Raw Citrus Almond Cheesecake

A fresh and invigorating no-bake cheesecake that’s dairy-free and gluten-free with just a touch of agave syrup to sweeten. Plus, it’s perfectly divided into individual portions.


Prep: 20 mins | Freeze: 3-4 hrs | Serves: 12

We are so excited to share this raw vegan cheesecake with you – it’s delightfully smooth and creamy with a slightly sweet and tart flavour. Each bite is filled with healthy fats and plant-based protein. And with only a few tablespoons of sugar, you won’t be left with that heavy feeling that typically accompanies traditional high-sugar desserts.

Blended almonds, hemp seeds and agave syrup create a perfectly crunchy base, while the creamy filling is accomplished with nourishing Almo Crème and delicately flavoured cashews. Cashews are a rich source of selenium, an essential mineral necessary for the synthesis of thyroid hormones and a healthy reproductive system.

We garnished each cheesecake with Almo Crème and a dollop of organic kumquat jam, but a rich, chunky marmalade or apricot jam will work wonders too. If you’re looking for a low-sugar option, substitute the agave syrup for liquid stevia and garnish with lemon rind instead of jam. 

Either way, this showstopper dessert will impress your guests – whether they’re vegan, celiac or none of the above. It’s the perfect dinner party dessert as you can prepare the cakes ahead of time, so you can relax and mingle with your guests rather than getting hot and bothered in the kitchen. Then, simply pull them out of the fridge once everyone has made room for dessert. 

Tip: Add a touch of grapefruit juice, for an extra zesty flavour. 



  • 1/3 cup (40g) almonds (activated is possible)
  • 1/3 cup  (55g) hemp seeds
  • 1 tsp agave or maple syrup
  • 1 ½ tbsp organic coconut oil
  • Pinch Himalayan sea salt


  • 1/2 cup (125ml) Almo Crème
  • 1/2 cup (60g) unsalted cashews (soaked for a few hours)
  • 1/3 cup (80ml) coconut oil
  • 1/4 cup (60ml) Almo Milk
  • 1/3 cup (80ml) fresh lemon juice
  • 1/3 cup (80ml) fresh lime juice
  • 1 tsp lime zest
  • 1 tsp lemon zest
  • 1/4 cup agave or maple syrup


  • 1/4 cup kumquat jam, chilled
  • 1/4 cup Almo Crème, chilled


  1. Soak cashews overnight and give a good rinse the next morning. Lightly grease a 12 cup cheesecake pan with coconut oil. Cut strips of baking paper and lay them inside the cups, creating a little tab to pull on and remove once frozen.
  2. To make the base, blend almonds and hemp seeds in a food processor until broken up into a crumbly meal. Add coconut oil and agave syrup and mix on low speed until the ingredients just come together. Transfer one heaped tablespoon at a time into each cheesecake cup and press down firmly with the back of the spoon. Refrigerate for at least 1 hour, or until firm
  3. In a food processor, add all filling ingredients and blend until silky and smooth. If the filling doesn’t come together, add a splash of Almo Milk to help bind the ingredients. Taste the mixture and adjust sweet and tart flavours to your liking. 
  4. Pour the filling onto the crusty base, making sure to divide evening among cheesecake cups. Tap the tin on the table a few times to remove any air bubbles, then wrap with plastic cover and set in the freezer for 3-4 hours, or until firm. 
  5. Meanwhile, prepare your glaze by combining kumquat jam with two tablespoons of water in a small mixing bowl. When ready to serve, remove from the tray by lifting the mini tabs and top with a teaspoon each of Almo Crème and kumquat jam. Make sure both garnishes are cold when applied to reduce running.