Lemon Cheesecake for 2 (Clean Eating, Gluten Free, Low Carb, Low Sugar)

Was in the mood to create something yummy and super healthy today and something little, Its rest day today for me, no gym as I have a headache so thought I’d create something in the kitchen. My 11 year old loves anything lemony so I thought a lemon cheesecake. I made a little mini one in my mini spring form pan. So cute! The base uses nuts and dates, no carby things at all!  I have tried to keep this as ‘clean’ as possible for those clean eaters out there. There are 3 layers, crust, filling and lemon sauce!!

Lemon Cheesecake

Serves 2

1/2 cup of raw nuts (cashews/Almonds I used)
2 Tbspn unsweetened shredded coconut
5 pitted dates
1 Tbsp water

Blitz everything in the food processor except water, check to see how sticky your crust ‘dough’ is, if you need it to bind more and stick together add a little water. If you add too much then just add almond meal or coconut flour. Press into greased mini springform pan

3 Tbsp low fat cream cheese
3 Tbsp chobani 0% fat greek yoghurt
2 tsp rice malt syrup or honey (or to taste)
a couple of drops of vanilla (I used a little vanilla bean)
1/4 tsp approx grated lemon rind
2-3 tsp lemon juice (or to taste)

Beat all ingredients by hand or with a mixer and pour over crust. Freeze for 3-4 hours or overnight.

Lemon Sauce TOPPING:
1 Tbsp rice malt syrup (can ues honey)
a sprinkle of lemon rind
1 tsp lemon juice

Combine in a small bowl and pour over the top when ready to serve.



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