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Zesty Lemon Cheesecake

16 servings

Total Cooking Time: 7 hrs


  • 2 cups Medjool dates, pitted

  • 1 cup hazelnuts, roasted

  • 4 tbsp coconut oil

  • 4 cups cashew nuts, roasted

  • 2/3 cups coconut butter*

  • Zest of 4 lemons

  • Juice of 3 large lemons

  • 8 tbsp maple syrup

  • 2 tsp vanilla essence

  • 1 tsp ground turmeric


Soak the cashew nuts in water, either overnight or for 1 hr in boiled water

First, prepare the base. Here's how...

  1. Blend the pitted Medjool dates in a food processor.

  2. Add the hazelnuts and coconut oil. Blend until all ingredients are combined and the mixture becomes a large ball.

  3. Smooth the mixture to form a base in a round springform cake tin (we used a 22 cm diameter cake tin)

Put the base in the freezer for 1 hr.

Time for the filling.

  1. Drain the soaked cashew nuts and blend in a food processor to make a thick cashew paste.

  2. Add all the remaining ingredients to the processor and give a good blend until the mixture is smooth. (This will take time as the mixture has to be very smooth)

  3. Pour the mixture over the base.

  4. Put it back in the freezer for 5 hrs.


If you have a wider cake tin, double the ingredients for a better result.

* You can make your own coconut butter by blending 400g desiccated coconut in a food processor for at least 10 minutes until a smooth buttery mixture is formed.

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