Healthier No Bake Lemon Coconut Cheesecake [Win $50 Organic & Raw Chelsea Prize Pack]

One of my favourite deserts is a cheesecake, while the decadent sounding ones like baileys and chocolate or peanut butter chocolate always sound delicious I always find they are a bit too sweet by the time you get to the last bite so often I end up with a nice plain Lemon Cheesecake on those occasions I do indulge.

There is something about the combination of both sweet and sour that makes a lemon cheesecake super delicious as well as slightly refreshing and I find I don’t feel as sluggish after any sweet treat with lemons as well.

I decided to make a healthier no bake lemon coconut cheesecake because lemon is the bomb and I also have a fondness for coconut! I went for a no bake cheesecake simply for the fact that I am lazy and didn’t want the process to take that long as I had lots of other things to get done the weekend I made this healthier no bake lemon coconut cheesecake!

If you prefer a sweeter cheesecake rather than a tart cheesecake then I suggest you double the Chelsea Organic Coconut Sugar which is used in the filling and keep the same amount for the base as the base is already relatively sweet. I really liked the texture of this cheesecake, it was almost a cross between a traditional cheesecake and a mousse, and it kept its shape really well and was the perfect amount of sweetness and tartness.

Ingredients

140 Grams Ground Almonds
50 Grams desiccated Coconut
50 Grams Butter
3 Tablespoons Chelsea Organic Coconut Sugar
2 Teaspoons Gelatine
350ml Boiling Water
Juice of 2 Medium Lemons
Zest of 1 Medium Lemon
500 Grams Cream Cheese

Directions

1. Add the boiling water, gelatine & 2 Tablespoons of Chelsea Organic Coconut Sugar to a bowl and allow to cool a little while you prepare the rest of the ingredients.
2. Combine the Almond Flour, Coconut, 1 Tablespoon of Chelsea Organic Coconut Sugar and the Butter in a bowl (or your food processor).
3. Press into your greased cheesecake tin.
4. Add the Cream Cheese, Lemon Juice & Lemon Zest to a bowl (or your food processor) and combine.
5. Slowly add the boiling water mixture to the cream cheese mixture and combine.
6. Pour the mixture over the base.
7. Sprinkle some coconut chips or desiccated coconut over the top. (Optional)
8. Pop in the freezer for a couple of hours to set.
9. Pull out of the freezer and slice and store in the refrigerator.

**** WIN ****

We have one  $50 Prizepack of Raw & Organic products from Chelsea to give away to one lucky reader! To be in to win simply: Comment below & let me know what your favourite flavour cheesecake is!  Closes 8pm 7th November 2015. For a bonus entry share this page using the share buttons on the left hand side bar 🙂

Congratulations Anna McTaggart!

What are you waiting for, give this healthier no bake lemon coconut cheesecake a crack next time you’re in the kitchen! Or check out more delicious recipes for those treats over at the Chelsea Website.