Lemon Berry Cheesecake

Lemon Berry Cheesecake

Lemon Berry Cheesecake

Course: Dessert
Keyword: Cheesecake
Servings: 12 servings

Ingredients

Base layer

  • 1 cup pecans
  • 1 cup pitted dates
  • 1 pinch salt

Cheesecake layer

  • 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)

Instructions

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 mixture

  • 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!

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