Lemon Berry Cheesecake

I have been making this for about a year now and first made it when I got my awesome blender which works a treat. I have since made it in Australia (without my blender) which was a sad, sad day of cooking. I do admit to throwing my hands in the air ranting “I can’t work in these conditions” with perhaps a little swearing peppered around that.

I can say I certainly vented about using three different blenders from a hand stick blender to one circa 1970’s, and while the end result was delicious, it was painful making it just the same.

I have also been promising people at the gym and work i’d make some and Genna in Scotland has been patiently waiting for me to write this one up.

But then today I have my Blendtec out and am very happy in my kitchen. I have been in there a few hours and made Lemon Blueberry Cheesecake, Coconut Delights and Banana, Oatmeal and Cranberry Slice. Very satisfying day and now my golf snacks are set for the week.


I usually make this as one big cheesecake although today I have made multiple small ones so I can take them to the girls at work and some folk at the gym.

The base is simply 7 medjool dates, 1 tablespoon of melted coconut oil, 1/4 cup of desiccated coconut (I use unsweetened), 1 1/2 cups of raw almonds and a pinch of salt.

 As per the photo above I throw it all into my blender and pulse it.


When it is all a sweet, crunchy, gooey mess it is ready to go into a pan. I usually put all of this in one lined pie dish but today put it in individual cases.


I had no idea how thick to make each one and ended up with four bases with no topping. I now know that next time I can make twenty two filled ones.

After pushing the base into my dish of choice I then make the smoothie filling.

Again back to my blender with 1/4 cup melted coconut oil, 1 teaspoon of vanilla extract, 1/2 cup freshly squeezed lemon juice, lemon zest, 1/2 cup of maple syrup, (maple syrup is my favourite but I have used agave syrup which is pretty good too), near two cups of raw cashews, pinch of salt (I use Himalayan pink salt), and couple of handfuls of blueberries. It doesn’t matter if the berries are fresh or frozen or if you have raspberries, blueberries or strawberries. I have used them all with much success.


I set the blender to extra large smoothie and you are done.


Fill your pans.


And whack them in the fridge. I have put a couple of trays in the freezer as I have a feeling they will be pretty damn tasty as a vegan ice cream sandwich (which is what I plan for the extra couple of bases).


Then again they are tasty unfrozen.

Genna this one is for you.


4 responses to “Lemon Berry Cheesecake

  1. Pingback: Golf and Travel | fairway foodie·

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