This no-bake Raw Lemon Cheesecake Tart is the ultimate dessert for those times when your heart longs for something sweet and creamy, but your tastebuds want something fresh and light. 

Satisfyingly sweet and deliciously fresh, this naughty-but-nice cheesecake is just as at home savoured at a dinner party as it is devoured straight from the pan in front of Netflix. Top with crunchy coconut flakes for added texture and flavour and slices of fresh lemon for extra zing.

Ingredients

ALMOND AND COCONUT CRUST

• 1.5 cups Loving Earth shredded coconut
• 1.5 cups almonds, cashews or walnnuts
• 1/4 cup finely ground flaxseed
• Dash of vanilla
• 4 tbsp coconut oil, melted and slightly cooled
• 4 tbsp coconut nectar

CHEESECAKE FILLING

• 200ml coconut cream
• 200g Loving Earth Lemon Cheesecake
• 2-3 tbsp coconut nectar

Method 

1. Lightly grease a tart tin or pan with coconut oil (any other cake pan will do if a tart dish isn't available).
2. In a food processor, combine the nuts, coconut and flaxseed meal until coarsley ground Add the vanilla, coconut oil and coconut nectar. Continue to blend until everything is finely ground and the mixture is well combined.
3. Firmly press the contents into the bottom and the sides of the prepared dish. Place in the refrigerator to set.
4. In a small saucepan, pour out 200ml of coconut cream and gently heat until it just begins to boil. Turn off the heat and add in chopped lemon cheesecake chocolate and let it stand fora few minutes. At this point, add the coconut nectar and stir. Remove the preaperd crust from the refrigerator and pour in the cheesecake filling.
5. Place the cheesecake tart into the refrigerator to set and cool completely (at least 1-2 hours. Garnish the top with coconut flakes. Slice and serve!

*Note, any reamining tart should be stored in an airtight container. It can last in the fridge for 4 days or freeze for up to 2 weeks.

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