This Lime Cheesecake recipe, has been added to my list of fave recipe from the blog. I can't even begin to describe it...the taste...the texture, these healthy cheesecakes are amazing!
If you have never tried a vegan cheesecake made with cashew nuts then now is the time. Once the cashew nuts have been soaked overnight, they blend into a creamy smooth mixture. Mixed with lime juice, maple syrup and coconut oil (to solidify) you end up with a mixture that tastes pretty similar to a traditional cheesecake that we all love...but without the dairy and sugar.
Once you have made this Lime Cheesecake, tick these ones of your list too.....
...yes I am a little cheesecake obsessed! 😍
The trick to making this cheesecake extra delicious and smooth is a high powered blender. Otherwise you may need to blend it for a little longer to achieve a silky smooth consistency.
Thanks Blue Coconut for partnering with us on this post and video. We only partner with brands that we LOVE and are excited to share with our amazing community 😊.
- 3/4 cup almonds
- 3/4 cup sunflower seeds
- Pinch of sea salt
- 1/4 cup dates
- 3 Tbsp Blue Coconut coconut oil
- 1/2 tsp vanilla extract
- Zest of 1 lime
- 2 cups cashew nuts, soaked overnight in water
- 1/4 cup maple syrup
- 1/3 cup Blue Coconut coconut oil
- 1/2 cup water
- 1/2 cup fresh lime juice (about 5 limes)
- 1 tsp vanilla extract
To make the base, first soften the dates by covering with boiling water and leave for 5 minutes. Drain well and squeeze out as much water as possible - this step is optional but does makes them easier to blend.
Blend the almonds, sunflower seeds and salt. Add the rest of the base ingredients and blend or pulse to combine.
Press the mixture into a lined cake tin. Bake for 15mins at 180 degrees. This is an optional step - you can leave the base raw.
To make the lime cheesecake topping drain and rinse the cashew nuts, place cashews with all other ingredients into a blender or food processor and blend until smooth. This can take a couple of minutes depending on the blender or processor that you are using, the longer you blend it the smoother it will become.
Pour the mixture over the base and leave in the freezer to set for at least 2 hours or until set. Alternatively leave overnight in the fridge.
Once set the cake can be stored in the fridge. It also freezes well too!
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