No-Bake Raspberry Lemon Cheesecake

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No-Bake Raspberry Lemon Cheesecake

A Refreshing, Creamy, and Naturally Sweetened Treat

This No-Bake Raspberry Lemon Cheesecake is a dreamy dessert that’s both wholesome and indulgent. With a nutty date and coconut crust, a lusciously smooth lemon cashew filling, and bursts of fresh raspberries throughout, it’s the ultimate no-fuss cheesecake that’s dairy-optional and naturally sweetened. Whether you’re making it for a summer gathering or simply treating yourself, this recipe is light, zesty, and irresistibly satisfying.

Servings: 12

Prep Time: 30 minutes (plus soaking & freezing time)

Freeze Time: Overnight

Ingredients

For the Base:

  • ⅔ cup raw almonds
  • ⅔ cup raw walnuts
  • 1 cup unsweetened shredded coconut
  • 15 Medjool dates, pitted
  • Zest of 1 fresh lemon

For the Filling:

  • 2 cups raw cashews, soaked
  • ½ cup coconut yogurt (or plain Greek yogurt)
  • ¾ cup unsweetened coconut milk (or cashew milk)
  • ⅓ cup raw honey (or pure maple syrup)
  • 2 teaspoons pure vanilla extract
  • Zest of 1 large lemon
  • 3 handfuls fresh raspberries

Instructions

Step 1: Soak the Cashews

Place the cashews in a bowl and cover with water. Let soak overnight or for at least 5–8 hours during the day. This softens the nuts and ensures a silky smooth filling.

Step 2: Soften the Dates

Pit the Medjool dates and soak them in warm water for about 15 minutes to soften. Drain before using.

Step 3: Make the Crust

In a food processor, combine the almonds, walnuts, shredded coconut, soaked dates, and lemon zest. Pulse until the mixture is well combined and sticky when pressed between your fingers.

Step 4: Press the Base

Transfer the crust mixture into a 7-inch springform pan and press it evenly into the base to form a firm, even layer. Place the pan in the refrigerator to chill while you prepare the filling.

Step 5: Blend the Filling

Drain and rinse the soaked cashews. Add them to a high-speed blender or food processor along with the yogurt, coconut (or cashew) milk, honey (or maple syrup), vanilla extract, and lemon zest. Blend until completely smooth and creamy, scraping down the sides as needed.

Step 6: Assemble the Cheesecake

Pour the creamy filling over the chilled crust. Gently press about half of the fresh raspberries into the filling. Smooth over with a spatula, then decorate the top with the remaining raspberries.

Step 7: Freeze

Cover the cheesecake and place it in the freezer overnight to set fully.

Step 8: Serve

Before serving, let the cheesecake sit at room temperature for about 10 minutes to soften slightly. Slice with a sharp knife and enjoy every refreshing, lemony bite!

Tips & Variations

  • Nut-Free Option: Use sunflower seeds and oats in place of the almonds and walnuts in the base.
  • Make It Vegan: Use coconut yogurt and maple syrup instead of Greek yogurt and honey.
  • Add Texture: Sprinkle crushed freeze-dried raspberries or shredded coconut on top before serving for extra flavor and flair.
  • Storage: Keep leftovers frozen in an airtight container for up to 2 weeks. Let thaw slightly before eating.

This no-bake cheesecake is a perfect make-ahead dessert for warm days or special occasions. Light, fruity, and naturally nourishing—this raspberry lemon treat is sure to become a favorite in your dessert rotation.

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