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
All
Diana
Jan 13, 2014
Diana's Review
Raw cranberry lemon cheesecake bites
Thank you for sharing this recipe :)
i don't have this type of blender, i just have a very basic regular blender. will it work if i will soak cashews for 2 hours at least?
The Rawtarian
Jan 14, 2014
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.
SueBee
Jan 11, 2014
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
The Rawtarian
Jan 14, 2014
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
savannagh Gabriel
Jan 09, 2014
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..
The Rawtarian
Jan 14, 2014
Hey Savannagh, those look beautiful!!
alena
Dec 23, 2013
alena's Review
Raw cranberry lemon cheesecake bites
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
The Rawtarian
Dec 26, 2013
Lol so glad it worked well for you Alena!
Liesbeth
Dec 17, 2013
I don't have coconut oil right now. Can I substitute it by another kind of oil?
The Rawtarian
Dec 18, 2013
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
cher mccarthy
Nov 29, 2013
cher mccarthy's Review
Raw cranberry lemon cheesecake bites
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
The Rawtarian
Dec 05, 2013
Awesome Cher! You impressed a chef. Well done!! xox
snowfitness1
Nov 26, 2013
snowfitness1's Review
Raw cranberry lemon cheesecake bites
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!
The Rawtarian
Dec 05, 2013
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!
snowfitness1
Dec 06, 2013
snowfitness1's Review
Raw cranberry lemon cheesecake bites
Thank you! Your input is definitely helpful! :D
The Rawtarian
Dec 18, 2013
:)
Jessica
Nov 21, 2013
Jessica's Review
Raw cranberry lemon cheesecake bites
This is like crack. The next time I think that I'll make this with the crust that goes to the apple pie.
The Rawtarian
Nov 23, 2013
Lol Jessica - glad you're addicted to something healthy ;)
Phyllis Richard
Nov 09, 2013
Phyllis Richard's Review
Raw cranberry lemon cheesecake bites
OMG! this is amazingly good! Can't get enough of it!
The Rawtarian
Nov 13, 2013
Phyllis, I understand completely :)
Marie Dang
Nov 07, 2013
Marie Dang's Review
Raw cranberry lemon cheesecake bites
So awesome! On my second batch.
The Rawtarian
Nov 07, 2013
Love it Marie!
Twyla
Oct 28, 2013
Twyla's Review
Raw cranberry lemon cheesecake bites
Love this recipe!! It's easy and DEEEELISH :-) I made one batch Lemon flavour and a second batch Vanilla Maple. YUMMMMMM. Thanks for sharing :-)
The Rawtarian
Oct 31, 2013
Mmmmmm vanilla maple. Yes, that is getting my creative juices flowing! Nice touch Twyla :)
Nina Smith
Oct 20, 2013
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?
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