lemon + coconut cheesecake slice

Updated: Sep 5, 2019

makes 24 slices



1 1/2 cups almond meal

1 1/2 cups desiccated coconut

1 1/2 cups wholewheat flour

1/2 cup maple syrup

2/3 cup coconut oil, melted


5 eggs

4 lemons

250g cream cheese

1/2 cup maple syrup

1 tsp vanilla essence

pinch of salt


3 cans coconut cream (just the cream at the top of the can)

1 tbsp maple syrup

1/2 lemon zest


preheat oven to 170 degrees

line a 35cm baking tray with baking paper

in a blender, blitz the almond meal, wholemeal flour and desiccated coconut with the maple syrup and coconut oil until you have a biscuit crumb texture

pour the base onto the tray and flatten with the back of a metal spoon

bake for 12 minutes

while the base is cooling whisk together the cream cheese, maple syrup, lemon juice, salt, vanilla essence and eggs one by one

pour the lemon mixture over the biscuit base and bake for 25 minutes

for the topping, blend the coconut cream, maple syrup and lemon zest until its thick and has a whipped cream consistency

using a spatula top the cooled slice with the coconut cream and sprinkle with flaked coconut pieces

this amaaazing slice is best kept refrigerated