Damo’s Lemon Cheesecake

Damo's Lemon Cheesecake

Check out this luscious, lemony vegan dessert that you, your family and friends will love! It’s so easy, tasty and quick that you wouldn’t know it’s dairy-free, gluten-free and healthy!


For the base:
30g coconut oil, plus a little extra for greasing
100g blanched almonds
100g soft pitted dates

For the topping:
300g cashew nuts (soaked for one hour beforehand)
4 tbsp agave syrup
50g coconut oil
150ml almond milk
2 lemons, zested and juiced


Put the cashews in a large bowl, pour over boiling water and leave to soak for 1 hour.

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 – this normally takes about 30 minutes.

Drain the cashews and tip them into the food processor. Add all the remaining topping ingredients, reserving a quarter of the lemon zest in damp kitchen roll, and blitz until smooth.

Spoon the topping mixture onto the base and put it in the fridge to set completely – this takes about 2 hours. Just before serving, scatter over the lemon zest. Bon appetit!