Get ready to indulge in a delightfully refreshing treat – the raw lemon cheesecake squares! This guilt-free dessert combines the bright, tangy flavors of fresh lemon with a creamy cashew-based filling and a nutty crust, making it a healthier alternative to traditional cheesecake. You'll love how the natural sweeteners and antioxidant-rich ingredients come together for a dessert that's both nutritious and delicious. Whip up this no-bake wonder in no time, and savor every creamy, tart bite. Intrigued? Let's dive into the details of this irresistible raw lemon cheesecake squares recipe.
Key Takeaways
- Raw Lemon Cheesecake Squares are a healthier, no-bake dessert option made with natural, unprocessed ingredients like cashews, coconut, and fresh lemon.
- The dessert features a creamy lemon filling, a nutty crust, and a fresh fruit topping, providing a balance of tangy, sweet, and refreshing flavors.
- The recipe is simple to prepare and requires minimal effort, making it an ideal guilt-free treat for health-conscious dessert lovers.
- Soaking the cashews is essential to achieve the desired creamy texture in the lemon filling, while the crust provides a sturdy base.
- Raw Lemon Cheesecake Squares are versatile and can be served as a refreshing snack or a light dessert, paired with herbal teas for added health benefits.
History
Although the origins of raw lemon cheesecake squares can be traced back to ancient civilizations, the modern version of this dessert gained popularity in the 1970s as part of the health food movement. Back then, people were becoming more conscious about what they ate and sought out natural, unprocessed ingredients.
Raw desserts, like this creamy lemon treat, fit the bill perfectly. The key is using fresh lemon juice and zest to provide a bright, tangy flavor without relying on sugar or other sweeteners. Additionally, many health-conscious individuals were drawn to the benefits of ingredients like cashews, which are known for their high antioxidant content and nutritional value.
Instead, the creaminess comes from blending cashews, coconut oil, and a touch of honey. Once chilled, the result is a delightfully refreshing square that's perfect for a light and guilt-free indulgence.
Today, raw lemon cheesecake squares remain a popular choice for health-conscious dessert lovers who want to satisfy their cravings while nourishing their bodies. It's a timeless treat that's sure to delight your taste buds.
Recipe
Raw Lemon Cheesecake Squares is a delightful and refreshing treat that requires no baking. The combination of a nutty crust, a creamy lemon filling, and a fresh fruit topping creates a delightful balance of flavors and textures. This recipe is perfect for those who enjoy a lighter, healthier dessert option. Herbal teas, known for their unique flavors and health benefits, can pair wonderfully with this dessert, enhancing the overall experience with a calming beverage choice. Herbal tea benefits can complement the flavors of lemon in this cheesecake.
The best part about this recipe is its simplicity. With just a few wholesome ingredients and minimal preparation, you can enjoy a decadent and guilt-free dessert that's sure to impress your friends and family.
Ingredients:
- 1 cup raw cashews
- 1 cup unsweetened shredded coconut
- 1/4 cup maple syrup
- 1/4 cup lemon juice
- 1/4 cup coconut oil, melted
- 1 cup raw cashews, soaked in water for 4-6 hours
- 1/4 cup coconut milk
- 2 tablespoons maple syrup
- 1 tablespoon lemon zest
- Fresh berries or fruit slices for topping
Directions:
In a food processor, combine the 1 cup of raw cashews, shredded coconut, and 1/4 cup maple syrup until a sticky, crumbly mixture forms. Press this mixture into an 8×8-inch baking pan lined with parchment paper to create the crust. Refrigerate while preparing the filling.
Drain and rinse the 1 cup of soaked cashews, then add them to the food processor along with the coconut milk, 2 tablespoons of maple syrup, and lemon zest. Blend until smooth and creamy. Spread the lemon filling over the prepared crust and refrigerate for at least 2 hours, or until set.
Once the cheesecake is set, top it with fresh berries or fruit slices of your choice. Cut into squares and enjoy!
Tips:
For best results, use high-quality, fresh ingredients. The quality of the cashews, coconut oil, and maple syrup will greatly impact the flavor and texture of the final dessert. Additionally, be sure to soak the cashews for the recommended time to achieve a smooth and creamy filling.
This raw lemon cheesecake is a refreshing and guilt-free treat that can be enjoyed year-round.
Cooking Steps
Alright, let's get started on the cooking steps!
First, you'll process the crust ingredients in a food processor and stir in some lemon zest for a citrusy kick, which pairs beautifully with the health benefits of high fiber content found in chia seeds.
Next, firmly press the crust mixture into a pan to create the base.
Now, blend the cream cheese until it's silky smooth, then mix in the lemon juice and sweetener for that tangy-sweet flavor we all love.
Step 1. Process Crust in Food Processor
To prepare the crust, you'll want to add the raw cashews, rolled oats, and pitted dates to a food processor. Give it a good whirl until the mixture starts to stick together and form a crumbly dough.
Don't be afraid to stop and scrape down the sides a few times to ensure everything gets evenly processed. Once it's all nicely combined, go ahead and press the crust mixture into an 8×8 inch baking pan.
Make sure to press it down firmly and evenly to create a sturdy base for your luscious lemon cheesecake. With the crust all set, you can move on to the next step – blending up the creamy filling!
Just wait until you taste how the nutty crust contrasts with the bright, tangy lemon flavor. Your taste buds are in for a real treat.
Step 2. Add Lemon Zest to Crust
Before pressing the crust into the pan, take a moment to zest a lemon directly over the mixture. You'll love the bright, citrusy aroma that fills the air!
Using a fine grater or zester, gently rub the lemon's skin against the small holes, carefully removing only the thin, yellow outer layer. Avoid the bitter white pith underneath.
Sprinkle the fragrant lemon zest all over the crust and use your fingers to gently incorporate it. The zest will add a delightful zing to the nutty crust, perfectly complementing the creamy lemon filling to come.
Visualize the final dessert, with the lemon-flecked crust forming a golden foundation for the silky, tart topping. This simple step packs a punch of flavor, so don't skip it!
After the zest is evenly distributed, you're ready to press the crust into the pan and move on to the next tasty layer.
Step 3. Press Crust Into Pan
With the lemon zest now incorporated, you can press the crust into the prepared pan.
First, grab a square baking pan and line it with parchment paper, making sure the paper hangs over the edges. This will help you easily remove the cheesecake squares later.
Next, take the crust mixture and firmly press it into the bottom of the pan using your hands. Make sure to spread it out evenly, reaching all the way to the edges. You want a nice, compact crust that will support the creamy cheesecake filling.
Once you're satisfied with the even layer, you can set the pan aside and move on to the next step. Pressing the crust into the pan is an important foundation, so take your time and do it well.
With the crust ready, you're one step closer to enjoying those tangy and refreshing lemon cheesecake squares!
Step 4. Blend Cream Cheese Until Smooth
Next, go ahead and toss the cream cheese into your food processor or high-powered blender. Whir it up on medium-high speed until it's silky smooth and creamy.
You'll want to let it run for about a minute or two, scraping down the sides as needed, to make sure there aren't any lumps.
Once the cream cheese is perfectly blended, it's time to add in the rest of the filling ingredients. Grab your fresh lemon juice and zest, plus a splash of vanilla extract.
Blend those together until they're combined and the filling has a lovely, light and airy texture. Be careful not to overblend, or you might end up with air bubbles.
Now, give the mixture a quick taste. Yum! The bright lemon flavor really shines.
If you'd like it a little sweeter, you can stir in a touch of honey or maple syrup. Just be sure to blend it in gently so you don't lose that fluffy consistency.
Step 5. Blend Lemon Juice and Sweetener
Now that the cream cheese is silky smooth, it's time to blend in the lemon juice and any desired sweetener. This is where the magic really happens!
Grab your trusty food processor or high-powered blender and add the freshly squeezed lemon juice. Don't be shy – go for about 1/4 cup to really amp up that tangy, citrusy flavor.
Next, you'll want to sweeten things up a bit. The great thing about this recipe is that you get to choose your own adventure when it comes to the sweetener. Honey, maple syrup, or even your favorite sugar substitute will do the trick. Start with a couple tablespoons and give it a taste. If you want it a little sweeter, add a touch more.
Blend everything together until it's nice and creamy. The lemon and sweetener will mingle together beautifully, creating a heavenly flavor that'll have your taste buds doing a happy dance.
Get ready for the best lemon cheesecake you've ever had!
Final Thoughts
These lemon cheesecake squares make for a delightful and refreshing dessert. You'll be amazed at how easy they're to prepare, and the bright, tangy flavors will leave your taste buds dancing with delight.
Just a few simple ingredients and a little bit of blending is all it takes to create these creamy, dreamy treats.
Once you've blended the lemon juice and sweetener to perfection, you can layer the mixture into a baking pan, top it with a crunchy nut crust, and let it chill in the fridge.
Before you know it, you'll have a batch of refreshing lemon squares ready to enjoy. They make a wonderful snack or light dessert, and they're sure to be a hit with family and friends.
Plus, they're a healthier alternative to traditional cheesecake, so you can indulge without the guilt.
Give these lemon cheesecake squares a try – they're a taste of sunshine in every bite!
Frequently Asked Questions
Are the Cheesecake Squares Gluten-Free?
The cheesecake squares may be gluten-free, but you'll need to check the recipe or packaging to know for sure. Many cheesecake recipes don't contain gluten, but some may include ingredients that aren't safe for a gluten-free diet.
How Long Do the Squares Last in the Fridge?
The squares will last in the fridge for 3-5 days when properly stored in an airtight container. Be sure to refrigerate them as soon as possible to maximize their freshness and shelf life.
Can the Recipe Be Made Vegan?
You can easily make this recipe vegan by swapping the cream cheese with a plant-based alternative like cashew cream or coconut-based cream cheese. This will give you a delicious, dairy-free version of the classic dessert.
What Type of Pan Is Best for Baking?
For baking, you'll want to use a square or rectangular baking pan. A springform pan works well too, as it makes it easier to remove the cheesecake once it's baked. Choose a pan size that suits your recipe and oven space.
Can the Crust Be Made With Different Nuts?
Absolutely! You can make the crust with different nuts like almonds, pecans, or walnuts. Just grind them up, mix with a bit of butter and sugar, and press into the pan. Get creative with your crust!
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Rachael, the Editor in Chief of RachaelsRawFood.com, is an inspiring and passionate individual who has dedicated her life to promoting the benefits of a raw food lifestyle. Known for her vibrant and energetic personality, Rachael has built a strong online presence that has transformed her personal journey into a thriving community of raw food enthusiasts.
