Lemon Cheesecake
Total Time
1 hour and 20 minutes
Prep Time
0 seconds
Cook Time
1 hour and 20 minutes
Rating
0 out of 5 stars
(0)
Ingredients
12 servings
- 6.5 oz porridge oats
- 3.5 oz ground almonds
- 6 tablespoons maple syrup
- 1 tablespoon melted coconut oil
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Preparation
Step 1
Preheat oven to 175C (340F), fan setting.
Step 2
Simply place the oats into a food processor and pulse until a flour forms, add the rest of the base ingredients and pulse until a crumbly mixture forms.
Step 3
Spoon the crumbly mixture into the bottom of a lined tart tin (the smaller the tart tin, the thicker the cheesecake will be) and press down evenly.
Step 4
Cook for 15-20 minutes until golden, then remove from the oven and leave to cool.
Step 5
To make the filling, place the drained cashews into a food processor and blend for 2 minutes.
Step 6
Add in the rest of the filling ingredients and pulse until smooth, adding a little almond milk if the mixture feels too thick.
Step 7
Pour the filling mixture onto the base and place back into the fridge to set for 4 hours.
Step 8
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