lemon and coconut cheesecake |
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If you are like me and
a) bloody love anything citrusy and
b) LOVE a good cheesecake and
c) eat a healthy balanced diet,
then this is THE recipe for you!
I'm not even kidding- This cheesecake is the BOMB! I actually have no words for how crazy good this tastes! Lemony goodness all round! It is actually hands down the best recipe I have created so far, like...THE BEST!
The topping contains both cream cheese and Greek yoghurt so it is still delicious, creamy and healthy!
a) bloody love anything citrusy and
b) LOVE a good cheesecake and
c) eat a healthy balanced diet,
then this is THE recipe for you!
I'm not even kidding- This cheesecake is the BOMB! I actually have no words for how crazy good this tastes! Lemony goodness all round! It is actually hands down the best recipe I have created so far, like...THE BEST!
The topping contains both cream cheese and Greek yoghurt so it is still delicious, creamy and healthy!
Ingredients
Top
1/2 Cup Low Fat/Light Cream Cheese
1/2 Cup Greek Yoghurt
1 Tsp. Vanilla
4 Tbsp. Sweetener of choice (I used Truvia)
2 Tbsp. Honey
Rind of 2 Unwaxed Lemons
Base
1 Cup Cashews
1 Cup Pitted Dates
1 Cup Desiccated Coconut
1 Tsp. Vanilla
Juice of 2 Lemons
Method
In a small food chopper add all of the topping ingredients- cream cheese, yoghurt, vanilla, sweetener, honey and lemon rind.
Mix for around 1 minute until smooth and creamy. Leave to one side.
In another chopper mix all base ingredients- cashews, dates, coconut, vanilla and lemon juice.
Mix for around 30 seconds as you want the dates and nuts to have nice obvious pieces.
Grease a round cake tin.
Put the base mix in the tin and press down firmly with your hands until evenly spread out.
Add your topping mixture and make sure that is evenly spread out too.
Sprinkle on some desiccated coconut and place in the freezer.
Freeze for a minimum of 6 hours- overnight works best.
Store in the freezer for up to 2 weeks.
Each time you would like a piece then just take it out, cut a slice and pop the rest back into the freezer. Let your slice thaw for around 20 minutes before you want to eat it. Or, if you want to eat it frozen then feel free!
I am ridiculously proud of this recipe so I really do hope you guys enjoy it!
Amie xx
In a small food chopper add all of the topping ingredients- cream cheese, yoghurt, vanilla, sweetener, honey and lemon rind.
Mix for around 1 minute until smooth and creamy. Leave to one side.
In another chopper mix all base ingredients- cashews, dates, coconut, vanilla and lemon juice.
Mix for around 30 seconds as you want the dates and nuts to have nice obvious pieces.
Grease a round cake tin.
Put the base mix in the tin and press down firmly with your hands until evenly spread out.
Add your topping mixture and make sure that is evenly spread out too.
Sprinkle on some desiccated coconut and place in the freezer.
Freeze for a minimum of 6 hours- overnight works best.
Store in the freezer for up to 2 weeks.
Each time you would like a piece then just take it out, cut a slice and pop the rest back into the freezer. Let your slice thaw for around 20 minutes before you want to eat it. Or, if you want to eat it frozen then feel free!
I am ridiculously proud of this recipe so I really do hope you guys enjoy it!
Amie xx
