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
- 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
| Name | Amount | % 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 |
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Comments and Reviews
Top voted
gouri
Mar 09, 2014
Is it possible to make this without coconut oil? I have an alleryg to coconut :(. Irish moss? Not sure how to use Irish moss though.
Danielle
Oct 14, 2013
Danielle's Review
Raw cranberry lemon cheesecake bites
Absolutely loved this recipe Laura-Jane, thanks so much for sharing. I made this tonight and can I just say, the Lemon cheesecake base is AH-MAZING! I mixed it up a little bit as I didn't have Cranberries, so I used frozen mixed berries and I added a bit of Cacao powder, it was divine! I will be trying it again with Cranberries as I think it would be delicious. The possibilities are endless, I'm thinking Raspberry too! Mmmm. Thanks again.
Diana
Jan 16, 2014
Diana's Review
Raw cranberry lemon cheesecake bites
MY DEAR!!! thank you soooo very much for your recipe, it was A M A Z I N G!!!!! with all LOVE AND PEACE!!! i also made some raw cashews and dates balls rolled it coconut!!! yuuum
All
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ninar
Dec 12, 2022
I am a beginner :) and am trying some simple recipes from this site. So far-loved them all :). A quicks question regarding this recipe-do I need a high-power food processor? I do not have all the equipment yet, just my KitchenAid blender :). Thanks!
Amina
Shanecronje
Nov 05, 2016
Hi there will this recipe be possible to make in a nutri bullet?
The Rawtarian
Nov 05, 2016
Hi Shane,
I would say yes, but you should soak the cashews in warm water for 45 minutes first. Drain the wet cashews, rinse them clean, drain them again, and pat them dry. (They should we moistish but not sopping wet, because you don't want to add excess water to the recipe.) Make the recipe immediately.
I hope this helps! If you make them, let me know how they turn out for you :)
Tristi
Aug 01, 2016
Is there a substantiate for coconut oil? Vegan butter? I just ran out of mine! 😩
The Rawtarian
Nov 03, 2016
Hi Tristi,
No good substitution for coconut oil, unfortunately.
Next time, don't let that happen!! Running out of ingredients stinks :)
Maria
Aug 22, 2015
Maria 's Review
Raw cranberry lemon cheesecake bites
I made this last night, my family didn't believe that it was made with all fresh and raw ingredients!!! Loved it!!! This is definitely easy and super delicious, and healthy!!!
The Rawtarian
Aug 23, 2015
Wonderful to hear, Maria! Thx for sharing! :)
Sara
Jul 27, 2014
Sara's Review
Raw cranberry lemon cheesecake bites
This was delicious!
The Rawtarian
Jul 28, 2014
So glad you enjoyed the bites, Sara!
Carmen
Jul 14, 2014
Hi Jane, can I use macadamia nuts for the base? And if so, do I have to saok them? Thanks:-)
Posted from The Rawtarian's Raw Recipes App
The Rawtarian
Jul 28, 2014
Hi Carmen,
Yes, you can use macadamia nuts in the base instead of cashews, but cashews are preferred. No need to soak.
Karen Brown
Jun 13, 2014
Hi Laura Jane, as I can't buy fresh cranberries where I live, do you think dried would work. Also thank you , for your generosity in sharing such amazing recipes. With gratitude. Karen :)
The Rawtarian
Jun 13, 2014
Hi Karen, Instead of fresh cranberries, try fresh strawberries or pitted cherries or blueberries instead! (Better to use fresh or thawed fruit than dried in this recipe.)
Rue Olp
Mar 27, 2014
Rue Olp's Review
Raw cranberry lemon cheesecake bites
These are amazing! One question. I make a ton of stuff from your website and people are always asking me to give them individual recipes. Too much work for me. Can I just paste your link onto my Facebook next to where I put a pic of your stuff that I make. Then then can have direct access to you;)
The Rawtarian
Mar 27, 2014
You sure can Rue :)
gouri
Mar 09, 2014
Is it possible to make this without coconut oil? I have an alleryg to coconut :(. Irish moss? Not sure how to use Irish moss though.
The Rawtarian
Mar 24, 2014
Hi Gouri,
The coconut oil is necessary to get the right consistency. (I've used Irish Moss, it works, but it is a LOT of work and not worth the effort in my opinion - you can use chia seeds for some recipes though)
Sarah
Feb 07, 2014
I made these today with half cashews and half macadamia nuts for the base and used acai and raspberries for the top and it was amazing!!!
Posted from The Rawtarian's Raw Recipes App
The Rawtarian
Feb 09, 2014
Sounds awesome Sarah!
Amber
Jan 17, 2014
Made this tonight and right now I am waiting for it to set up! But it smells so good and the stuff I liked of the spoon was yummy
Posted from The Rawtarian's Raw Recipes App
The Rawtarian
Feb 01, 2014
LOL, I'm guilty of not waiting, Amber!
Diana
Jan 16, 2014
Diana's Review
Raw cranberry lemon cheesecake bites
MY DEAR!!! thank you soooo very much for your recipe, it was A M A Z I N G!!!!! with all LOVE AND PEACE!!! i also made some raw cashews and dates balls rolled it coconut!!! yuuum
The Rawtarian
Jan 16, 2014
So pretty Diana!!
Diana
Jan 13, 2014
Diana's Review
Raw cranberry lemon cheesecake bites
Crust Ingredients:
3/4 cup well packed soft dates, chopped
1 Tbsp. freshly squeezed lemon juice
1 Tbsp. vanilla
Pinch of sea salt
1 1/2 cup ground almonds or almond flour
1/2 cup dried coconut
1/2 cup cashews
Crust Directions:
Put the dates in a food processor and blend until a smooth paste forms. Sometimes it turns into a hard block and the blade has a hard time going through it, and if that happens, add about a tablespoon of water. Add the remaining ingredients and mix until smooth.
Put the crust mixture in the bottom of a springform pan and put it in the freezer until you are ready to assemble.
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