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Lemon & Chia Cheesecake


For the base:
125g raw almonds
8-10 Medjools dates
¼ tsp vanilla paste
2 tbsp ground flaxseed
2 tbsp RAW coconut oil
a pinch of Himalayan Pink Salt

For the filling:
250g soaked raw cashew nuts
150g RAW Acacia honey
100g RAW coconut oil
Juice of 4 lemons and grated zest of 1 lemon
¼ tsp vanilla paste
a pinch of Himalayan Pink Salt
2 tbsp RAW Chia Seeds

For the topping:
Chia seeds, Lemons zest, pomegranate seeds, & berries

Line a round (8in) springform tin with parchment paper and set aside.

For the base, place the nuts in a food processor and mix until finely ground. Add the rest of the base ingredients and mix well to obtain a sticky mixture.

Press into the tin to form the base and refrigerate while you make the filling.

Puree the filling ingredients (except the chia seeds) in a blender to a creamy consistency, add the chia seeds and mix with a spatula before you pour the filling over the crust and chill in the fridge for at least 2 hours.

Decorate how you wish!


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