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

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Danielle's Review

Raw cranberry lemon cheesecake bites
5
5 out of 5

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.

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Hi Danielle!

Sounds delicious, especially with the addition of the chocolatey goodness. YUM! I know, the lemon base is soooo good. For me it's the perfect combo of tart and sweet at the same time. and with the addition of choco too? be still my heart.

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Gloria's Review

Raw cranberry lemon cheesecake bites
5
5 out of 5

Dear lj thannnnnnnnk you for this wonderful recipe. I made it this morning and it's to die for. The only thing I did different was I made it with oranges instead of lemon because that's what I had on hand,and I really wanted to make this awesome recipe..

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Beautiful Gloria!! Love your substitution - way to make it work. I bet the orange cranberry was a divine combo too! xoxoxo Lovely pic, glad you came back to share :) xox

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Made these for Thanksgiving dessert. So delish! I like the tart combo of the lemon and cranberries, but I also like Gloria's idea of using orange. Will have to try that.

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Hey Kara! Nice choice for Thanksgiving, and I'm glad you made some time to uncook in your kitchen with your busy schedule! Yay for long weekends :)

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KaraDan's Review

Raw cranberry lemon cheesecake bites
5
5 out of 5

Yay for long weekends indeed! And now that it's winter break (and I got over my Christmas cold) I've been making more recipes. I introduced some friends to raw tacos with cashew sour cream on New Year's Eve -- they enjoyed them!

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A lovely, fun way to ring in the new year with friends!!

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Question, you call it lemon cheesecake bits. How much cream cheese do you need for this.k

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Hi Jess, ZERO cream cheese required :) The cashews provide all the creaminess you need. TRUST me. Try it and you shall see! <3

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I want to make these but I was wondering if I could cut done on the lemon,it sounds way to tart with that much.they look so delish but need to satisfy my sweet tooth. LOL

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Hi Gloria, you have my permission to cut the lemon in half, but don't go any less than that, and keep the zest if you can :)

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Kirstin Pyers's Review

Raw cranberry lemon cheesecake bites
5
5 out of 5

Can you please tell me how long you would store in freezer for? Thanks

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Hi Kirstin,

Well, I would let them freeze for AT LEAST 5 hours so that they get solid and firm. Then, I would eat them until they were gone.... usually lasts only a few days in my house!

But I would say you could keep them in the freezer in a tightly sealed container for anywhere up to 2 weeks. The only thing that would happen is that they might get all freezer-burny after a while, other than that there's no real max shelf life in the freezer.

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You say it has to be stored in the freezer at all times, but I usually prefer to eat raw cheesecakes at a refrigerated temp, not frozen when eating. Is it at all possible with this recipe to store in the fridge instead?? Thanks in advance!

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Hi J, store in the freezer – slice the amount you want to eat and let sit in fridge for 15-20 mins before eating.

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Thanks x

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My pleasure Kirstin :)

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Minelli's Review

Raw cranberry lemon cheesecake bites
4
4 out of 5

SO DELICIOUS!! I used half macadamia and half cashew and 1 1/2 cup cranberries and 1/2 cup dried unsweetened cherries.... YUMMMMMMMMMMY!!!!!!

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I am sooo glad you made this, Minelli :) Sounds divine with the cherries too. Did you find it too tart/sour?

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