Raw Lemon Passionfruit Cheesecakes https://thesourcebulkfoods.com.au/wp-content/uploads/2024/02/Raw-Lemon-Passionfruit-Cheesecakes-1800x2000-1.jpg Desserts BASE INGREDIENTS 220g almonds 90g shredded coconut 2-4 tsp grated lemon zest ¼ tsp Celtic sea salt 3 Medjool dates 1-2 tbsp coconut oil, melted FILLING INGREDIENTS 375g cashews, soaked overnight 250mL coconut milk 500mL passionfruit pulp Juice and zest of 1 lemon 125ml coconut oil, melted 2 tbsp coconut butter, melted 2-4 tbsp honey ¼ tsp Celtic sea salt For the base, place the almonds and coconut in a food processor and process to a fine crumb. Add the remaining base ingredients and pulse until combined. Press the base into 12 muffin tins. For the filling, place all the ingredients into a high-powered blender and blend under smooth and creamy. Divide the filling amongst the 12 bases and place in the freezer to set for 1 to 2 hours. Remove from freezer 20 – 30 minutes before serving. PT20M

Raw Lemon Passionfruit Cheesecakes

DOWNLOAD RECIPE

Raw Lemon Passionfruit Cheesecakes

These delightful Raw Lemon Passionfruit Cheesecakes combine the tropical sweetness of passionfruit with the zesty zing of lemon to create a burst of flavour that is both refreshing and indulgent.

Recipe & image by Julia Michelle @juliamichelle.health

INGREDIENTS

BASE INGREDIENTS

  • 220g almonds
  • 90g shredded coconut
  • 2-4 tsp grated lemon zest
  • ¼ tsp Celtic sea salt
  • 3 Medjool dates
  • 1-2 tbsp coconut oil, melted

FILLING INGREDIENTS

  • 375g cashews, soaked overnight
  • 250mL coconut milk
  • 500mL passionfruit pulp
  • Juice and zest of 1 lemon
  • 125ml coconut oil, melted
  • 2 tbsp coconut butter, melted
  • 2-4 tbsp honey
  • ¼ tsp Celtic sea salt
TIME

20 Minutes

SERVES

12

DIFFICULTY
METHOD

For the base, place the almonds and coconut in a food processor and process to a fine crumb. Add the remaining base ingredients and pulse until combined.

1

Press the base into 12 muffin tins.

2

For the filling, place all the ingredients into a high-powered blender and blend under smooth and creamy.

3

Divide the filling amongst the 12 bases and place in the freezer to set for 1 to 2 hours.

4

Remove from freezer 20 – 30 minutes before serving.

5

Dessert

WHERE TO

FROM HERE?

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