Coconut, lemon and berry cheesecake

Coconut, lemon and berry cheesecake

 

Coconut, lemon and berry cheesecake

Ingredients

Crust

  • 90 g roasted almonds
  • 10 g shredded coconut
  • 3 dates previously soaked for minimum 1 hour
  • 1 tablespoon agave
  • 1 tablespoon coconut oil

Coconut and lemon filling

  • 200 g cashews previously soaked for minimum 4 hours
  • 100 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
  • juice of 1 small lemon
  • 3-4 tablespoons agave
  • 20 g shredded coconut
  • 3-4 tablespoons milk or any other alternative

Extra

  • 100 g fresh raspberries
  • 100 g fresh blueberries
  • some extra berries for decoration

Instructions

Crust

  1. Line the base of a 12 cm spring form cake tin with baking paper.
  2. Place almonds in a food processor and process until they are finely ground. Add shredded coconut, drained dates, coconut oil, and agave nectar. Process until mixture sticks together. Adjust sweetness.

  3. Once it’s all combined, press the crust mixture into the cake tin, making sure you press it out evenly. 
  4. Place it in the fridge.

Coconut and lemon filling

  1. Drain cashews and place them in a blender. Add coconut cream, lemon juice, and agave. Blend on high speed until the mixture becomes creamy.
  2. Add shredded coconut and blend again shortly.  If the mixture is too thick, feel free to add 3-4 tablespoons almond milk.

  3. Gently fold in fresh raspberries and blueberries with a spatula. 
  4. Pour the filling over the crust. 
  5. Place the cake in the freezer to set for at least 3-4 hours.
  6. Before serving, top it with more berries and edible flowers

Notes

1. This is a mini cheesecake for 4-6 servings. You should probably double this recipe if you need more servings.

2. As for the berries, you can double the dose but that’s not essential for the recipe.


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