Lemon Drizzle Cheesecake

Per 105 g contains

  • Energy 554 kcal / 2303 kj 27% 27%
  • Fat 39 g 55% 55%
  • Saturates 8.4 g 42% 42%
  • Sugar 30.5 g 33% 33%
  • Salt 0 g 1% 1%

Servings

8

Ready In:

30 mins

Allergies  

 Nuts

Kilocalorie

 554 kcal 

A Little Something To Make You Excited To Finish your dinner

By: Rowanna Watson

My go-to, deliciously refreshing gluten-free and dairy-free, raw, vegan cheesecake is loved by everyone! And if you think that’s a mouthful, just wait until you get a taste.

At face value, this recipe may seem very high in fat but that’s down to the variety of nuts that make up the cheesecake. Nuts are packed with healthy fats which can help towards a healthy heart and lowering blood pressure.

Ingredients

FOR THE CRUST

  • Pitted dates  200g
  • Pecans 100g
    Nuts
  • Walnuts 120g
    Nuts

FOR THE TOPPING

  • Vanilla extract 4g
  • Agave nectar 100ml
  • Cashews 200g
    Nuts  
  • Coconut oil 28g    
  • Lemon juice 30ml
  • Coconut milk 15g    

FOR THE DRIZZLE

  • Turmeric 4g 
  • Coconut milk 28g
  • Lemon juice 14g
  • Agave nectar 30ml 

FOR THE GARNIS

 

  • Flaked almonds 50g
    Nuts  
  • Grated lemon rind 14g   

Cooking Method

Step 1

Line a round cake tin with cling film, going over the edges (so that you can remove cheesecake easily).

Step 2

Place the walnuts, pecans and dates into a food processor and blitz on a medium setting for 5 minutes.

Step 3

Empty the base ingredients into the cake pan and press down, so that there is an equal layer of base of around 75mm. Set aside.

Step 4

Pour all of the topping ingredients into a blender and blend until completely smooth and creamy.

Step 5

Pour the topping mixture into the cake tin on top of the base, and smooth out with a spatula or butter knife.

Step 6

Make the drizzle by whisking or blending ingredients together.

Step 7

Use a teaspoon and drizzle the yellow lemony sauce over the cheesecake.

Step 8

Sprinkle the grated lemon and flaked almonds over the top to garnish.

Step 9

Place in the freezer for 30 minutes.

Step 10

Remove from freezer and gently remove the cheesecake from the pan by carefully lifting the cling film. Serve straightaway.

Nutrition Facts

Serving Size 105 g

Servings 8

Amount Per Serving
% Daily Value *
Total Fat 39g60%
Saturated Fat 8.4g43%
Total Carbohydrate 36g12%
Dietary Fiber 5.7g23%
Sugars 30.5g
Protein 11.7g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

Directions

Lemon Drizzle Cheesecake Nutrition
IngredientsDirections

What Its Good For

Lemons

Lemons are soothing, cleansing and packed full of vitamin C, meaning they’re great for your immune system.

Almonds

Almonds are also great for the immune system and can help to repair the damage done to the body by stress. They are also nutrient-rich (vitamins E and B) and can be a good base for dairy-free desserts.

Cashews

Cashews are good for making creamy dairy-free desserts. They are also healthy for your heart and help to support a healthy blood pressure.

Coconut milk

Another staple for dairy-free desserts, coconut milk is good for lowering cholesterol and blood pressure to improve your heart health.

Dates

Dates are a great source of energy, are packed full of fibre and contain plenty of iron and calcium.

Who Made This?

“Hey, I’m Rowanna – certified holistic health coach and best selling author. Born and living in Scotland, UK with my husband and 3 children (all vegan). I write evidence-based health content for several multi-million dollar companies. Focusing on natural, kind ways to optimize health and wellbeing for my international clients. I also write recipes, books and courses that will inspire you to live a life filled with energy and joy.“

Rowanna Watson

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“I just want to say, I think you have just changed my life…“

– DESIREE

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