Lemon Cheesecake In a Mug
Make this no-bake cheesecake in a mug or ramekin if it’s just for you; or multiply the recipe to fill a larger dish to share.
Method
Step 1:
Whisk the gelatine (approx. ½ tsp) through 60mL boiling water, then set aside to cool slightly.
Step 2:
Meanwhile, mix the ingredients for the base—the almond meal (approx. ¼ cup), coconut oil (approx. 3 tsp), cinnamon, half the coconut (approx. 3 tsp) and about a third of the sweetener (approx. 2 tsp)—and press into the base of your serving dish. Place in the fridge while you prepare the filling.
Step 3:
Add the remaining ingredients to a bowl and pour over the water. Mash and mix with a fork (or blitz with a bullet blender) until smooth, then transfer to the serving dish.
Step 4:
Refrigerate for an hour, or until set. Top with a little extra coconut and enjoy.
