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Raw Lemon Cheesecakes with Blueberry Chia Jamrawcheesecakes_2757-web_mini
(Makes 6)


½ cup Alison’s Pantry Shredded Coconut
½ cup Alison’s Pantry Natural Almonds
¼ cup Alison’s Pantry Sunflower Seeds
½ cup Alison’s Pantry Gourmet Dates, chopped
Pinch salt
1 tbsp coconut oil

2½ cups Alison’s Pantry Natural Cashews (soaked in cold water overnight)
½ cup lemon juice
1/3 cup maple syrup or honey
½ cup coconut oil, gently melted
1 tsp vanilla extract

Blueberry Chia Jam:
1 cup fresh blueberries
2 tbsp Alison’s Pantry Chia seeds
1 tbsp pure maple syrup or honey

To serve:
Fresh seasonal fruits, such as berries, cherries, grapes
½ cup Alison’s Pantry Blueberries



  1. Place base ingredients into a food processor and blitz until mixture is well combined and sticky to the touch, adding 1 tbsp cold water if mixture is too dry. Divide mixture and press into the bases of 6 small jam jars or glasses.
  2. Drain cashews well and place in a high-speed blender or food processor with remaining filling ingredients. Blend for 3-5 minutes or until very smooth, scraping down the sides of the blender occasionally.
  3. Spoon filling evenly over the bases and smooth the surface of each. Chill well. The cheesecakes can be made a day in advance of eating.
  4. To make jam; puree all ingredients in a blender. If the mixture is quite thick then add 1-2 tablespoons of cold water at a time to loosen (allowing for the mixture to thicken further as the chia seeds swell). Store in the fridge.


To serve, top cheesecakes with a big dollop of Blueberry Chia Jam and decorate with fresh fruits and blueberries.

Download the PDF version here

This recipe was created by Julie Le Clerc for Alison’s Pantry.