It finally feels like cheesecake season! Spring has been a mixture of blazing sunshine, horrendous wind and rain rain rain. However, we’re finally seeing the light at the end of the cherry blossom lined tunnel and cheesecakes can make an appearance once again. In particular, my new favourite combination: gluten free lemon, lime and passion fruit cheesecake. Yum!

This is the perfect gluten free dessert for spring/summer, if I do say so myself. This citrus cheesecake has a delicious nutty base, super creamy filling and zingy swirls of passion fruit on top. I used light cream cheese and coconut sugar to create a lighter dessert, which is perfect for those of you who still want to have their (healthier) cake and eat it!

This gluten free lemon, lime and passion fruit cheesecake has the perfect balance of sweet & sharpness. I have such a sweet tooth and would happily eat delicious chocolate brownies on repeat, but I know not everyone has the same taste buds! Using a combination of citrus fruit, coconut sugar and cream cheese creates a beautiful balance of flavours and one moreish dessert!

Whether you’re hosting a summer BBQ, garden party or simply looking for a big slice all to yourself – this recipe needs to go to the top of your cheesecake wish list!

Why not try my vegan cheesecakes as well?

Raw Coconut & Raspberry Bars
Raw Chocolate, Vanilla & Blueberry Cheesecake Bites

INGREDIENTS

Base
150g medjool dates
100g almonds
80g hazelnuts

Filling
300g light cream cheese
150ml double cream
100g coconut sugar
2 lemons – juice and zest
2 limes – juice and zest

Toppings
Pulp from 3 passion fruit

RECIPE

1. Start by greasing a fluted rectangular tin* with coconut oil. Set aside.
2. Blend the nuts in a food processor until fully broken down – take out and set aside. Next, blend the dates in the food processor until a ball forms, then add the nut mix back in and blend until a loose dough forms.
3. Transfer the nut/date mix to your baking tray and push down with the back of a wet spoon until the base is tightly packed.
4. Pop in the fridge for at least 30 minutes while you make the cheesecake filling.
5. In a large bowl, whisk together the cream cheese, sugar, juice and zest from the lemons and limes using an electric hand mixer (or a KitchenAid if you have one). Then add in the double cream and keep mixing until everything firms up.
6. Pour the mixture on top of your base and swirl the passion fruit pulp over the top.
7. Pop in the fridge for at least 4 hours to set (overnight is ideal).

Sophie x