About
This no bake lemon cheesecake is indulgently sweet and creamy with a zesty kick of citrus. The sumptuous topping is rich in flavour and fats, combining cream cheese with heavy cream. The base is formed from ground almonds and provides the perfect biscuit crunch to complement the creamy topping.
A crowd pleasing dessert, this is ideal to make in advance for dinner parties or a decadent weekend treat.
Ingredients
- 1 ½ cup finely ground almond meal flour by bob's red mill
- 1 tablespoon butter
- 1 tablespoon coconut oil
- ¾ cup xylitol sweetener
- ⅛ teaspoon salt
- 14 ounce cream cheese
- ¾ cup heavy cream
- ½ lemon yields lemon juice raw
- 1 tablespoon lemon peel raw
Instructions
- To make the base, add the ground almonds, butter, coconut oil, ¼ cup of xylitol and salt to a food processor.
- Pulse to combine, forming a chunky crumb.
- Transfer the crumb mix to a loose-bottomed cake tin (around 15cm) and press down firmly and evenly. Place the cake tin in the fridge to firm the base while you make the topping.
- Add the remaining xylitol to a food processor and blend on a high speed setting until it forms a fine powder. Add the cream cheese and powdered xylitol to a large mixing bowl and beat together until smooth.
- Add the cream to the cheese and whisk together to combine. Add the lemon juice and ½ the zest and whisk vigorously until thick and smooth.
- Remove the cake tin from the fridge and spoon over the creamy topping. Level the mixture so that it is smooth and even and transfer to the fridge to set for at least 5 hours, ideally overnight.
- Serve with the remaining zest scattered over the top.
Nutrition Facts
- Servings: 8
- Calories: 395.1kcal/506.3kJ (per serving)
- Fat: 38.9g (per serving)
- Carbs: 7.5g (per serving)
- Protein: 7.9g (per serving)
