Hey there! If you're reading this, you're probably a cheesecake lover. You've likely come across various recipes online—some require baking, while others don’t. In today's recipe, we’ll be using the oven to create a truly irresistible dessert.

You can also check out our blog section, Desserts, for more sweet and healthy recipe ideas!

This cheesecake contains no eggs and is made with delicious, nutritious ingredients, making it perfect for both adults and kids.

Let’s prepare this homemade lemon and mint cheesecake together in just a few simple steps! First, we’ll go over the preparation for the crust, then move on to the creamy filling that makes this cheesecake special. Let’s get started!

How to Make the Cheesecake Crust:

Step 1: Mix all the crust ingredients well with a spoon and spread the mixture into a greased baking dish. You can also use baking paper instead of oil.

Step 2: Press the mixture down evenly with a spoon to form a firm base.

Step 3: Preheat your oven to 180°C. Once heated, bake the crust for about 12-14 minutes. When done, remove it and let it cool while you prepare the cheesecake filling.

For this cheesecake, we’re using Bett’r Hazelnut-Cacao Spread—a 100% organic, no-added-sugar, palm oil-free spread with a rich hazelnut aroma and irresistible chocolate flavor.

For decoration, we’re adding colorful Bett’r Choco Spaceships, made from dark chocolate and naturally colored with fruit and vegetable extracts.

How to Make the Cheesecake Filling:

Step 4: Mix all the ingredients (except the Choco Spaceships) in a food processor on low speed for about 30 seconds, or by hand until smooth. Once ready, spread the mixture evenly over the cooled crust.

Step 5: Refrigerate the cheesecake for about 3-4 hours to allow it to set properly.

Step 6: Decorate with Bett’r Choco Spaceships, which are

• 100% organic
• Dairy-free & vegan
  
• Free from artificial colors
  
• Naturally colored with apple, carrot, spirulina, radish, and more

For a final touch, add a few fresh mint leaves and thinly sliced lemon wedges, lightly baked for a few minutes to bring out their natural sweetness. Be careful not to over-bake, as this may make them bitter.