Happy Mother’s Day to all the lovely mums out there – I want to wish my mum, Grandma, Nana and Aunties a lovely day and hope you all get a big bunch of flowers! Mum and I are heading out for a yummy gluten free afternoon tea this afternoon, so head over to my Instagram page if you want to see what delicious treats I get to try.

I was thinking a couple of weeks back what type of recipe I’d like to create for Mother’s Day. Lemon and raspberry are two of my mum’s favourite flavours, and as she’s into fresh tasting desserts (I’m all about the sticky toffee pudding and chocolate fondant) I thought a yummy cheesecake would be the perfect dessert to make. As the weather was so horrendous last week, I was worried I’d have to improvise this recipe so it was warm and preferably covered in custard – as cheesecake in the snow doesn’t quite work! Thankfully it’s back to a normal temperature outside and I could continue to make my cheesecake as planned.

However, don’t you love it when a perfectly planned out recipe goes drastically wrong? Before making this cheesecake, I researched the ingredient quantities, flavours and planned the setting time. I had everything prepared and popped the cheesecake into the fridge overnight, expecting it to be beautifully set in the morning. That didn’t happen. The filling hadn’t set and it definitely wouldn’t hold its shape if I took it out of the baking tin!

What was my plan B?

Ta-da, the lemon and raspberry cheesecake bowl was born! Far easier to make than the classic cheesecake, the cheesecake BOWL can be eaten straight away without any setting time. Mother’s day dessert has been saved if you ask me! After mixing the cheesecake ingredients in a blender, all you need to do is distribute the mixture into bowls, then top with raspberry chia jam, fresh raspberries and either granola or your favourite crumble topping. Almost like a dessert breakfast bowl!

This cheesecake recipe is actually quite a different style for me. I’ve only started making cheesecakes in the last couple of months, and so far they have all been vegan. However, I’ve always felt a little bit deceptive making only vegan cheesecakes, seeing as I’m not actually vegan myself! Therefore, for this recipe I decided to use low fat cream cheese and greek yoghurt as the base ingredients – however you can swap for dairy free alternatives if need be.

Expect this cheesecake bowl to be

VERY lemony
full of berry goodness
super simple to make
ready in 10 mins
the perfect Mother’s Day dessert!

INGREDIENTS

Cheesecake base
450g light cream cheese, dairy free if needed (450g)
250g plain yoghurt, dairy free if needed (250g)
2 lemons, juice and zest
75g coconut sugar (75g)

Toppings
4 tbsp raspberry chia jam
100g granola or your favourite crumble (I used chocolate granola)
Fresh raspberries
Lemon zest

RECIPE

1. Add all the ingredients for the cheesecake base to a food processor or blender until smooth. I used 1 & 1/2 lemon zest/juice but you can use more if desired.
2. Pour into a large bowl and pop in the fridge to set for a couple of hours. You can serve it straight away but it’ll be very liquidy.
3. Serve in four small bowls, then top with the raspberry jam, fresh raspberries, granola/crumble topping and lemon zest.
4. Yum!

Sophie x