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Lemon Cauliflower Cheesecake

This Lemon Cauliflower Cheesecake has to be tasted to be believed. It uses Coconut Cream to create a mousse like 'Cheese Cake' without any dairy or nuts.
Prep Time1 hr
Cook Time10 mins
Total Time6 hrs
Servings: 12
Author: Lisa@mummymade.it

Ingredients

INGREDIENTS

    Lemon Cauliflower Cheesecake

      Biscuit Base

      • 300 grams of biscuits are needed to make the cheesecake base. You can use store bought or make these Healthy Tiny Teddies. The recipe will make more than you need so you get to nibble on the left overs!
      • 1/2 Cup Coconut Oil slightly softned (not melted)
      • 1/2 Cup Maple Syrup Rice Malt Syrup or Honey can be substituted
      • 4 teaspoons Vanilla Extract
      • 1 Cup plus 2 Tablespoons Arrowroot/Tapioca Flour
      • 2/3 Cup plus 2 teaspoon Coconut Flour
      • 1/2 teaspoon Bicarb Soda
      • 1/4 teaspoon Salt
      • Extra for base 1/3 Cup Coconut Oil, melted

      Lemon Cauliflower Cheesecake Filling

      • 1 Cup steamed and smooshed Cauliflower to cook Cauliflower; place in a steamer over boiling water and cook for 15 minutes or until soft. Alternatively, cook the Cauliflower in the microwave
      • 1 1/2 Cups Coconut Cream this will require 2 400ml cans of Coconut Cream/Milk, lid removed and placed in the fridge overnight to thicken. only use the thickened cream, not the watery part
      • 1/2 Cup Maple Syrup Rice Malt Syrup or Honey can be substituted
      • 2 teaspoons Vanilla Extract
      • Dash of Salt
      • 2/3 Cup Lemon Juice
      • Zest of 2-4 Lemons depending on the tartness
      • 2 1/2 teaspoons Gelatine omit for a vegan version or use a vegan friendly stabiliser
      • 3 Tablespoons of Water

      Instructions

      INSTRUCTIONS

        Lemon Cauliflower Cheesecake

          Biscuit Base

          • Put all the ingredients (except the extra coconut oil) into a blender/mixer and process until combined. Scrape the edges down to ensure that all the ingredients are incorporated.
          • Alternatively use a bowl, a mixing spoon and some arm strength and mix until combined.
          • Wrap the dough in plastic and leave at room temperature for 30 minutes to firm.
          • Pre heat the oven to 180C/360F. Line 2 baking trays and grease.
          • Take 1 tablespoon of mixture and roll into a ball. Place on the tray and flatten (not to flat but less rounded)
          • Place the tray in the oven and bake for 8-10 minutes. Before removing from the oven check that the bottom of the cookie has firmed and they have turned a golden brown colour. The cookies will firm up upon cooling.
          • Once the cookies have cooled, place them and the melted coconut oil in a blender and process until fine crumbs form and the mixture starts to bind.
          • Take a lined 20cm/8 inch springform cake tin and press the mixture into the tin. Make sure the bottom and sides are evenly covered.
          • Place the tin in the freezer for 30 minutes then remove and fill.

          Lemon Cauliflower Cheesecake Filling

          • Place all the indredients (except the water and gelatine) in a blender and process until smooth. Check the lemoniness of the filling and add more zest if required.
          • In a small bowl sprinkle the gelatine over 3 Tablespoons of water and allow to sit for 3 minutes to set. Fill a larger bowl with hot water and place the gelatine bowl over the water and dissolve (alternatively do this in a small saucepan over a low heat)..
          • Add the dissolved gelatine mixture into the cream and blend until combined.
          • Pour the cream into the set biscuit base and place on the fridge for 4-6 hours or until set (over night is ok).
          • If desired, top with lemon segments. The Lemon Cauliflower Cheesecake must be stored in the fridge.

          Vegan Version

          • If using a Vegan friendly stabiliser follow it's instructions and add to the blended cream mixture.
          • If not using a stabilser, make individual parfaits instead by pressing the processed cookie crumbs into a glass and making layers with the lemon cauliflower cream and the cookies.