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Lime and Lemon Cheesecake

Preparation Time
15-20 minutes

Cooking Time
None - refrigerate for 1 hour plus

Serves
Makes 4 individual cheesecakes

Allergy Information
Vegetarian, Gluten Free, Wheat Free


Ingredients

  • 4 x 9cm rounded moulds
  • FOR THE BASE:
  • 75g pecan nuts
  • 75g pitted dates
  • 20g Lucy Bee Coconut Flour
  • FOR THE TOPPING:
  • 75g cashew nuts, soaked in warm water for 2 hours
  • 75g Lucy Bee Creamed Coconut
  • 60g yoghurt (I used full fat Greek yoghurt)
  • Zest of 1 lemon and lime, juice from 1 lime

Method

  1. In a food processor, blitz together all the base ingredients so they resemble breadcrumbs. Split evenly into the moulds and press down, then place in the fridge whilst making the topping.
  2. Place all the topping ingredients (retaining a little of the lime and lemon zest) into the food processor and blitz until smooth.
  3. Spread evenly over the bases and refrigerate for an hour or more until ready to serve.
  4. Remove from the moulds, grate a little extra lime and lemon zest over the top and serve.

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