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!