Lemon and ginger cheesecake bites

When I get a little run down or if I catch a cold, I’ll always make myself a little concoction of lemon, ginger, honey and hot water which seems to work a treat and tastes delicious too. The tartness of the lemon, spiciness of the ginger and the sweetness of the honey are just a great combination taste-wise, as well as having lots of lovely healing powers between them too.

Last time I felt a bit poorly, I sat on the sofa snuggled up and sipping away and decided I needed to create a recipe showcasing these fabulous flavours, as they really do work so well together. So I came up with these amazing lemon, ginger and honey cheesecake bites! They are just heavenly – the base tastes just like gingerbread and the creamy cheesecake layer is refreshingly zingy at the same time as being gorgeously sweet thanks to the lemon and honey.

So next time I’m feeling under the weather I think I’m just going to make myself a batch of these to go with my hot drink, to give myself the best chance of getting better of course…all in the name of a speedy recovery! And I should probably keep consuming them as a preventative measure too…as, I reckon, should you – they’re just so yum!


For the base

  • 1 1/4 cup cashews
  • 1 1/4 cup oats
  • 1 cup dates
  • 1 thumb sized piece of fresh ginger
  • 1 tbsp coconut oil

For the cheesecake layer

  • 1 cup cashews soaked in water for at least 4 hours
  • 1 cup coconut cream
  • 1/2 cup coconut oil
  • 1/2 tsp vanilla
  • 4 tbsp maple syrup (or honey)
  • Zest of 1 lemon

To make the base, simply pop the ingredients into your food processor and blend for a couple of minutes, until they form a big sticky ball. In a lined baking tin or cake mould, press down the mixture with a spoon until it is flat and evenly distributed, then set aside while you make the cheesecake layer.

To do this, again place all the ingredients in a food processor or high speed blender and blend until completely creamy, testing the mixture every minute or so to check. It should take around five minutes but this will depend on the speed and power of your equipment. Once you have a super silky texture, spoon it into your mould, even it out with a spoon and place in the freezer for at least two hours to set. Cut into squares and enjoy!

Love, Mrs H xx

White chocolate and raspberry cheesecake


In the Hollingsworth household, every family meal warrants the appearance of my mother-in-law’s white chocolate and raspberry cheesecake. It’s become somewhat of institution – she once made a Baileys cheesecake instead and all hell broke loose, so she’s definitely learnt her lesson there! Be it a Sunday roast or a birthday gathering, you can count on two things – firstly that you will go home ridiculously full up (the food is amazing and enough to feed at least one small army) and secondly that a white chocolate and raspberry cheesecake will feature as part of the ever-abundant dessert buffet. And for good reason – there’s something undeniably perfect about the combination of tart, juicy raspberries with the rich, creamy sweetness of white chocolate. Continue reading

Blueberry coconut slices

I’ve been trying to have a bit of a kitchen clear out recently, as there just seems to be so much stuff everywhere and it had gotten to the point where everything was a bit higgeldy-piggeldy (a phrase you just don’t hear enough these days) and it was really beginning to annoy me, so I started tackling it bit by bit. So, while baby H napped soundly, I got my cupboards in order, reshuffled the cabinets and then set to work on the freezer.  Continue reading

Peanut butter and raspberry jam cheesecake slice 

Peanut butter and raspberry jam cheesecake slice

I’ve said it before and I’ll say it again – peanut butter is one of the loves of my adult life. I’ll happily eat it on its own, but I’m fully aware that there are some foods out there that complement it beautifully too. Chocolate is one (try our peanut butter chocolate cheesecake slice if you don’t believe me) and jam (or jelly to our American pals) is another. In fact we must applaud our friends across the pond for this delicious combination as they came up with PB&J over 100 years ago! It seems to have taken its time to become quite as popular in old Blighty, but the PB&J revolution is definitely now growing momentum over here too. Continue reading

Raspberry ripple mini cheesecakes

raspberry ripple mini cheesecake heart
I’m not a massive ice cream person these days, but when I was younger we’d always have raspberry ripple ice cream at my grandparents house for dessert, and I used to love it. So I guess this recipe is somewhat of a nostalgic one, but with a healthy twist. Raspberries are one of my favourite berries, I get so excited when they come into season (and so sad when they go out of season, but I guess that’s what my freezer’s for) and this year I was desperate to go raspberry picking. However with the arrival of baby H we had a pretty busy summer so we never quite managed to go, but it’s definitely on my list for next year! If you have any recommendations of where’s good to pick them near London please do let me know! Continue reading

Six ingredient chai-secake

I’m super proud of this recipe for two reasons; 1) I love a pun and 2) it’s really yummy. I fell in love with chai tea when Mr H and I went to India in November 2013 (which now feels like a lifetime ago); we’d drink it in little terracotta pots which we’d then smash on the floor afterwards (which is the local custom rather than through our sheer clumsiness I might add). The combination of a blend of intense and comforting spices and a gorgeously creamy texture make it such an amazing drink, and you only need a little as it’s pretty rich!  Continue reading

Neapolitan cheesecake

My birthday (which is the 24th April if you were wondering) often falls within the Jewish holiday of Passover, and this year is no exception. Don’t be deceived though by the word ‘holiday’ – this is not a good thing! During the eight days of Passover we refrain from eating anything with yeast in it, because when the Children of Israel were escaping Egypt they didn’t have time for their bread to rise, so they had to take unleavened bread with them. Or so the story goes. Continue reading

Peanut butter chocolate cheesecake slices

Some people are so anti other people being healthy. I don’t know if it’s because they’re jealous (which would be weird) or because they simply don’t understand the rationale behind clean eating, but there are haters, and there seem to be quite a lot of them.

Yes, my juice is green, but it doesn’t mean it’s not sweet. Yes, my pizza base is made of cauliflower, but that doesn’t mean it’s not tasty. And yes, my peanut butter chocolate cheesecake doesn’t contain any gluten, dairy or refined sugar but that sure as hell doesn’t mean it’s not the most insanely delicious thing I’ve ever tasted. Continue reading

The world’s best chocolate orange cheesecake


I’ve always had a little thing for chocolate cheesecake. Maybe it’s down to my  Jewish roots (the Jewish festival of Shavuot is celebrated by eating cheesecake – #winning) or maybe it’s just because it’s insanely delicious.

When I was little my favourite thing in the world was a triple chocolate cheesecake from Marks and Spencer – I used to savour every mouthful and finish every morsel. On holidays to America we’d always end up making a subconscious beeline for the Cheesecake Factory and stuffing ourselves silly with their unbelievably tasty (and unbelievably unhealthy) offerings. Continue reading