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dairy-free no-bake lemon cheesecake

Raw Lemon Cheesecake

Author Noelle Parton


For the crust:

  • All-Purpose Rawnola (see notes)

For the filling:

  • 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


For the crust:

  1. Press crust evenly (as thick or thin as you like) into a springform pan and place in the freezer while making the filling.

For the filling:

  1. In a high-speed blender, add roughly equal parts butternut purée and coconut meat, butter, or milk.

  2. 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.

  3. 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.

  4. Taste. Assess the sweetness and tartness. Adjust by adding more lemon or dates if needed and blend again until smooth.

  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

  • 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