Add a festive twist to your Christmas dessert spread with our Lemon and Berry Cheesecake, a zesty and fruity delight that's sure to impress. This cheesecake, perfect for those mindful of their new tum post-bariatric surgery, combines indulgent flavours with a lighter touch, making it a holiday favourite for sure!
Here's what you'll need:
For the crust:
- ½ cup desiccated coconut
- 1 cup walnuts, chopped
- 12 medjool dates
- pinch of salt
For the lemon layer:
- 2 cups cashews, soaked for 4 hours or overnight
- 1 cup coconut cream
- 4 tbsp. coconut oil, soft
- ½ cup maple syrup
- zest of 1 lemon
- juice of 1 lemon juice
- pinch of salt
For the berry layer:
- 1 cup frozen red berries
- 2 tbsp. chia seeds
- 2 tbsp. lemon juice
- 2 tbsp. maple syrup
Here's how to make it:
Place all the crust ingredients into a food processor and whiz until a sticky paste forms. Transfer the crust into a cake tin or spring-form 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 per serving
| Prep | Cook | Kcal | Fats(g) | Carbs(g) | Protein(g) | |
| 30 mins | 2 hrs | 297 | 19 | 30 | 5 |