Skip to main content Skip to site footer

Oops, your browser is out of date - Please upgrade your browser to improve your experience.

An easy no-cook cheesecake that's dairy-free and gluten-free with just a little agave syrup to sweeten. A lusciously lemony vegan dessert that the family will love.

Ingredients

 

Base

  • 30g coconut oil
  • 100g Nuts Almonds Blanched
  • 100g Dates Chopped

 

Topping

  • 100g Nuts Cashew Kernels
  • 45g Syrup Maple
  • 50g Oil Coconut
  • 150g Milk Almond
  • 2 Lemons

Method

 

Base

  • Put the cashews in a large bowl & pour over boiling water and leave to soak for 1 hr.
  • Meanwhile, blitz the ingredients for the base with a pinch of salt in a food processor.
  • Grease a 23cm tart tin with coconut oil.
  • Then press the mix into the base and pop in the fridge to set (about 30 mins).

 

Topping

  • Drain the cashews and tip into the cleaned-out food processor.
  • Add all the remaining topping ingredients, reserving a quarter of the lemon zest in damp kitchen paper to serve, then blitz until smooth.
  • Spoon onto the base and put in the fridge to set completely (about 2 hrs).
  • Just before serving, scatter over the reserved lemon zest.

More Like This

Chocolate Tart

A sweet treat for the weekend.

View More

Gin Strawberries & Custard Creams

Another creation from Frazer Wilson, Director of Culinary at The Jockey Club, this sweet treat is just for the adults. 

View More

Chocolate Fondant & Whipped Cream

Head Chef Warren O' Connor, takes us through how to make his favourite dessert Chocolate Fondant with whipped cream - warning, it is extremely yummy!

View More

Cookie Policy

We use “cookies” to help enhance your experience and improve the functionality of our website. You can find out more in our cookie policy. We also serve cookies, some with chocolate chips, on our racecourses.

Loading