
No Bake Cheesecake with Forest Fruits Jelly Recipe
This delicious, no bake lemon cheesecake recipe with Naturelly Forest Fruits Jelly is light, citrusy and sweet. This is a simple recipe perfect to serve on Mother’s Day or any other special occasion. There’s no baking involved either!
Ingredients
- Base:
- 2 cups mixed nuts
- 1 cup pitted dates
- 1 tbsp coconut oil
- Pinch of salt
- Top layer:
- 2,5 cups cashews (soaked for 4 hours, drained)
- 1/2 tin full fat coconut milk
- Juice from 1 lemon
- Zest from 1 lemon
- ¼ cup maple syrup, honey or any other liquid sweetener
- 1 tsp vanilla extract
- 3 Naturelly Jelly Pots
- Toppings (optional):
- Fresh figs, strawberries and black grapes
Instructions
- Line the bottom of a 20cm springform cake tin with cling film. Make crust by adding nuts to a food processor and grinding to a fine crumb.
- Add in the dates, coconut oil and salt and combine until sticky mixture. Press into lined cake tin evenly and set aside in the fridge.
- Make the filling by adding the cashews to a food processor with all the other filling ingredients and blend on high until very smooth, creamy and pourable. If it’s too thick, add a bit more coconut milk.
- Pour filling on top of the base and pop in the freezer for at least 1 hour
- Next top the cheesecake with 3 Naturelly Jelly Pots dividing the jelly juice equally to create an even layer
- Place back in the freezer for minimum 4 – 5 hours, ideally overnight.
- Take out an hour before serving so it can thaw out to a creamy texture. Top with fresh fruit and enjoy.
Hedi Hearts made this no bake lemon cheesecake loads of times for family or friend gatherings; always a favourite with everyone asking how it’s made. It’s a classic dessert but made a touch lighter, a bit healthier and using less sugar than your traditional cheesecake recipe. And it has Naturelly Jelly as a topping.
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