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Raspberry Lemon ‘Cheese’ Cake

  • Author: Ingrid DeHart -
  • Total Time: 30 minutes
  • Yield: 12 1x


Dreamy pink dessert with a cheesecake texture and yummy lemony flavor, topped with raspberry sauce. All with healthy, whole food ingredients that make you feel good!



Almond Crust


Raspberry Sauce

  • 10 ounces frozen organic raspberries, 2 ¼ cup
  • ¼ cup maple syrup
  • 1 teaspoon lemon juice
  • 1 tablespoon water
  • 1 tablespoon arrowroot
  • 3 ounces fresh raspberries (optional)


Almond Crust

  1. Toast the coconut in a small sauté pan on medium heat, stirring continuously until lightly brown.
  2. Mix the toasted coconut with the almond flour, maple syrup, coconut oil and salt together in a medium bowl.
  3. Line the bottom of a 7″ springform pan with parchment paper. Grease the sides with coconut oil.
  4. Press the crust onto the bottom.
  5. Chill while you make the filling.


  1. Melt coconut oil and set aside.
  2. Drain, rinse and dry the cashews on a kitchen towel.
  3. Add to a food processor along with the beet. Process until it looks like pink nut butter, scraping down the sides as needed.
  4. Add remaining ingredients, EXCEPT THE COCONUT OIL, process until smooth.
  5. While the food processor is running, stream in the melted coconut oil.
  6. Taste and add more sweetener if desired.
  7. Pour over the crust.
  8. Refrigerate for at least 4 hours or until firm. If you’re in a hurry, place the pan in the freezer.
  9. In the meantime make the raspberry sauce.

Raspberry Sauce

  1. In a saucepan over medium heat, stir together the raspberries, maple syrup and lemon juice.
  2. Heat the mixture on medium-low to boiling, stirring often. Reduce heat.
  3. Simmer 3-4 minutes until the raspberries begin to break down. Stirring regularly.
  4. In a small bowl, combine the arrowroot and water. Mix well to dissolve.
  5. Pour this into the simmering raspberry mixture. Stir and simmer over medium-low heat for 3 minutes or until the mixture has thickened a bit.
  6. Remove the pan from the heat.
  7. Let cool for 10 minutes.
  8. Spread the raspberry sauce over the top of the cooled cheesecake.
  9. Chill in the refrigerator for 1 hour.

To Serve

  1. Let the ‘cheesecake’ come to room temperature, remove the sides of the pan. Top with fresh raspberries around the edge of the cake.
  2. As you slice, the raspberry sauce will ooze deliciously down the sides.
  3. Store in the refrigerator for up to 3 days or freeze. Freeze it without the fresh raspberries.
  4. If frozen, let it sit out for about 1 ¼ hours to come to room temperature, top with fresh raspberries. Once defrosted it will be perfectly creamy.


The ‘cheesecake’ needs 4-5 hours to chill.  I recommend making it the day before you’re serving it.

  • Prep Time: 30
  • Category: Paleo, Vegan, Gluten Free, Dairy Free

Keywords: paleo dessert, vegan, raw food