Lemon and Fresh Raspberry Cheesecake Tart

Anna Van Dyken - Feed Me Healthy
5 from 0
Course Desserts
Adjust Serving 8
P-Points 6



  • 12 Medjool Dates
  • 100 gms Roasted Almonds


  • 240 gms Reduced fat ricotta cheese room temperature
  • 200 gms Light cream cheese room temperature
  • 1 Egg
  • 1 tsp Vanilla bean paste
  • 1/3 cup Unsweetened vanilla almond milk
  • 1/3 cup Lemon juice
  • 1 Lemon zest
  • 1 Orange zest
  • 2 tbls Bulla cream for cooking light
  • 20 gms Lite raw sugar


  • In a food processor, add almonds and dates, pulse until a dough comes together.
  • Line a 20cm spring form pan with baking paper, press the base evenly at the bottom of the tin and set aside.
  • Clean the processor bowl and add the filling ingredients, process until smooth, scraping down sides of processor if needed.
  • Pour filling over base and bake at 160c FF for 25-30 mins.Let cool & refrigerate for at least 2-3 hours.
  • Decorate with fresh raspberries and optional blueberries.


 Reduced fat ricotta cheese available from the deli department at supermarkets.
6sp Green
6sp Blue
6sp Purple
Tried this recipe?Mention @feedmehealthywithanna or tag #feedmehealthywithanna
Tried this recipe?Mention @feedmehealthywithanna or tag #feedmehealthywithanna

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