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Gluten & Dairy Free Lemon Cauliflower Cheesecake

By Lisa McInerney - Mummy Made.It

We all know the struggles of trying to get our kids to eat more vegetables. You demand, they argue and refuse so you just start hiding them in their dinner anyway. You’re happy because the kids are getting their daily veggie needs and the kids are happy because they think they’ve won the battle. 

But what if the ‘problem’ is not a child, but someone old enough to be making good food choices who chooses not to? I think we all have one of these people (or persons!!) in our life. Whether it be your partner, your parents or a friend their lack of good food choices can be incredibly frustrating and also saddening when you know where their poor choices could lead their health.

So what can you do (besides hitting your head against a brick wall every time they tell you “I don’t need to change my diet”)?? You can meet them half way and find something that they will not only eat but love…and start to show them that healthy can be tasty too.

A bowl of kale or quinoa probably won’t do it, neither would replacing all their sausages with tofu (not even I would eat that!) but a cheese cake made with a secret veggie, that would definitely do it!!

This Lemon Cauliflower Cheesecake is the dessert you make to wow your friends and family who think you’re kind of weird for paying so much attention to what you eat. It’s the dessert that will make people question their own taste buds, as they’re probably used to eating their cauliflower under a mound of cheesy sauce not in a creamy dessert.

It’s the type of dessert that people will talk about for years to come (“remember that time you put Cauliflower in my dessert?!! Cauliflower!!”) because they suddenly realized that eating better and being healthy doesn’t mean you have to miss out on the foods you love, you just need to think differently about how you make them.

This Lemon Cauliflower Cheesecake has the texture of a mousse cake rather than a baked cheesecake as it is set with gelatin (you can make a vegan version using a vegan friendly stabilizer or omitting the gelatin and making individual parfaits).

It is made dairy free and nut free by using coconut cream rather than cashews, which is commonly used to make dairy free cheesecakes, and the base is also made nut free and egg free making this Lemon Cauliflower Cheesecake a super allergy friendly treat.

Hiding vegetables in desserts isn’t just for your kids!!

Gluten & Dairy Free Lemon Cauliflower Cheesecake - Mummy Made.It - Happy Tummies

Gluten & Dairy Free Lemon Cauliflower Cheesecake

Gluten free, wheat free, dairy free, soy free, nut free, egg free

SERVES: 12-16
SETTING TIME:  4 hours


Biscuit Base

300 grams of biscuits (use store bought or make these Healthy Tiny Teddies- one batch is more than you need)
½ cup (110g) coconut oil, slightly softened (not melted)
½ cup (170g) maple syrup (rice malt syrup or honey can be substituted)
1 tbsp vanilla extract
1 cup (125g) plus 2 tbsps arrowroot or tapioca flour
⅔ cup (100g) plus 2 tsps coconut flour
½ tsp bicarb soda
¼ tsp salt
Extra (for base) ⅓ cup (75g) coconut oil, melted

Lemon Cauliflower Cheesecake Filling

1 cup steamed and mashed cauliflower
1½ cups coconut cream (this will require 2 x 400ml cans of coconut cream, lid removed and placed in the fridge overnight to thicken. Only use the thickened cream, not the watery part)
½ cup (170g) maple syrup (rice malt syrup or honey can be substituted)
2 tsps vanilla extract
Dash of salt
⅔ cup (165mls) lemon juice
Zest of 2 - 4 lemons (depending on the tartness)
2½ tsps gelatine (omit for a vegan version or use a vegan friendly stabiliser)
3 tbsps of water


Biscuit Base

  • Put all the ingredients (except the extra coconut oil) into a blender/mixer and process until combined. Scrape the edges down to ensure that all the ingredients are incorporated. Alternatively use a bowl, a mixing spoon and some arm strength and mix until combined
  • Wrap the dough in plastic and leave at room temperature for 30 minutes to firm
  • Pre-heat the oven to 180°C. Line 2 baking trays and grease. Take 1 tablespoon of mixture and roll into a ball. Place on the tray and flatten (not to flat but less rounded)
  • Place the tray in the oven and bake for 8 - 10 minutes. Before removing from the oven check that the bottom of the cookie has firmed and they have turned a golden brown colour. The cookies will firm up upon cooling
  • Once the cookies have cooled, place them and the melted coconut oil in a blender and process until fine crumbs form and the mixture starts to bind
  • Take a lined 20cm springform cake tin and press the mixture into the tin. Make sure the bottom and sides are evenly covered
  • Place the tin in the freezer for 30 minutes then remove and fill

Lemon Cauliflower Cheesecake Filling

  • Place all the ingredients (except the water and gelatine) in a blender and process until smooth. Check the lemoniness of the filling and add more zest if required
  • In a small bowl sprinkle the gelatine over 3 tbsps of water and allow to sit for 3 minutes to set. Fill a larger bowl with hot water and place the gelatine bowl over the water and dissolve (alternatively do this in a small saucepan over a low heat)
  • Add the dissolved gelatine mixture into the cream and blend until combined
  • Pour the cream into the set biscuit base and place on the fridge for 4-6 hours or until set (over night is okay)
  • If desired, top with lemon segments. The Lemon Cauliflower Cheesecake must be stored in the fridge

Vegan Version

  • If using a Vegan friendly stabiliser follow it's instructions and add to the blended cream mixture
  • If not using a stabiliser, make individual parfaits instead by pressing the processed cookie crumbs into a glass and making layers with the lemon cauliflower cream and the cookies

 Recipe From - Copyright 2017 Mummy Made.It & Happy Tummies


Enjoy! Lisa & Lisa x

About Lisa McInerney from Mummy Made.It

Mummy Made.It - Happy Tummies

Lisa McInerney is a mum and a Chiropractor from Victoria with a passion for healthy, creative baking. With 3 young children she knows the value of providing the best possible nutrition to create healthy bodies and minds. Her website, Mummy Made.It, features healthier versions of your favorite desserts and treats using gluten free, paleo friendly and natural ingredients. Lisa has a fascination with using sweet potato in desserts and many of the recipes use vegetables and fruits in ways you have never imagined. Healthy can be Tasty!