Lemon Cheesecake with Raspberry Sauce Recipe

By Superfood Chef Julie Morris

Cheesecake Bites


  • 1 cup raw hazelnuts, roasted and peeled*
  • 1 scoop Organic Plant Protein Blend Vanilla
  • ¼ teaspoon ground cinnamon
  • 1/8 teaspoon sea salt
  • ½ cup plus 1 tablespoon amber/grade A maple syrup, divided
  • 1 cup water
  • 3 tablespoons agar flakes
  • 1 cup raw cashews, soaked in water for 6 hours or overnight
  • 1 tablespoon (packed) fresh lemon zest
  • ¼ cup fresh lemon juice
  • ¼ cup almond milk
  • 2 teaspoons vanilla extract
  • ¼ teaspoon blue spirulina powder (optional)
  • 2 boxes of raspberries (12 ounces)



  1. Line 8 muffin cups with a 1/2-inch thick parchment paper strip “sling” for easy removal. Alternatively, you can use 8 silicone muffin cups, or 8 3-inch stainless steel ring molds on a plate lined with plastic.


To make the crust:

  1. Add the hazelnuts to a food processor and grind into a coarse flour. Add the Organic Plant Protein Blend, cinnamon, sea salt, and 3 tablespoons of maple syrup. Process until a sticky dough forms, that retains its shape easily when pinched. Divide the crumbly dough between the 8 cups or molds. Use the back of a spoon to press down very firmly into a tight, compact crust.


To make the cheesecake:

  1. Add the agar and water to a small sauce pot and let soak for 10 minutes. While the agar is soaking, drain the cashews and add to a blender. Add the lemon zest, lemon juice, almond milk, vanilla extract and ¼ cup maple syrup. Blend until smooth and creamy. Keep the mixture in the blender.
  2. If using, place the blue spirulina in a small mixing bowl and keep on standby, along with a spoon for mixing.
  3. Bring the soaked agar to a boil over high heat. Reduce heat to low, and simmer for 5-6 minutes until thickened, stirring often. Working very quickly, remove the agar from the heat and pour it into the blender with the cashew mixture. Blend immediately, for 15-20 seconds until well combined. Pour about 1/3 of the mixture into the bowl with the blue spirulina, and mix well. Spoon the blue mixture on top of the prepared crusts. Pour the remaining white cheesecake mixture on top of the blue mixture. Refrigerate for a minimum of 1 hour to firm up.


To make the sauce:

  1. While the cheesecake is being refrigerated, puree the raspberries in a blender. Over a small sauce pot, press the puree through a fine mesh strainer or cheesecloth to remove the seeds. Warm the puree over medium heat and whisk in the remaining 2 tablespoons maple syrup. Bring to a simmer, then reduce heat to low, and cook for 5-6 minutes, stirring often, until mixture has thickened and reduced by about half. Remove from heat and refrigerate until cool.
  2. When ready to serve, remove the cheesecakes from their cups/molds and onto serving plates. Drizzle tops lightly with raspberry sauce, and garnish with additional fresh raspberries.
  3. *Roasting hazelnuts dramatically enhances their flavor. Spread raw hazelnuts on a baking sheet and bake for for 8-12 minutes at 350° F, or until lightly browned and fragrant. Let cool, then rub off the skins from the nuts.

This no-bake, oil-free, and reduced-guilt cheesecake becomes extra festive (Americana-style) by sprinkling blue spirulina powder into the cheesecake while blending for a red, white, and blue theme.  You can also serve this recipe for any occasion by simply omitting the spirulina for a classic white cheesecake.