Foods

MINI LEMON CHEESECAKE

Base:

*30g oat flour
*3 tsp syrup
*1 tbsp runny (almond) butter

Filling:

*30g  cream cheese
*1 1/2 tsp lemon juice
*Zest of 1/2 lemon
*20g thick coconut yogurt (or coconut cream)
*1 tbsp lemon tahini  (sub for any nut/seed butter but add a touch more lemon juice & zest)
*2 1/2 tsp syrup

Optional “Jelly” layer:

*2 1/2 tsp lemon juice (3/4 lemon)
*2 1/2 tsp water
*1 tsp sugar
*1/8 tsp Cornstarch
*1/8 tsp Agar or xanthan gum
*pinch of turmeric

🍋mix base ingredients then flatten into small ramekin or mini cake tin 2-3” diameter (I made my own out of tin foil)
🍋mix cream cheese filling and add to base
🍋chill until firm – I refrigerated overnight
🍋for jelly: bring water to boil and stir in cornstarch, xanthan gum/agar and turmeric. Stir in sugar until dissolved. Mix should be thick and almost gloopy
🍋add to cheesecake layer and chill
🍋enjoy your beauty of a dessert 🙂

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