Lemon crumble cheesecakes

Wow! I posted a little preview picture of these on Instagram last week and the response was amazing! The power of desserts.... 

For the New Year I wanted something zingy and fresh rather than rich and chocolately and these fit the bill perfectly.

Made with cashews for the cheesecake filling they're full of goodness and the biscuit base is to die for.

The recipe makes plenty so you can crumble some on top and also sneak a couple of bites before the finished product is ready! I'm always nibbling while I cook....! 

Lemon crumble cheesecakes | The Flourishing Pantry

SERVES: Makes 9 large cakes or 12 smaller ones (dependent on your mould)
PREP TIME: 1 hour
COOK TIME: 20 minutes + 1hr in the freezer 

You will need a rubber mould to make the cakes in. You can get fantastic ones from Lakeland, the ones I used were most similar to these ones from Belmalia


For the filling: 

  • 1 cup cashews, soaked for 30mins in boiling water or overnight in cold water 
  • 1/4 cup almond milk 
  • 3 tbsp fresh lemon juice 
  • 1/4 tsp lemon zest
  • 1 tbsp maple syrup 
  • 1/4 tsp vanilla extract 
  • 1 tbsp melted coconut oil 
  • Pinch of salt

For the base and crumble: 

  • 2 cups oats - blitzed to flour 
  • 1 cup flour of choice (I went gluten free plain)  
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup maple syrup
  • 1 egg
  • 1/2 cup coconut oil


1. Pre-heat the oven to 180C. 

2. In a bowl mix together all the dry (first five) ingredients required for the base. Add the wet ingredients (maple syrup, egg and coconut oil) and continue to stir to combine. I used my hands towards the end to really ensure everything was mixed, you can form a dough ball in your hands. 

3. Weigh the mixture and set aside one quarter. This will be your crumble topping. 

With the other 3/4s, divide the dough ball into 9-12 evenly weighed portions (depending on your mould). For example my dough ball weighed about 530g so I split that into 12 balls weighing c.44g each. You could just do it by eye if you'd rather. 

4. Press each dough ball into the base of your moulds, pushing flat to form an even disc base for your cakes. Continue until all the moulds are filled. 

5. Line a separate baking tray with baking paper and press down evenly your 1/4 dough ball until it is a layer c. 1cm thick.  

6. Place the dough bases and the 1cm dough layer tray into the oven and bake for 20mins until they are firm to the touch. Remove from the oven and allow to cool. 

7. While the bases are baking you can prepare the lemon filling. In a food processor or Nutribullet place all the lemon filling ingredients and blitz until combined.

FULL DISCLOSURE: This is quite difficult in a Nutribullet! The mixture is thick and doesn't blend completely very easily. You will need to keep scraping down the sides and repeating the process. Also have some water or almond milk to hand and add small amounts to keep it all moving. Just don't add too much or the mixture will be too runny. Think toothpaste consistency at the end. 

8. When fully combined give the mixture a try and adjust the lemon or maple syrup to taste. Place the mixture in the fridge to chill while your bases finish baking and cooling. 

9. When the bases are completely cool remove the lemon mixture from the fridge and add a spoonful of the mixture onto the top of each base. Repeat until all bases are covered (or you've run out of mixture!). 

10. Crush up the baked sheet of dough into crumbs (some big, some small) and sprinkle these on top of your lemon filling. 

11. Place the cheesecakes into the freezer and leave for c.1hr to set. They can stay in the freezer for storage, just remove them around 1hr before serving so they get a chance to soften. 

Lemon crumble cheesecakes | The Flourishing Pantry
Lemon crumble cheesecakes | The Flourishing Pantry