Natalie Norman

Raw Vegan Dessert: Mini White Chocolate Lemon Cheesecakes

Raw Vegan Mini White Chocolate Lemon Cheesecakes
Raw Vegan Dessert: Mini White Chocolate Lemon Cheesecakes

Life’s short. Eat dessert!

Oh, and, don’t feel guilty about it.

In fact, you can feel great that you’re putting wholesome plant-based ingredients into your body!

On a raw food diet you never have to deprive yourself. Personally, I’ve found that raw vegan desserts are not only nutritious but also far more delicious than their processed, cooked, unhealthy counterparts.

These mini cheesecakes are so easy to make. (I say that all the time, don’t I! But it’s my style – Deliciously simple raw food recipes.) And I love the miniature size, because it makes for cute presentation. Use one of these mini cheesecake pans to get the same result. If you don’t have one, you can just use a traditional springform pan.

Plus you can store this dessert for later consumption when you’re craving a sweet treat! Did you know most raw vegan desserts can be frozen for up to two months? Just seal them in airtight containers and thaw in the fridge when you’re ready.


Yours in delicious heath,


Mini White Chocolate Lemon Cheesecakes


1.5 cups soaked raw almonds (soak overnight 6-8 hours covered in cold water, then rinse/strain)
1 cup packed raw plain shredded raw coconut
1/4 cup coconut oil
Pinch of pink salt
1 cup soft pitted dates

1/4 cup coconut oil
Juice & zest of 4 fresh small lemons + extra lemon zest for optional decorative topping as pictured
1.5 cups soaked raw cashews (soak 2-3 hours covered in cold water, then rinse/strain)
2 tbsp raw agave nectar
1 cup soft pitted dates
Pinch of pink salt
Juice of 1 lime (about 2 tbsp)
3 tbsp raw cacao butter
2-4 tbsp warm water or as needed to thin mixture, be conservative!


Pulse all crust ingredients in a food processor fitted with "S" blade until crumbly like a graham cracker crust. You'll see the mixture start to ball up slightly. You might have to start and stop a bit, carefully scraping down the sides avoiding the blade. Don't be afraid to TASTE this mixture! That's the beauty of raw vegan recipes. You can always taste and adjust as you go. But I'm going to warn you: It can be difficult to STOP tasting!

Scoop crust mixture by the spoonful and press into each mini cheesecake cup in the mini cheesecake pan. Or press all of it into the bottom of a regular springform pan, 9-10" is fine, you'll just get more height the smaller the diameter. Chill in the freezer for about 1/2 hour while you make the filling.

Blend all filling ingredients in high-speed blender, carefully adding tiny amounts of water as needed. Stop and scrape down if needed, and go slowly! Do not overblend your mixture. It should stay very thick and creamy. Take out your pan and add filling on top of the crust. Put the pan back into the freezer and chill for at least an hour or until totally firm.

You can enjoy it frozen if you like frozen treats (some people do!) or thaw in the fridge when you're ready for a delicious raw food dessert!

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