I love lemon! And I really wanted to try out a healthy dessert that would be lemony yet a tad sweet when I discovered a recipe at bakerita.com. Lots of baking inspiration and beautiful photos to check out at bakerita.com let me tell you!

As always I gave the recipe my own twist, this time by adding extra lemon juice and zest. I also included turmeric. Turmeric has countless health benefits which never hurts but to be honest the main reason was to give the frosting a deeper color 😀

Here we go!

Ingredients (for 4):

For the crust: 

2 dl almond flour

2 tbsp coconut oil (melted)

2 tbsp coconut butter (melted)

1 tbsp agave syrup

For the cheesecake:

2,5 dl soaked cashew nuts

0,5 dl creamy coconut milk (if in Sweden choose the organic santa maria one)

0,5 dl coconut oil (melted)

0,3 dl agave syrup

1 dl lemon juice (you can start with less and add if needed)

1 tbsp lemon zest

1 tsp vanilla extract

1 tsp turmeric

Soak the cashew nuts overnight in water (filtered). 

Mix the ingredients for the crust and pour into a coconut oil covered pan or forms.  

Blend all ingredients for the cheesecake into a smooth mix, add on top of the crust and slide in the freezer for 3 hours. These are soo freaking good and ridiculously easy to make!