Lemon and Raspberry Cheesecake.

Base:

  • ½ cup of almonds
  • ¾ cup of oats
  • 1 cup of dates
  • pinch of salt
  • 1 teaspoon of vanilla extract

Filling:

  • 1 cup of cashews, soaked overnight
  • 1 can of coconut cream, refrigerated (just the cream)
  • ¼ cup of sweetener
  • juice of 1 lemon
  • 1 tablespoon of lemon zest
  • 1 teaspoon of vanilla extract

Raspberry swirl:

  • 1 cup of raspberries
  • 1 tablespoon of sweetener

Line an 8×8 inch spring form pan with bake paper.

Place almonds, oats, dates, salt and vanilla into a food processor; blend until a soft dough forms.  Press the dough into the bottom of your pan and refrigerate overnight.

Add the soaked cashews, coconut cream, sweetener, lemon juice, lemon zest and vanilla into a food processor. Blend until smooth.

Remove base from the fridge and pour filling on top.

In a small saucepan, heat up the raspberry and sweetener for about 5 minutes or until everything has melted. Spoon the mixture into the pan, using a sharp knife or skewer make swirls or figure eights.

Place into the freezer for 2-3 hours, when ready to serve remove cheesecake for the pan and cut into pieces.