Zesty Berry Frozen Cheesecake

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

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

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 Facts

0 servings

Serving size

Amount per serving
Calories297

% Daily Value *
Total Fat 19g25%
Total Carbohydrate 30g11%
Protein 5g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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