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Lemon Berry Cheesecake

Base layer

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

Cheesecake layer

  • 1½ 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

  1. Blend dates into a paste in food processor, then set aside.

  2. Top tip: If the dates are abit dry, soak in hot water for 10 minutes before blending.

  3. 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. 

  4. Press a tbsp of base mixture into muffin cases. Top tip: It’s easiest to use the silicon muffin cases.

Cheesecake mixture

  1. 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.

  2. Top tip: The extra coconut liquid is brilliant in smoothies. 

  3. 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.

  4. 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!