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!!
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.