No-Bake Blackberry Lemon Cheesecake
Ingredients
- 1 cup almonds (any nuts work)
- 1/2 cup shredded coconut
- 1/4 tsp sea salt
- 1 cup pitted dates
- 1/2 cup full fat coconut cream
- 1/2 cup maple syrup
- 1/4 cup lemon juice
- zest of 2 lemons
- 1 tsp vanilla extract
- 1/2 cup blackberries (if frozen, thaw first)
Preparation
Add the almonds, coconut and salt into a blender or food processor and blitz well until it becomes a fine crumb
Add in the dates and continue to process until well combined
It should stick when pressed together, if not then add in 1 tbsp of water and blend again
Press into a lined cake tin and pop into the freezer
For the filling, combine all the ingredients minus the blackberries into a blender and blend until completely smooth
Take out a little over half of the mixture and pour on top of the base
Place into the freezer to set slightly
With the remaining mixture, add in the blackberries and blend until smooth
Pour on top of the first layer and freeze until completely set
Decorate with your desired toppings and serve
You can then place it into the fridge for up to 1 week or freeze it for 1 month (thaw before serving)
Enjoy!
