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Lemon and Raspberry Cheesecake

Ingredients for 14 cupcake size cheesecakes:


  • 1/2 cup almonds

  • 1/2 cup walnuts

  • 1 cup pitted dates



  • 3 cups pre-soaked cashew nuts

  • Zest from 1 lemon

  • Juice from 2 lemons

  • 1/4 cup melted coconut oil

  • 1/4 cup maple 



  • 2 cups raspberries

  • 2 Tbsp chia seeds

  • 2 Tbsp maple syrup



First, prepare the topping by mashing the raspberries with a fork and adding the chia seeds and maple syrup. Mix well and put in the fridge.
For the base - put the almonds, walnuts and the dates in a food processor and blend for about 2 minutes. Put about 1/2 cm layer in each cupcake mould (I used silicone moulds as it it easy to take the cheesecakes out) and put in a freezer while you're preparing the filling.
To prepare the filling, clean the food processor first. Then add the pre-soaked and rinsed cashew nuts, lemon zest, lemon juice, melted coconut oil and maple syrup and blend for about 2 minutes until nice and smooth. 
Spread the filling on top of the base then spread the raspberry mix. Place the the moulds in a freezer for an hour. You can store these in the fridge for up to 4-5 days or in the freezer for up to 4 weeks. 

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