celebrating 130 years 1884-2014

Lemon Cheesecake

By Chelsea Sugar
Lemon Cheesecake
12 servings
  • 0 reviews

  • Difficulty Easy
  • Prep time 15 mins
  • Cooking time
  • Serves


    30g coconut oil, plus extra for greasing
    100g blanched almonds
    100g soft pitted dates
    Pinch of salt


    300g cashew nuts
    2 ½ Tbsp Chelsea Organic Agave Syrup
    50g coconut oil
    150ml almond milk
    2 lemons, zested and juiced


    Put the cashews in a large bowl, pour over boiling water and leave to soak for 1 hour.  Meanwhile, blitz all the ingredients for the base in a food processor.  Grease a 23cm tart tin with coconut oil, then press the mix into the base and pop in the fridge to set (about 30 minutes).

    Drain the cashews and tip into the cleaned out food processor. Add all the remaining topping ingredients, reserving a quarter of the lemon zest in a damp kitchen paper (use to serve later), then blitz until smooth. Spoon onto the base and put in the fridge to set completely (about 2 hours).  Just before serving, scatter over the reserved lemon zest.

    This recipe has not been tested by Chelsea Sugar.

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