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Lentil Cheesecake

Prep Time: 20 Minutes

Total time: 1 Hour 5 Minutes

Servings: 12-16

Part of our Hidden HealthyTM collection of recipes where we show you unique ways of incorporating lentils into your food, unsuspecting to the picky eater's eye!

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    Pecan Crumb Crust:

    ½ cup graham crumbs

    1/3 cup pecans, finely chopped

    2 tbsp margarine, melted

    2 tbsp brown sugar

    Spiced Lentil Filling:

    16 oz low-fat cream cheese

    ¼ cup brown sugar

    ¼ cup granulated sugar

    2 eggs

    1 cup green lentil purée*

    1 tsp cinnamon

    ¼ tsp nutmeg

    ¼ tsp pumpkin spice

    1 tbsp 1% milk

    1½ tsp cornstarch

    Orange Cream Cheese Icing: (Optional)

    8 oz spreadable low-fat cream cheese

    2 tbsp icing sugar

    1½ tsp orange liqueur

    ½ tsp grated orange rind


  1. To prepare crust, combine crumbs, pecans, margarine, and brown sugar. Press into and up the sides of a 20 cm (8”) springform pan. Chill.
  2. Preheat oven to 180° C (350° F).
  3. To prepare filling, with electric mixer, beat cream cheese and sugars until smooth. Beat in eggs, one at a time, until just blended. Beat in remaining ingredients. Pour into pan.
  4. Bake 45 minutes, until centre is just set.
  5. Remove cake from oven; run a knife around the edge to loosen it from the pan. Cool at room temperature.
  6. Beat all icing ingredients together. Spread over cooled cake.
  7. Cut into 12 wedges.

*Lentil Purée - Place cooked or rinsed & drained canned lentils into a food processor. For every 1 cup lentils, add ¼ cup water. Blend to make a smooth purée with a consistency like canned pumpkin. If needed, add additional water 1 tbsp at a time.

Nutritional Information

  • Serving Size: 105 g
  • Per serving:
  • Calories 269.2
  • Total Fat 14.9 g
  • Cholesterol 62.9 g
  • Carbohydrates 25.2 g
  • Dietary Fibre 2.2 g
  • Sugar 12.9 g
  • Protein 9.2 g
  • Sodium 216.7 mg
  • Potassium 206.8 mg
  • Folate 5%