12th August 2016

Dairy-Free Baked Lemon and Ginger ‘Cheesecake’ Squares

Serves 16

*You can also make this ‘cheesecake’ gluten-free, by using gluten-free gingernuts which can be found in larger supermarkets*



  1. 200g gingernuts
  2. 100g pitted dates (approx. 15 dates)


  1. 200g cashews
  2. 330ml Halo Coco (with vanilla)
  3. 2 eggs
  4. 4 tbsp icing sugar
  5. Zest and juice of 3 lemons
  6. 1 1/2 tbsp finely diced stem ginger (in syrup)
  7. 1 1/2 tbsp stem ginger syrup



1. Firstly, soak the cashews in the 330ml Coconut and Vanilla Halo Coco for at least 3 hours, but preferable overnight.

2. To make the base, place the gingernuts into a food processor, and blitz until they have become like breadcrumbs. Add in the dates, and blitz again until well combined.

3. Using the back of a spoon, press this mixture into a lined 8″ square cake/brownie tin. Make sure you press down hard to really compact everything together. Leave to rest in the fridge.

4. Preheat the oven to 160C.

5. For the topping, place the Halo Coco and pre-soaked cashews into a food processor and blitz on high until you have a smooth paste. Then add in the eggs, icing sugar, lemon zest, lemon juice, stem ginger and the syrup. Blitz again for about 10 seconds until everything is well combined.

6. Pour this topping over the prepared gingernut base, and bake in the oven for 35-40 mins, until the mixture has just set in the middle.

7. Leave to cool to room temperature, and then transfer to the fridge to chill.

8. To serve, remove from the tin and cut into 16 squares.