Baked Raspberry and Lemon Cheesecake (sweet potato based)


This cake has the rich and indulgent texture and the taste of a lemon cheesecake but is actually very nutritious! It does not have a cake or biscuit base and therefore it is very soft but it is nothing a serving spoon can’t help you with!

Preparation time: 1 hour (including cooking and cooling times)

Ingredients (Makes 16 small squares):

  • 4 small Sweet Potatoes
  • 16 Medjool Dates
  • 2 tbsp Tahini
  • 2/3 cup Almond Flour
  • 1/2 cup Gluten Free Flour
  • 1 Banana
  • 4 unwaxed Lemons juiced and rind grated
  • 3 tbsp Maple Syrup
  • 1/2 tsp Salt
  • 225g fresh Raspberries


  1. Heat the oven to 180 degrees celsius
  2. Place the sweet potatoes in a caserole dish with a lid with 1cm of water and cook in the microwave for 10 minutes
  3. Cool the potatoes and peel the skin off
  4. Place the dates and potatoes in a blender until it forms a smooth mixture
  5. Add all the other ingredients (minus the raspberries) and blend until everything is well mixed
  6. Add half the raspberries to the mixture and pulse the mixeruntil the raspberries and been crushed and the batter is rippled with pink
  7. Lightly grease a loaf tin and line with grease proof paper
  8. Pour the batter into the tin in layers, popping whole raspberries scattered in between and eventually pop a few on top surface before baking
  9. Cook in the oven for 35 minutes
  10. Cool in the tin for 20 minutes
  11. Remove from the tin and cool in the paper for a further ten minutes
  12. Cut into small squares (it is pretty rich guys)
  13. Enjoy my Little Peas!



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