Recipe Directions

  • 1. Throw all lemon cheesecake ingredients into your high-speed blender and blend, starting very slowly and then increasing the speed. (You may need to stop and start it a bit if your blender is getting hung up. If your blades won't move, turn blender off, create an air pocket down the side with a knife, and then blend again starting on low.) Keep blending until it's very smooth, like a creamy white fudge with no cashew chunks at all.
  • 2. Pour lemon filling mixture into the final pans/molds and place in freezer (to let them firm up a bit while you are making the cranberry topping).
  • 3. You do NOT need to wash the blender. (It will have some lemon filling leftovers in it, but that's okay.) Throw the cranberries and dates into your (dirty) high-speed blender. Blend until nice and smooth.
  • 4. Hopefully your lemon cheesecake bases has firmed up a bit in the freezer (15 mins or so?), now use a spoon and plop the cranberry topping onto the lemon filling and smooth it out with the back of a spoon.
  • 5. Place recipe back in freezer. Freeze until it reaches the desired (firm) consistency (5 hours or so!).
  • 6. Store in freezer at all times. To eat, just open the freezer, grab what you want and eat immediately.

The Rawtarian's Thoughts

By The Rawtarian

Although this recipe looks pretty fancy, it's actually quite easy. All you need is a blender, and although you need to use it twice you don't even have to wash it in between uses so this can be whipped up very quickly.

The taste of this recipe is majorly tangy, what with the lemon and the cranberries. Little children might not care for it, but I think it has a gourmet flavor and I absolutely love it.

Now, I've explained everything quite nicely in the directions, so you should be able to follow along quite well. (If I do say so myself!)

The biggest question mark will be deciding what kind of dish or molds to use. If you don't have a lot of kitchen gear, you can just get a big brownie pan, cake pan or pie dish and dump the entire recipe in it (first the lemon filling, then adding the cranberry on top about 10 minutes later). Then freeze, and slice once frozen like a big cake. Easy!

As you can see in my pics, I made a few different sizes of cheesecake "bites", from a little "cake" (using a mini springform pan) to two smaller versions using silicone molds (medium square molds and tiny round molds). I actually prefer the tiniest "bites", because they're a nice little snack in a small portion. Also, a tip if you're using silicone molds, just fill them up and leave them in the freezer in the molds. Then pop them out of the molds just before eating.

One last note, these will melt really quickly so you must eat them frozen.

Recipe Photos

Nutrition Facts

Nutritional score: 67 out of 100
  • This recipe is very low in Carbohydrates, and Sodium.
  • This recipe is a noteworthy source of Protein, Iron, and Vitamin B6.

Amounts per 78 g (3 oz) suggested serving

NameAmount% Daily
Calories 249 10 %
Protein 4 g 8 %
Fat 16 g 20 %
Carbohydrates 26 g 8 %
Dietary Fiber 2.2 g 7 %
Sugars 18 g
Calcium 14 mg 1 %
Iron 1.7 mg 13 %
Sodium 4 mg
Source: The Rawtarian, USDA

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Comments and Reviews

All

67 votes
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Hi Diana,

Yes it should work just fine if you soak the cashews for around two hours in warm water. Just rinse and pat dry before using.

56 votes
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Can most cashew based recipes be subbed with almonds? Or should I be the one to try this with almonds and report back? :-)
We have a cashew allergy in our home, so I'm curious.

Posted from The Rawtarian's Raw Recipes App

43 votes
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Hi SueBee,

In short, no, almonds are not a good sub for cashews, cashews are way creamier and will react quite differently.

If you can do macadamia nuts they would work better instead of almonds.

Almonds aren't creamy or oily enough - I almost think you'd have better luck maybe using bananas instead, or maybe some almonds and some bananas - it will turn it into a banana-ish cake, but it will at least have the creaminess

Also, this podcast might be of interest to you if you have time to listen:
https://www.therawtarian.com/rfp05-nut-substitutions

48 votes
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I just made those little cranberry-lemon cheecake bits…they are so incredibly deliciously sweet and tangy….the presentation can only get better as i make these more and more often. So easy to make with my Vitamix. Thank you for this recipe..

37 votes
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Hey Savannagh, those look beautiful!!

38 votes
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alena's Review

Raw cranberry lemon cheesecake bites
5
5 out of 5

Om Goodnes!!!!!! I made this yesterday and it is big hit in my family. You are genius to use cranberries .I will definitely keep this recipe.Thank you. Alena

28 votes
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Lol so glad it worked well for you Alena!

35 votes
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I don't have coconut oil right now. Can I substitute it by another kind of oil?

30 votes
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Nope, sorry Liesbeth, there is no substitute for coconut oil in this recipe. It will NOT work without it - since the coconut oil is what firms it up. Best to wait until you have coconut oil

33 votes
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cher mccarthy's Review

Raw cranberry lemon cheesecake bites
5
5 out of 5

OMG!!!! I made these and the coconut buscuits. I think I may have died and gone to heaven. I also made some for a vegan friend of mine who is a chef and presonal trainer and she loved them so much she asked for the recipe. I am so happy that I found this website - thank you :D

32 votes
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Awesome Cher! You impressed a chef. Well done!! xox

33 votes
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snowfitness1's Review

Raw cranberry lemon cheesecake bites
5
5 out of 5

I've made many cashew cheesecake, and I LOVE the simplicity of this recipe! :) It's been a while since I've made one, and I wondered you opinion on using the cashews soaked vs. unsoaked? Thank you!

28 votes
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Hi Snowfitness,

Generally I see soaking nuts as a "nice-to-have" rather than a mandatory thing. Kind of like eating all organic produce all the time, not always practical.

When making this recipe I never soak the nuts. If I had a very crappy blender I might soak the cashews in the cheesecake filling part (not the crust nuts though) but the purpose would be to help it blend.

Hope this helps!

32 votes
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snowfitness1's Review

Raw cranberry lemon cheesecake bites
5
5 out of 5

Thank you! Your input is definitely helpful! :D

27 votes
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:)

34 votes
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Jessica's Review

Raw cranberry lemon cheesecake bites
5
5 out of 5

This is like crack. The next time I think that I'll make this with the crust that goes to the apple pie.

29 votes
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Lol Jessica - glad you're addicted to something healthy ;)

28 votes
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Phyllis Richard's Review

Raw cranberry lemon cheesecake bites
5
5 out of 5

OMG! this is amazingly good! Can't get enough of it!

32 votes
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Phyllis, I understand completely :)

30 votes
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Marie Dang's Review

Raw cranberry lemon cheesecake bites
5
5 out of 5

So awesome! On my second batch.

29 votes
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Love it Marie!

28 votes
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Twyla's Review

Raw cranberry lemon cheesecake bites
5
5 out of 5

Love this recipe!! It's easy and DEEEELISH :-) I made one batch Lemon flavour and a second batch Vanilla Maple. YUMMMMMM. Thanks for sharing :-)

30 votes
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Mmmmmm vanilla maple. Yes, that is getting my creative juices flowing! Nice touch Twyla :)

32 votes
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Hey your recipes sound great and I can't wait to try some of them! However, I have noticed that a lot of the recipes contain cashews, walnuts, and macadamia nuts and I am currently on an elimination diet where the only nuts I can eat are sunflower seeds and pumpkin seeds. Will either of these work as a substitute or do you have any ideas?

33 votes
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Hi Nina, not in this recipe, unfortunately.

Generally, though:

1. You may find this podcast helpful: https://www.therawtarian.com/rfp05-nut-substitutions  (you can download it in iTunes - look for "raw food podcast" - episode 5)

2. Generally, these groups of nuts can be substituted for one another:
creamy nuts: cashews, macadamia nuts, pine nuts, etc.
flour-like nuts: almonds, sunflower seeds, hazelnuts, pumpkin seeds, etc.
oily nuts: walnuts, pecans, etc.

3. In this recipe, the only thing you can use is cashews or macadamia nuts

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