I know I’ve been AWOL (again), and I’m sorry. I have a dozen half written blog posts in the works, so maybe they’ll get finished and published soon (probably not). BUT, today I am determined to start and finish this recipe post.
Sophie, this will not stay in your drafts. This will not stay in your drafts. This will not stay in your drafts.
This is really similar to the Key Lime Pie recipe I posted a few weeks ago. I know that now, as ice covers the ground and we all fight to avoid breaking our necks as we venture outside in our impractical shoes, it probably seems like a really bad time to put out a recipe for a frozen dessert. No, I don’t have a wonderful reason as to why this is December-appropriate. I just really liked it and think you should make it too.
Frozen Vegan Gluten Free Raspberry & Lemon Cheesecake
- 300g gluten free digestive biscuits
- 125g dairy free spread
- 500g soaked cashews (*see note)
- 4 lemons (zest of 4, juice of 2)
- 1 400g can coconut milk
- 4 tbsp. coconut oil, melted
- 250g agave syrup
- 250g raspberries
*Soak the cashews in a bowl of water for 8 hours or overnight. Or, quick soak the cashews in boiling water for 1 hour.
- Grease a deep 8 or 9 inch loose-based cake tin. Crush the digestives with a rolling pin. Melt the dairy free spread for 45-60 seconds on full power in a microwave (alternatively, melt in a small saucepan). Add to a large bowl with the crushed digestives and mix until evenly coated. Press into the base of the tin and refrigerate.
- Add the cashews, lemon juice, coconut milk, coconut oil and agave syrup to a blender and blitz until smooth. If you don’t have a blender, you can add the ingredients to a bowl and use a stick blender until smooth. It might look lumpy at first, but keep going and the mixture will become smooth.
- Then split the mixture approximately in half. Add the lemon zest to one half and stir in. Then pour the lemon cheesecake mixture on top of the base and freeze for at least 30 minutes. Add the raspberries to the other half and blitz again. Then pour the raspberry cheesecake mixture on top of the lemon layer and freeze for at least 4 hours, or overnight before removing from the tin and serving. To cut, run a sharp knife under a hot tap.
- Decorate the cheesecake with frozen raspberries and lemon zest to pretty it up.
- Try serving with coconut whipping cream (it’s delicious!)
- You can use a wider, shallower tin if you prefer – I just like my cheesecakes deep, with a thick biscuit base and lots of filling!
- Best served frozen, but you can remove the cheesecake from the freezer for up to an hour before serving.
I hope you enjoy the recipe! As always, let me know if you try it out and tag me in your pictures! You can get in touch on Facebook, Twitter, Instagram or click here if you have any comments, questions, or just fancy saying hello.