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.
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 for the lemon filling:
260g plain cashew nuts
5 tbsp maple syrup
50g melted coconut oil
Zest of 2 lemons
130ml lemon juice
80g 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
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.
Recipe Credit: Rhythm 108
Prep time: 20 minutes
Cooking time: 60 minutes
Serves: 4
Method for the biscuit base
Method for the lemon filling
Method for the condensed coconut milk
Join in to receive a celebrity e-cookbook along with 31 days of inspiring recipes, nutrition tips and more. All our resources are 100% free!