Perfect Lemon & Fig Raw Vegan Cheesecake Recipe

This Lemon and Fig Vegan Cheesecake recipe is easy to prepare and perfect to enjoy this summer in the sunshine.

The sweet, fruity flavour of the figs pairs delicately with the lemon; and as usual the creaminess from the cashews creates one unbelievably smooth end result that everyone is going to gawk at. Wait – can you gawk with your mouth? Well either way, you can’t go wrong with raw vegan cheesecake.

If you’re allergic to nuts you can use young coconut meat instead of cashews, and oats or buckwheat groats instead of pecans; hip hip hurrah for versatility in the kitchen!

Although you can serve this cheesecake the day after you make it, I seriously recommend letting it sit another day in the fridge so the flavours can develop (just make sure it’s covered). It’s worth it, trust me. 

Lemon & Fig Cheesecake {raw, vegan, gluten free}

Lemon and Fig Raw Vegan Cheesecake recipe by Emily von Euw

Makes 8-12 servings 

Crust ingredients:

1 cup pecans

1 cup raisins

Cheesecake ingredients:

2 cups cashews

1/3 cup melted coconut oil

1 cup dried figs

Juice of 1 lemon

½ cup water (as needed)

¼ cup maple syrup, agave nectar, date paste or other sweetener (if desired)


Fresh sliced figs

To make the crust:

  • Process the pecans into a rough flour in your food processor.
  • Add the raisins and process until everything begins to stick together.
  • Press into the bottom a small spring form pan.

To make the cheesecake:

  • Blend all the ingredients until smooth, adding the coconut oil last and making sure it all combines completely. The mixture should be very thick and creamy.
  • Scoop onto your crust and spread evenly.
  • Put in the fridge, covered for 1-2 days so the flavours can develop.
  • Garnish with the fresh figs and enjoy with ones you love! 


Emily von Euw – This Rawsome Vegan Life

Hey, sexy. My name is Emily von Euw I run my own website – This Rawsome Vegan Life –where I create, photograph, and share raw vegan recipes. I also give my personal thoughts, discoveries and insights into living the vegan lifestyle. Being vegan is basically the best thing ever.

I live in Vancouver, Canada with my family (that includes two cats, two brothers and two parents). When I am not making raw brownies, cheesecake, noodles or pizza in the kitchen, I enjoy being outdoors, exercising, dancing to weird music, hugging my friends, petting my cats, writing essays for university, reading the classics, watching Kubrick movies, and soaking up sunshine with the bees and trees.

Emily’s raw vegan food blog, This Rawsome Vegan Life,  recently won first place (!) on The Vegan Woman’s 2013 Vegan Food Blog Guide. To keep up with Emily’s work you are more than welcome to visit her website, Facebook page or Pinterest.

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