Lemon & Berry Cheesecake

Serving Size:
Serves 16
Time:
150 mins
Difficulty:
Moderate

Ingredients

  • 1⁄2 cup (40g) desiccated coconut
  • 1 cup (100g) walnuts, chopped
  • 12 medjool dates
  • 1/4 tsp. 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
  • 1⁄2 cup (120ml) maple syrup
  • zest of 1 lemon
  • juice of 1 lemon juice
  • 1 cup (150g) frozen red berries
  • 2 tbsp. chia seeds
  • 2 tbsp. lemon juice
  • 2 tbsp. maple syrup

Directions

  1. Place desiccated coconut, walnuts, dates, and a pinch of salt 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.
  2. Drain the cashews and pat dry with a kitchen towel. Place cashews, coconut cream, coconut oil, maple syrup, lemon zest, and lemon juice in a food processor and puree until smooth. Spread over the crust and return into the freezer.
  3. Prepare the last berry layer. Place frozen red berries, chia seeds, lemon juice, and maple syrup in the food processor and puree until smooth. Spread over the top of the cheesecake only when the lemon layer has set completely. Garnish with additional berries (optional). Return to the freezer and freeze until set.
  4. Remove the cheesecake from the freezer for about 20 minutes before serving.

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