Lemon & Berry Cheesecake
Gluten-Free | Dairy-Free | Meal Prep | Vegetarian | Contains Nuts
Serves 16
Prep Time30 Mins
Cooking Time2 Hrs
297
kCal
19g
Fats
30g
Carbs
5g
Protein
Ingredients
For the crust:
½ cup (40g) desiccated coconut
1 cup (100g) walnuts, chopped
12 medjool dates pinch of salt
For the lemon layer:
2 cups (230g) cashews,
soaked for 4 hours or overnight
1 Cup (240ml) coconut cream
4 tbsp. coconut oil, soft
½ cup (120ml) maple syrup zest of 1 lemon juice of 1 lemon juice pinch of salt
For the berry layer:
1 cup (150g) frozen red berries
2 tbsp. chia seeds
2 tosp. lemon juice
2 tosp. maple syrup
Method
Instructions:
Place all the ingredients for the crust base into a food processor and blitz until sticky paste forms. Transfer the crust into a cake tin or springform pan and press evenly to form the bottom layer. Place the tin in the freezer while you make the other layers.
Drain the cashews and pat dry with a kitchen towel. Place all the lemon layer ingredients in a food processor and puree until smooth. Spread the lemon mixture over the crust base and return the tin to the freezer.
Prepare the final berry layer. Place all ingredients into the food processor and puree until smooth. Spread the berry puree over the top of the cheesecake, however, only do this once the lemon layer has set completely. Garnish with additional berries (optional). Return the cheesecake to the freezer and freeze until completely set.
When ready to eat, remove the cheesecake from the freezer for about 20 minutes before serving.
For the crust:
½ cup (40g) desiccated coconut
1 cup (100g) walnuts, chopped
12 medjool dates pinch of salt
For the lemon layer:
2 cups (230g) cashews,
soaked for 4 hours or overnight
1 Cup (240ml) coconut cream
4 tbsp. coconut oil, soft
½ cup (120ml) maple syrup zest of 1 lemon juice of 1 lemon juice pinch of salt
For the berry layer:
1 cup (150g) frozen red berries
2 tbsp. chia seeds
2 tosp. lemon juice
2 tosp. maple syrup
Instructions:
Place all the ingredients for the crust base into a food processor and blitz until sticky paste forms. Transfer the crust into a cake tin or springform pan and press evenly to form the bottom layer. Place the tin in the freezer while you make the other layers.
Drain the cashews and pat dry with a kitchen towel. Place all the lemon layer ingredients in a food processor and puree until smooth. Spread the lemon mixture over the crust base and return the tin to the freezer.
Prepare the final berry layer. Place all ingredients into the food processor and puree until smooth. Spread the berry puree over the top of the cheesecake, however, only do this once the lemon layer has set completely. Garnish with additional berries (optional). Return the cheesecake to the freezer and freeze until completely set.
When ready to eat, remove the cheesecake from the freezer for about 20 minutes before serving.