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 🙂
