Lemon & Berry Cheesecake

Serves: 16, Prep: 30 mins, Chill: 2 hrs

Nutrition per serving: 297 kcal, 19g Fats, 30g Carbs, 5g Protein

  • GF
  • DF
  • MP
  • V
  • N



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.


For the crust:

  • ½ cup (40g) desiccated coconut
  • 1 cup (100g) walnuts, chopped
  • 12 Medjool dates
  • pinch of salt

For the lemon layer:

  • 2 cups (230g) cashews, soaked for 4 hours or overnight
  • 1 cup (240ml) coconut cream
  • 4 tbsp. coconut oil, soft
  • ½ cup (120ml) maple syrup
  • zest of 1 lemon
  • juice of 1 lemon juice
  • pinch of salt

For the berry layer:

  • 1 cup (150g) frozen red berries
  • 2 tbsp. chia seeds
  • 2 tbsp. lemon juice
  • 2 tbsp. maple syrup