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This Strawberry and Lemon Cheesecake recipe is really yummy and easy to make. You can always substitute and use other fruit to suit your taste such as raspberries, which are also really delicious in this recipe. To make the mini cheesecakes, silicone cupcake moulds work great. You can also use this recipe to make one cheesecake using a spring-form pan or you can use a baking dish and just scoop out pieces.

Lemon essential oil can add a bright, dynamic flavour to many dishes. Its versatility in sweet and savoury recipes is what makes this fruit a popular item in kitchens around the world.

TIP Maple syrup gives a great flavour, but you can also use for honey, agave syrup or date syrup, if you prefer. 

NOTE For the filling you’ll need to soak the cashews ahead of time for at least 1 – 2 hours. After soaking the cashews rinse them and drain well before blending. Soaking the cashews helps to soften them so that when you blend them, they create a very creamy consistency.  

Soaking the dates in warm water for approx. 10 – 15 minutes makes them easier to blend.