Jessica, over to you:
This cheesecake isn’t that sweet, perfect for someone like me who doesn’t have much of a sweet tooth but you are welcome to add more sweetener of your choice, to your personal preference.
This was the first time I have ever used lactose-free cream cheese, and it was exactly the same as regular. If you are a vegan then I am afraid this recipe isn’t for you. This is a REAL cheesecake, not made with cashews. Saying that, the cake is gluten, lactose- and refined sugar-free as the base is made from almonds, dates and coconut oil. A guilty indulgence made better, plus it looks really pretty!
Ingredients (Gluten, lactose and refined sugar free):
- 200g almonds
- 12 x medjool dates, pitted
- 3 tbsp melted coconut oil
- pinch of salt
- 600g organic cream cheese
- 1 tbsp Organic Burst Baobab
- 100g creamed coconut
- 3 x limes – juice and zest
- 2 tbsp rice malt syrup
- 125g of coconut yoghurt (you can replace with other, but make sure its thick, full-fat Greek or Turkish style yoghurt)
- 1 x lime, zested
- 1 cup of fresh berries of your choice
- Grind almonds in a food processor for about a minute, then add the pitted medjool dates, salt and coconut oil and run the processor until it all comes together and easily scooped out of the bottom.
- Press the mixture evenly in the bottom of an 8-inch non-stick loose-side spring form tin. Store in the fridge whilst you make the filling.
- In a bowl, stir the cream cheese with the coconut yoghurt, juice and zest of 3 limes, rice malt syrup and creamed coconut.
- Check the mixture for taste, adjusting to your liking and then pour it on top of the crust and even out with a spatula.
- Set in the fridge for 3 hours or overnight.
- To serve, remove the loose-side spring from the tin and carefully release the cheesecake and then top with berries, mint and more lime zest. Serve immediately or store in the fridge.