For the base
- 200g hazelnuts
- 150g oats
- 100g dates
- 80g coconut oil
The cheese layer
- 1 tin coconut milk (full fat)
- 250g mascarpone or cream cheese
- 30g dates
- 1/2 Lililup melon
- 2 sachets gelatin powder (20g)
The melon layer
- 1 1/2 Lililup melons
- 12 sheets of gelatin
- Start by adding the gelatin powder to 50ml cold water. Set aside.
- Mash the base ingredients: hazelnuts, oats, dates and coconut oil.
- You should achieve a fine texture that sticks together when you press it with your fingers.
- Line the bottom of a 22cm springform pan with baking paper, and spread the base mixture in the tin
- over it evenly. Set aside.
- For the cheese layer, put the following in your mixer: coconut milk, cheese, dates and
- half the melon. Blend until there are no lumps.
- Take the gelatin, which should now be solid and put it in the microwave for 20 seconds. Only until it turns back to liquid. Do not heat past this point.
- Put it in the mixture from before and blend again to mix fully.
- Pour the mixture over the base. I recommend that you strain it to remove bits of
- date and skin.
- Cool for 2-3 hours, until it becomes firm.
- After this time, and after checking it is firm enough, we continue by adding the final layer of
- Put 12 gelatin sheets in cold water. Set aside.
- Liquefy the leftover melon half, plus another full melon.
- Heat half the melon liquid in a saucepan. Once it’s hot, turn the heat off.
- Take the gelatin, strain it and dissolve in the saucepan with the hot melon.
- Add the rest of the melon liquid and mix.
- Pour onto the cheese layer.
- Leave to cool for 4-6 hours.
- Garnish, slice and enjoy!
The perfect dessert this summer! This is a healthy, sugar-free version, but with all the flavour of our exquisite Lililup. A fresh, tasty and summery cheesecake that you can enjoy with the whole family.
Enjoy an innovative concept – it’s healthy, too.
If you’ve never made a cake before, this is a delicious option. Do you love cheesecake? You’ll love our version with Lililup even more! Incredible flavour and texture. It’s a winning combination!