“This cheesecake filling has the texture of a baked cheesecake without any baking involved! It’s easy to make and just needs a bit of chilling time in the fridge – a great make ahead recipe. Our lemon, ginger, chia biscuits are great for this cheesecake base and perfectly complement the creamy lemon filling.”
Recipe Credit: Rhythm 108
Prep Time: 20 minutes
Cooking Time: 60 minutes
Serves: 4
Ingredients for the biscuit base
1 bag Rhythm 108 lemon and ginger tea biscuits (135 g) (or similar)
1 tbsp melted coconut oil
Ingredients or the lemon filling
260 g plain cashew nuts
5 tbsp maple syrup
50 g melted coconut oil
zest of 2 lemons
130 ml lemon juice
80 g condensed coconut milk (see recipe below if you want to make your own)
Ingredients for the condensed coconut milk
1 can coconut milk
2 tbsp organic cane sugar
Method for the biscuit base
Method for the lemon filling
Method for the condensed coconut milk
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