Want a cheesecake with a superfood in it? well youre in luck as I have created two very yummy cheesecakes and both feature a superfood. Whats not to like right.

 So are you an orange or a lemon fan? Or do you like both. Me for one I think I prefer lemon, although the orange one is pretty good too. So you can try both like I did and please let me know if you do. Id love to hear your opinion.

Scroll down for both recipes

Print Recipe

Chocolate Orange Cheesecake

Course

Dessert

Servings

slices

Ingredients

• 1 1/2 cups plain flour
• 1/2 cup vegan sugar
• 100 g vegan butter
• 1 tbsp cacao I used Creative Nature Cacao
• 3/4 cups cashews soaked overnight
• 1/2 cup orange juice
• peel from one orange
• 1 tsp orange essence
• 2 tbsp goji berries
• 3 tbsp agave syrup
• 1/2 cup coconut oil melted

Course Dessert Servings slices Ingredients 1 1/2 cups plain flour 1/2 cup vegan sugar 100 g vegan butter 1 tbsp cacao I used Creative Nature Cacao 3/4 cups cashews soaked overnight 1/2 cup orange juice peel from one orange 1 tsp orange essence 2 tbsp goji berries 3 tbsp agave syrup 1/2 cup coconut oil melted

Instructions

1. To make the crust, place the flour sugar, butter and cacao in a big bowl and knead by hand until combined. Refrigerate for 30 minutes.
2. Press the pastry into a tart base and bake in a preheated oven at 180 degrees celcius for about 20 minutes.
3. Now place the rest of the ingredients into a food processor and blend until very creamy, scraping down the sides if needed. Depending on your processor this might take five to six blends.
4. When the base is cooled down, pour the cheesecake mix and refrigerate until set. If you want to decorate with chocolate orange sandwich biscuits reserve some of the pastry and cut out biscuits. Bake for a bit shorter than the base. Also reserve some of the cheesecake mix and spread on half of the biscuits. Then sandwich them together.
5. Enjoy

Share this Recipe

Print Recipe

Lemon Turmeric Cheesecake

Servings

slices

Ingredients

• 1 1/2 cups plain flour
• 1/2 cup vegan sugar
• 100 g vegan butter
• 2 tsp vanilla essence
• 3/4 cups cashews soaked overnight
• 1/2 cup lemon juice
• peel from 1 lemon
• 1 tsp turmeric powder
• 3 tbsp agave syrup
• 1/2 cup coconut oil melted

Servings slices Ingredients 1 1/2 cups plain flour 1/2 cup vegan sugar 100 g vegan butter 2 tsp vanilla essence 3/4 cups cashews soaked overnight 1/2 cup lemon juice peel from 1 lemon 1 tsp turmeric powder 3 tbsp agave syrup 1/2 cup coconut oil melted

Instructions

1. To make the crust, place the flour sugar, butter and vanilla essence in a big bowl and knead by hand until combined. Refrigerate for 30 minutes.
2. Press the pastry into a tart base and bake in a preheated oven at 180 degrees celcius for about 20 minutes.
3. Now place the rest of the ingredients into a food processor and blend until very creamy, scraping down the sides if needed. Depending on your processor this might take five to six blends.
4. When the base is cooled down, pour the cheesecake mix and refrigerate until set. If you want to decorate with lemon sandwich biscuits reserve some of the pastry and cut out biscuits. Bake for a bit shorter than the base. Also reserve some of the cheesecake mix and spread on half of the biscuits. Then sandwich them together.

Share this Recipe