Name: Lemon cheesecake with strawberries and mint
Prep time: 260 min
Total time: 260 min
Yield: 1
Ingredients: 20 g Dates (pitted); 1⁄4 Tbsp Water; 20 g Hazelnuts; 30 g Cashew nuts; 5 g Honey; 10 g Coconut oil (melted); 2 1⁄2 tsp Coconut milk; 1 3⁄4 tsp Lemon juice; 0 tsp Vanilla powder; 1⁄4 Tbsp Fresh spearmint; 1⁄4 Tbsp Lemon juice; 25 g Strawberries

Nuts

Fruit

Citrus

Marinka Bil

Food processor

Snack

Paleo

Vegetarian

Sirtfood

For the base:

For the filling:

For the topping:

Lemon cheesecake with strawberries and mint

Combine the ingredients for the soil in a food processor and grind to a sticky mass.

Divide this mass over the bottom of a round or square cake pan, press firmly.

Now make the filling. Finely grind the cashew nuts in a food processor or blender and then add honey, lemon juice, coconut milk and vanilla

Grind until smooth and finally add the coconut oil. Continue to grind until the coconut oil is completely absorbed in the mixture. Pour this mixture on the cake base and smooth out with a spoon or spatula.

Put the cake in the fridge for at least 4 hours to stiffen up.

Make the topping by finely chopping the strawberries and mint and mixing it with the lemon juice. Divide the topping over the cake just before serving.

Lemon cheesecake with strawberries and mint

Lemon cheesecake with strawberries and mint

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