Lemon Berry Cheesecake

Lemon Berry Cheesecake

Lemon Berry Cheesecake

Course: Dessert
Keyword: Cheesecake, Dairy-free, Egg-free, Gluten-free, Vegan
Yield: 12 portions



  • 1 cup Pecans
  • 1 cup Pitted Dates
  • 1 pinch Salt


  • 1 1/2 cup Cashews (soaked for 15 minutes in boiling water)
  • 1/4 cup Lemon Juice
  • 1/3 cup Melted Coconut Oil
  • 2/3 cup Tinned Coconut Milk (full fat version)
  • 1/2 cup Honey(or Maple Syrup if vegan)


Base Mixture

  • Blend dates into a paste in food processor, then set aside.
    Top tip: If the dates are abit dry, soak in hot water for 10 minutes before blending.
  • Blend pecans into a meal in the food processor. Then put dates back in (with a pinch of salt) and blend until it forms a slightly sticky ball. 
  • Press a tbsp of base mixture into muffin cases. Top tip: It's easiest to use the silicon muffin cases.

Cheesecake Filling

  • Blend the filling ingredients in a high-speed blender until very smooth. Refrigerate tinned coconut milk overnight and then scoop the cream from the top.
    Top tip: The extra coconut liquid is brilliant in smoothies. 
  • Divide filling evenly among the muffin cases. Then add a tsp of wild berry honey or your favourite topping if vegan. Tap the muffin tin to release air bubbles. Then freeze until firm.
  • If using the silicone cases, they should pop right out. They will keep in the freezer for about 2 weeks. Enjoy frozen or thawed. Yum!