Dessert for 12

Lemon Turmeric Cheesecake

Name: Lemon Turmeric Cheesecake
Total time: 570 min
Yield: 12 servings
Cuisine: American
Ingredients: 3 tbsp flaxseed meal; 2 1/2 cups roasted cashews; 1 cup unsweetened apple sauce; 1/2 cup + 2 tablespoons coconut sugar; 1/4 cup honey; 2 1/2 tbsp coconut oil; 1/2 tsp ground turmeric; 1 pinch sea salt; 1 cup fresh blueberries; 2 tbsp rebbl: turmeric lemon tart; 1 tbsp honey; 1/3 cup coconut oil; 3 tbsp honey; 3/4 cup coconut flour sifted; 1 pinch sea salt

This no-bake cheesecake uses cashews, lemon-turmeric mixture, coconut flour, and blueberries before chilling until firm.

Typical price

$3.88for 4 servings

$0.97 per serving$3.88 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: foodfaithfitness.com

570 minstart to table
Involveddifficulty
12servings as written
$typical cost tier

American Vegetarian Dairy-free Gluten-free Kid-friendly Budget Desserts

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Nuts and seeds$0.70/oz typical	12 oz	$8.47Typical price
Apples$1.79/lb typical	0.3 lb	$0.50Typical price
Berries$0.40/oz typical	5 oz	$2.00Typical price
Shredded coconut$0.30/oz typical	2.25 oz	$0.67Typical price
Total for the servings shown		$11.64

Pantry staples you likely have

Honey or maple syrupCooking spray, shortening, ghee, coconut and sesame oilDried herbs, spices and seasoning blendsSalt and pepper

Not included in the cost.

Ingredients

3 tbsp flaxseed meal
2 1/2 cups roasted cashews
1 cup unsweetened apple sauce
1/2 cup + 2 tablespoons coconut sugar
1/4 cup honey
2 1/2 tbsp coconut oil
1/2 tsp ground turmeric
1 pinch sea salt
1 cup fresh blueberries
2 tbsp rebbl: turmeric lemon tart
1 tbsp honey
1/3 cup coconut oil
3 tbsp honey
3/4 cup coconut flour sifted
1 pinch sea salt

Steps

Line a 9-inch springform pan with parchment.
Mix the flaxseed meal, coconut flour, one-third cup coconut oil, three tablespoons honey, and a pinch of salt, then press the mixture into the pan.
Blend the cashews, applesauce, coconut sugar, one-fourth cup honey, turmeric, one pinch salt, two-thirds cup coconut oil, and twelve and one-half tablespoons turmeric-lemon mixture until smooth.
Spread the cashew filling over the crust and freeze it for 2 hours.
Warm the blueberries, two tablespoons turmeric-lemon mixture, and one tablespoon honey in a small saucepan for 5 minutes, then cool the topping.
Spread the topping over the cheesecake and chill it for 7 hours, until firm.