I hope I’m not being too ambitious with this recipe! I have literally just finished the final product and have put it in the freezer to set! So today you’ll get a running commentary of how our raw lime & coconut cheesecakes work out!
Let’s Do This!
3.30pm: So far so good, I just have a really good feeling about this dessert!
The crust came out perfectly – sweet, but not too sweet, a little bit crunchy, and it came together beautifully! There’s something so exciting about using a raw base that doesn’t have dates in it! I adapted the original recipe for the base from Minimalist Bakers almond oat crust. I ran out of coconut sugar so I substituted that for maple syrup, and didn’t have enough almonds so used a mixture of almonds and walnuts for the nut base. I also had to wing the quantities, because truth be told, I had no idea how many cheesecakes this base would make! Turns out it’s 12!
4.00pm – I must admit, I’m pretty stoked with how the filling turned out. I’ve made a raw cheesecake before, and found that I didn’t quite blend it enough. I reckon the key to a good raw cheesecake is blending it for a minimum 5 minutes until the filling is smooth and creamy! I also used coconut cream this time, rather than coconut milk and found the substitute to add even more creaminess.
5:00pm – I just checked! They have set! Now to photograph and of course, the taste test….
7:00pm (lighting is starting to get bad here!)
We have success! These beauties turned out a treat!
These raw lime & coconut cheesecakes are: tangy, raw, dairy free, vegan, refined sugar-free, freezable and really easy to make! They pair the perfect Summer combination of limes and coconuts, enough to whisk you away to a tropical island fantasy!
So stoked this recipe turned out! It is such as good feeling when you really want something to work, and it works out first go! I wish this was the same for all our recipes!!! Woohoo!
Let’s celebrate together by making these ASAP! You won’t regret it!
- 1 cup rolled oats (use GF is wanting GF option)
- ½ cup almonds
- ½ cup walnuts
- 2 tablespoons maple syrup
- 3 tablespoons melted coconut oil *
- ¼-1/3 cup lime juice
- 2 tsp lime zest
- 2 tablespoons melted coconut oil *
- 2 tablespoons maple syrup
- ½ cup coconut cream
- 1 cup cashews (soaked 4-6 hours in cold water, or 1 hour in boiling water)
- Process oats in a blender until resembles a fine meal. Remove oats to a separate bowl.
- Process almonds and walnuts until resembles a fine meal.
- Add oats back to processor and add maple syrup and coconut oil.
- Line a 12 hole muffin tray with cupcake cases.
- Spoon about ½ a tablespoon of the base mixture into the cupcake cases, and gently press down until smooth. You will want your base to be about 1 inch thick.
- Smooth out until even.
- Refrigerate until hard.
- Meanwhile make the filling by draining the cashews and adding them to a food processor with the lime juice & zest, coconut oil, maple syrup and coconut cream.
- Blend together until nice and smooth - about five minutes, scraping down the sides of the blender as you go.
- Once mixture is nice and smooth, transfer into a pitcher.
- Retrieve bases from refrigerator. Slowly pour the cheesecake mixture on the top of each base, making it about 1 - ½ inches thick. (see photographs)
- Garnish with a little extra lemon zest and place in freezer until set.
- Serve & enjoy!