This Key Lime Cashew Cheesecake is cool, creamy and uber delicious!
It’s one of those super versatile recipes:
–Change up the citrus- substitute lemon juice for the key lime juice. I’ve even tried a mixture of orange and grapefruit juice- it all works.
–Make it into adorable mini cakes or pour it into a cake pan for squares.
–Toppings can be simple by sprinkling in a little granola or use a veggie peeler to make mango slices, roll them up and make a mango rose!
It’s a dairy-free cheesecake that impresses everyone.
Happy eating,
~Monique
KEY LIME CASHEW CHEESECAKE
1 cup dates, pitted
1 cup nuts (walnuts, pecans or a mixture of seeds)
pinch of salt
1 1/2 cups raw cashews, soaked
1/4 cup key lime (or preferred citrus) juice
1/3 cup coconut oil
2/3 cup full-fat coconut cream (or scoop out most the cream from to top of a can of coconut milk)
1/2 cup maple syrup
Pre-soak the cashews in water for about 4 hours or up to overnight or quick soak them for 20 minutes using hot water. Rinse well.
Pulse together the dates, nuts and a pinch of salt until it forms a combined dough. Press into the bottom of a parchment-lined pan (could be a round spring form pan, a cake pan or mini muffin pan.)
Melt the coconut oil. In a blender, blend the cashews, lime juice, melted coconut oil, coconut cream and maple syrup until completely creamy.
Pour the cashew cheesecake batter on top of the crust. Place in the freezer until solid, about 2 hours. Remove 10 minutes before serving.
Top with a few berries, toasted coconut, a mini mango rose, or a sprinkling of granola or toasted seeds.
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