vegetarisch
bevat noten
bevat lactose
dessert
zomers
feestelijk
Refreshing Lemon Coconut Cheesecake with Fresh Fruit
This delicious lemon coconut cheesecake is a real treat! Easy to make and packed with natural ingredients. The combination of fresh lemon with sweet coconut is heavenly. We use fresh seasonal fruit as a topping for a colorful and nutritious dessert.
Prep time
40 min
Difficulty
Gemiddeld
Servings
4
Ingredients
- 200 g dates (pitted)
- 100 g unsalted cashew nuts
- 200 g Greek yogurt
- 2 lemons (juice and zest)
- 4 tablespoons honey
- 60 g coconut flakes
- 200 g cream cheese
- Fresh seasonal fruit (such as strawberries, blueberries, kiwi)
Nutrition facts
fat
20g
kcal
450
protein
10g
carbs
55g
Instructions
- 1 1. Soak the cashew nuts and dates in warm water for about 30 minutes.
- 2 2. Grind the soaked cashew nuts and dates in a food processor until smooth. This will be the base of the cheesecake.
- 3 3. Spread the base over the bottom of a springform pan and press firmly. Chill in the refrigerator to set.
- 4 4. Mix the Greek yogurt, cream cheese, lemon juice and zest, honey, and coconut flakes until smooth.
- 5 5. Spread the yogurt mixture over the base in the springform pan, smooth with the back of a spoon, and let set in the refrigerator for at least 3 hours (or overnight).
- 6 6. Garnish with fresh seasonal fruit just before serving. Enjoy, this will be a delight!
