April 1, 2018

Raw citrus cheesecake with red fruit topping (vegan & sugar free)

One of the things i miss the most since stopped eating sugars is cheesecake. So with easter coming up i figured it was the right time to improvise and make a version of a cheesecake that’s vegan and sugar free. I must say i’m quite surprised by the good taste and look of the pie!

raw vegan citrus cheesecake

Here’s what you need:


  • 120 grams of unroasted almonds
  • 120 grams of raw pecans
  • 50 grams of coconut flakes
  • 1 tablespoon of melted coconutoil
  • 8 medjool dates
  • +- 3 tablespoons of unsweetened almondmilk (optional)

‘Cheesecake’ layer:

  • 240 grams of raw cashews
  • 2 lemons
  • 2 oranges
  • 2 teaspoons of unsweetened vanilla extract
  • a hand full of fresh mint leaves (optional)
  • 2 medjool dates (optional, if you prefer a lightly sweet taste over a lightly sour taste)


  • 200 grams of red fruit (i used frozen fruit)
  • a few drops of stevia
  • 1 teaspoon of unsweetened vanilla extract
  • 2 medjool dates


Method of preparation:

  1. Thaw the frozen fruits: you can either do this overnight or by leaving them in water for a while.
  2. Remove the pits from all the dates.
  3. Simply mix the almonds, pecans, coconut flakes, coconut oil and dates in a foodprocessor to make the crust. To keep the crust a bit chunky, don’t let the foodprocessor run too long! If the crust remains a dry, crumbly, substance, add the almond milk bit by bit till the crust becomes a sticky substance. Cover a cake tin with the mixture and put it aside in the freezer.
  4. Rinse the foodprocessor.
  5. Wash the oranges and the lemons and peel them. Then squeeze out the juice and keep it aside.
  6. The ‘cheesecake’ layer: mix the cashews, the vanilla extract and optionally the dates until it becomes a creamy substance without chunks. This might take a while!
  7. Then add the juice from the lemons and oranges and their peels and optionally the mint leaves, let the foodprocessor run until it becomes a smooth substance. Take the cake tin out of the freezer and cover the crust with the cheesecake layer, then put it back in the freezer.
  8. Rinse the foodprocessor.
  9. Mix the thawed fruits, the vanilla extract, the drops of stevia and the dates in the foodprocessor and spread it on top of the cake. Let the cake freeze until solid, this will take 2 hours.
  10. How to serve: this pie can either be served frozen, or you can defrost it for a more creamy taste! You can defrost the pie by putting it outside of the fridge for a few hours, or overnight by putting the cake in the fridge instead of the freezer.?Decorate it with whatever you have and enjoy!


Written by Judith

Hello! I’m stepping up my sustainability-game!

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