This scrumptious, easy to make Lemon Manuka Cheesecake is an incredible dessert that won’t leave you with a sugar hangover. It feels like an indulgent dessert, but it’s really quite nourishing.
It’s no secret I’m a huge fan of Barnes Naturals Manuka honey. Other than being immune supportive, the taste of this Aussie made Manuka has a smooth flavour and is absolutely delicious – it was the obvious choice for this decadent dessert. I used 100+MGO Manuka but you can use any strength you prefer.
This silky, creamy and zesty Lemon Manuka Cheesecake suits a range of dietary preferences including dairy-free, gluten-free, grain-free and egg-free. It’s sure to become your new favourite dessert!
Health benefits
Cashews provide healthy fats, plant-based protein and minerals like magnesium and zinc, while coconut oil offers stable fats that support satiety. Using Manuka honey adds not just sweetness but also its naturally occurring bioactive compounds, and fresh lemon brings vitamin C and digestive support, helping balance the richness of the cheesecake.
Ingredients
This manuka honey lemon cheesecake recipe is made with raw cashews blended with coconut milk, coconut oil, fresh lemon zest and lemon juice, Manuka honey and vanilla for the filling, and a simple base of shredded coconut, almond meal, coconut oil and Manuka honey, finished with toasted macadamias and an optional drizzle of extra honey to serve.
How to make this Lemon Manuka Cheesecake
After soaking the cashews to ensure a silky-smooth texture, the firm cheesecake base ingredients are pressed into a lined tin and chilled. The filling is blended until completely smooth, then the cheesecake batter mixture is poured over the base and set in the fridge until firm, creating a creamy, cheesecake-like texture without any baking.
Serving suggestions and how to store
Serve chilled, topped with toasted macadamia nuts, a drizzle of Manuka honey and edible flowers or fresh berries for a beautiful finish. This cheesecake is ideal for making ahead and keeps well stored airtight in the fridge, or it can be frozen and thawed slightly before serving.
Vary this Lemon Manuka Cheesecake to suit your dietary needs
You can easily change the flavour by swapping the lemon for orange or lime for a different citrus profile. For a nut-free base, sunflower seed meal works well in place of almond meal, and the sweetness can be adjusted to taste depending on how tangy you like your cheesecake.
Ingredients
Filling
- 400 g raw cashew nuts (3 cups), approx
- 150 ml canned coconut milk (⅔ cup)
- 70 g coconut oil (⅓ cup)
- 1 lemon/s – zest and approx. ⅓ cup juice
- 110 g Barnes Naturals manuka honey (⅓ cup)
- 1 tsp vanilla
Base
- 80 g shredded coconut (1 cup)
- 100 g almond meal (1 cup)
- 3 tbsp coconut oil
- 2 tbsp Barnes Naturals manuka honey
Serve
- 60 g macadamia nuts (½ cup)
- 1-2 tbsp Barnes Naturals manuka honey – to drizzle (optional)
- Edible flowers – or fresh berries to decorate (optional)
Method
- Start with soaking the cashew nuts. Place them in a large bowl, cover with boiling water and soak for 30-60 minutes.
- Line the base of a spring form cake tin (I used a 22cm tin). I slightly grease the tin with coconut oil then press the baking paper into the base.
- Combine all of the ingredients for the base in a bowl or food processor and mix (or pulse) to combine. Press into the base of the tin and set aside in the fridge.
- Once the cashews have soaked, place all of your filling ingredients into a high speed blender or food processor. I used a vitamix. Blend on high until the filling is smooth and silky and has no lumps or grit. It should be the consistency of a smooth cream cheese. You may need to scrape the sides of your blender or processor a few times.
- Taste and adjust the sweet/ sour flavour by adding more honey or lemon to your taste.
- Pour over the base and place in the fridge for 2-3 hours to set. Once set, remove from the tin and place on a serving plate.
- While the cheesecake is in the fridge, toast your macadamia nuts in a pre-heated oven at 120°C for 8-10 minutes and allow to cool fully.
Serve
- Before serving, top the cheesecake with the macadamia nuts and drizzle with more manuka. Decorate with flowers or fresh berries. Enjoy immediately.
Store
- This can be made ahead.
- Store in an airtight container in the fridge or freezer.
Variations
Different flavour
Orange or lime make a wonderful citrus variation!What did you think of this delicious Lemon Manuka Cheesecake, let me know in the comments below…
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Cynthia says
I made this cheesecake for morning tea. My friend,who has Celiac’s, was so grateful. The case was yummy, but I wasn’t able to get that perfectly smooth texture I was after. Maybe it depends in the foid processor you use. I’m also not sure how you got your cheesecake to look white. The filling in mine turned out almost beige-purple! But otherwise, it was delicious. Especially the base.
Well Nourished Team says
Hi Cynthia, so glad to hear you loved this recipe. You will only get it as smooth as your blender allows (I used a Vitamix). The colour I’m not sure about not heard that happening before?
Claudia says
Amazing cake! So beautiful and healthy. Perfect for when you need that special treat…
Well Nourished Team says
So glad you loved this Claudia – it certainly is a special treat!