, this would work with soaked cashews.
  • I use a springform pan to make one large cheesecake, but I've also made this into small individual cheesecakes.

*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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I’m Noelle, creator of Simply to Thrive. A place all about getting back to the basics – simplifying all facets of wellness to empower you to live an abundant life through whole, plant-based eating and an intentional lifestyle.

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