Raw Lemon Cheesecake

By: Claire Georgiou, Reboot Naturopath, B.HSc ND

Make this tart and delicious raw treat and you’ll be enjoying an amazing dessert without the buckets of processed dairy and sugar! A typical cheesecake is a sure fire way to upset my stomach and fire up my eczema so here is a healthy version that is creamy and delicious, dairy-free, gluten-free, and processed sugar-free. This contains plenty of vitamin C, protein, zinc, magnesium, good fats and fibre. So go ahead and enjoy a slice without the guilt.

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  • 2 cups (230 g) cashews
  • 1 cup (125 g) macadamia nuts
  • 3/4 cup (200 ml) lemon juice
  • zest of one lemon
  • 1/2 tsp sea salt
  • 1 tsp vanilla extract
  • 1/3 cup (80 ml) maple syrup
  • 3/4 cup (200 ml) of coconut oil


  • 6 medjool dates or 200 g raisins
  • 1 1/4 cup (150 g) pecans
  • 1 tsp vanilla extract
  • pinch of sea salt
  • 1/2 cup (50 g) coconut, desiccated


  1. Soak the cashews and macadamias for 4 hours or more then rinse well.
  2. Grease a 20 cm/8 in springform cake tin then line with baking paper.
  3. Process the pecans until a crumb consistency forms then add the raisins (or dates), vanilla, sea salt and coconut until well mixed. Press the mixture into the tin evenly then refrigerate for atleast 1 hour.
  4. Melt coconut oil.
  5. Process or use a high powdered blender to get a smooth consistency with the cashews, macadamias, lemon juice, lemon zest, sea salt, vanilla, maple syrup and coconut oil. Blend until smooth and creamy.
  6. Pour the filling into the tin to cover the base evenly and place in the freezer for 2 hours or more.
  7. Remove from the tin while frozen and leave it out to soften alittle before serving.
  8. Store in fridge or freezer.


  • Lemon juice – lime juice
  • Maple syrup – honey or rice syrup
  • Pecans – almonds, brazil, hazelnuts

Prep time: 40 minutes

Cook time: 4 hours

Total time: 4 hours, 40 minutes

Servings: 12

  • Nutrition per serving:
  • Calories340
  • Fat29g
  • Saturated Fat12g
  • Cholesterol0mg
  • Sodium5mg
  • Carbohydrates18g
  • Fiber3g
  • Sugars11g
  • Protein 4g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Claire Georgiou, Reboot Naturopath, B.HSc ND

Claire Georgiou is an Australian Naturopath, Nutritionist and Herbalist who has completed a Bachelor of Health Science (Compl. Medicine) and an Advanced Diploma of Nutrition, Naturopathy and Herbal Medicine. She has more than 14 years of clinical experience specializing in liver disease, autoimmune disease, thyroid conditions, diabetes, insulin resistance, digestive disorders, chronic infections, children’s health, fertility and pregnancy care. Claire consults in private practice in Sydney and also offers consults out of area and is an accredited member of the Australian Traditional Medicine Society. Claire has worked closely for many years with Dr. Sandra Cabot, who is known as the “Liver Cleansing Doctor” and has written more than 25 health related books. Claire writes health related articles, creates healthy recipes and is one of the nutritionists who runs our Guided Reboot programs.

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