Raw Lemon & Ginger Cheesecake – Kara Ivy



  • 1 cup raw almonds
  • 5 soft Medjool dates, pitted
  • 1 tbsp coconut oil, softened
  • 1 tbsp chia seeds



  • 1 cup raw cashews, pre-soaked and strained
  • 2 whole lemon, fresh juice
  • zest of 1 lemon
  • 1 tbsp stevia or sweetener of choice. I like to use manuka honey.
  • 2 tbsp coconut oil, liquefied
  • 1 tsp ground ginger (spice)
  • 1 tsp pure vanilla extract
  • ⅛ tsp turmeric (spice)
  • 1 tbsp chia seeds



  • In a food processor, process all crust ingredients until a sticky crumb is formed.
  • Remove 2 tablespoons worth of mixture to create balls for decorating.
  • Transfer the rest of the mixture into a round tray and flatten – you can use a muffin tin to make mini cheesecakes.
  • Place the pan in the freezer while working on the next step



Blend all filling ingredients, except chia seeds, in a  blender until completely smooth. Add in chia and either stir with a spoon or pulse very briefly to fold the seeds in without grinding them down (don’t over-blend — you want those seeds visible in the cake!). Pour this mixture into the pan over the crust. Smooth out the top. Top with a few slices of lemon, the balls, and sprinkle with chia.

How to set and serve:

Freeze for 2-5 hrs or overnight. let the cake defrost for about 20 minutes before serving. Sever with a dollop of coconut yoghurt.

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