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Honey, Lemon & Macadamia Cheesecake

Honey and Lemon serve a much better purpose than just a cold remedy, dontcha know? This amazing flavour combo works as a delicious ‘cheesecake’ (minus the cheese) in this dairy and gluten free recipe. Perfect for a special occasion, or just a weekday – with ingredients to healthy, who needs an excuse?!





For the base

  • 1 cup walnuts
  • 1 cup almonds
  • 4 dates (soaked in 1½ cups of water)
  • ½ teaspoon ground nutmeg


For the filling

  • 3 cups macadamia nuts, soaked for 1 hour
  • ¾ cup good quality honey
  • 1 ¼ tablespoons flax meal
  • 1 vanilla pod
  • Pinch of sea salt
  • ¾ cup organic coconut oil
  • 1 lemon, juiced
  • 2 lemons, zested


  • 8 lemons slices
  • Dried orange / lemon peel (optional)



  1. Place the ingredients for the base in a processor and blend to a fine crumb.
  2. Press into a 23cm spring-form tin or 8 mini loose-bottomed tins (as I have used)
  3. Place the liquid from the soaked dates in the food processor and add remaining ingredients.
  4. Blend until smooth then pour over the base.
  5. Chill for approximately 2 hours until set, then garnish before serving.

Serve with coconut cream for an extra treat!

Sally O'Neil - Editor in Chief

Sal is on a mission to prove that healthy and nutritious doesn’t have to be boring – and that even while staying in shape you can have your cake and eat it too. After losing 14kg from adopting a healthier lifestyle, she shares her journey with others on The Fit Foodie Blog. She also works as a commercial food photographer and stylist, is studying a Bachelor of Health Science in Nutrition and Dietetics, and is the author of two cookbooks: Love Move Eat (Bauer Media, 2017) and Meal Prep Plan (Murdoch, 2019).


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