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!