Serves: 16

Calories: 297 per serve

Prep: 30 minutes

Chill: 2 hours

Ingredients

For the crust:

• 1/2 cup (40g) desiccated coconut
• 1 cup (100g) walnuts, chopped
• 12 medjool dates
• pinch salt

For the lemon layer

• 2 cups (230g cashews, soaked for 4 hours or overnight
• 1 cup (240ml coconut cream
• 4 tbsp coconut oil, soft
• 1/2 cup (120ml) maple syrup
• zest of 1 lemon
• juice of 1 lemon
• pinch of salt

For the berry layer

• 1 cup (150g) frozen red berries
• 2 tbps chia seeds
• 2 tbsp lemon juice
• 2 tbsp maple syrup

Method

Crust

1. Place all the crust ingredients into a food processor and blitz until a sticky paste forms.
2. Transfer the crust into a cake tin and press evenly to form the bottom layer.
3. Place the tin in the freezer while you make the other layers.

Lemon Layer

1. Drain the cashews and pat dry with a kitchen towel.
2. Place all the lemon layer ingredients in a food processor and puree until smooth.
3. Spread over the crust and return into the freezer.

Berry Layer

1. Prepare the last berry layer.
2. Place all the ingredients in the food processor and puree until smooth.
3. Spread over the top of the cheesecake only when the lemon layer has set completely.
4. Garnish with additional berries (optional)
5. Return to the freezer and freeze until set.

Remove the cheesecake from the freezer for about 20 minutes before serving.

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We want to help mums of all stages of life look and feel their best. 

That’s why we have two options to help you get the best  results. One to support breastfeeding mums and the other to support mums who are not breastfeeding.