Lemon & Berry Cheesecake
Rated 5.0 stars by 1 users
Category
Vegan
Servings
16
Prep Time
30 minutes
Cook Time
2 hours
Calories
297
Lemon & Berry Cheesecake
Author:Wholefood Earth
Ingredients
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½ cup (40g) desiccated coconut
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1 cup (100g) walnuts, chopped
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12 medjool dates
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pinch of salt
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2 cups (230g) cashews, soaked for 4 hours or overnight
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1 cup (240ml) coconut cream
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4 tbsp. coconut oil, soft
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½ cup (120ml) maple syrup
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zest of 1 lemon
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juice of 1 lemon juice
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pinch of salt
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1 cup (150g) frozen red berries
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2 tbsp. chia seeds
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2 tbsp. lemon juice
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2 tbsp. maple syrup
What You Need
For The Crust
For The Lemon Layer
For The Berry Layer
Directions
What You Need To Do
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.
Nutrition
Calories 297, Fat 19 grams, Carbs 30 grams, Protein 5 grams
