Lemon & Berry Cheesecake
Ingredients
- 1/2 cup desiccated coconut
- 1 cup walnuts (100g) (choppped)
- 12 medjool dates
- pinch of salt
- 2 cups cashews (soaked for 4 hours or overnight)
- 1 cup coconut cream (240ml)
- 4 tablespoons coconut oil (soft)
- 1/2 cup maple syrup (120ml)
- 1 zest of lemon juice
- 1 juice of lemon juice
- pinch of salt
- 1 cup frozen red berries150g
- 2 tablespoons chia seeds
- 2 tablespoons lemon juice
- 2 tablespoons maple syrup
For the crust:
For the lemon layer
For the berry layer:
Instructions
- Place all the crust ingredients 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 over the crust and return into the freezer.
- Prepare the last berry layer. Place all ingredients 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.
- Remove the cheesecake from the freezer for about 20 minutes before serving.