A year ago, on July 18, 2011 Out To Lunch Creations was launched! I have had so much fun over the past year playing in the kitchen, creating recipes and improving my photography. I’m so happy that I am able to share all of my recipes with you and I would like to thank you for subscribing, watching, following, liking and pinning your favorite recipes. Holistic Nutrition classes have opened my eyes to amazing alternative ingredients and I hope you have been enjoying the benefits of my new found knowledge. Instead of celebrating my blogiversary with a cake, I decided to create a recipe for sugar free Raw Lemon Cheesecake.
Raw Lemon Cheesecake is creamy and luscious with hint of tart sourness from the lemons. The base is a gluten free mix of almonds and coconut and the silky dairy free filling is made with lemons, cashew butter and sweetened with stevia.
Stevia is a very sweet herb that is ground into a powder to create a zero calories and zero glycemic index sweetener that doesn’t affect blood sugar levels. Studies have even shown the stevia leaf to have beneficial effects improving cellular insulin sensitivity and reducing the risk of type II diabetes and high blood pressure [Natural News]. Stevia is much sweeter than sugar – roughly 1 cup of sugar can be substituted for just 1 teaspoon of stevia. As I mentioned in my Vanilla Almond Protein Truffles post, you should only buy stevia that is green because otherwise it has been very highly processed to look white. Stevia can have a bitter taste if you use too much or use it to sweeten something that is already bitter, like chocolate. Every brand is a little different so you may have to do some experimenting. My favorite stevia powder is from Upaya Naturals because it is certified organic and uses the whole leaf. Stevia can be found in the health food store in the dietary supplement section.
Raw Lemon Cheesecakes are really easy to make because there is no cooking required and you can taste and adjust the flavors as you go. First you want to gather the ingredients to make the crust.
Place the almonds in a food processor and pulse until finely ground. Transfer to a bowl and add the unsweetened shredded coconut, stevia and salt.
Now add the coconut oil and stir until mixed. You should be able to form the crust into clumps, but if it feels too dry you can add more coconut oil. It should look something like this:
Divide the crust mixture evenly and press it into the bottom of 6 baking cups lining a muffin pan. I would recommend using the baking cups (reusable or paper) rather than pressing the crust directly into the muffin pan because it is much easier to remove and serve this way. Place the muffin pan in the freezer to allow the crust to set.
Make the silky filling while the crust is setting.
First zest the lemon and set aside 2 Tbsp to be use as a garnish.
Then, in a small food processor, add the remaining lemon zest, juice from the lemon, cashew butter, stevia, coconut oil and almond milk and pulse until just mixed. If you process this mixture for too long it begins to separate and loses its smoothness. It is also important that all of the ingredients going into the food processor are at room temperature, otherwise the coconut oil may solidify which will create a lumpy filling.
Remove the chilled crust from the freezer and evenly divide the smooth filling between the cheesecakes. Garnish with the lemon zest and chill in the freezer for two hours to set.
You can enjoy these tasty treats straight out of the freezer but they best enjoyed after softening for roughly 20min in the fridge before serving.
Prep time: 15 min
Chill time: 2hrs
Serving size: 6 personal cheesecakes or 24 mini cheesecakes
- Zest from 1 lemon
- Juice of 1 lemon, 4 Tbsp at room temperature
- 1 cup raw cashew butter, at room temperature
- 1/8 tsp stevia
- 3 Tbsp coconut oil, melted
- 1 Tbsp almond milk, at room temperature
- ¼ tsp vanilla
- 1/2 cup almonds, raw
- 1/2 cup shredded coconut, unsweetened
- 1/8 tsp stevia
- 1/8 tsp salt
- 3 Tbsp coconut oil, melted
- Place the almonds in a food processor and pulse until finely ground.
- Transfer to a bowl and mix in the shredded coconut, stevia and salt.
- Add the coconut oil and stir until mixed.
- Press the mixture into the bottom of 6 baking cups or 24 mini baking cups and freeze until the filling is ready.
- In a medium sized bowl, zest one lemon and set aside 2 Tbsp of zest for garnish.
- Place the remaining zest, the juice from the lemon, cashew butter, stevia, coconut oil and almond milk in a food processor and process until just mixed, do not over process.
- Remove the chilled crust from the freezer and evenly divide the lemon filling among the cheesecakes and top with the lemon zest garnish. Place back in the freezer and chill for 2 hours to set.
- Enjoy straight out of the freezer or place the tarts in the fridge for 30min to soften.
What your favorite kind of cheesecake? Leave a comment and let me know!