Lime and raspberry vegan cheesecake
Creamy and zesty, this vegan cheesecake is a flavour sensation. It’s packed to the brim with plant-based goodness.
Serves
16
Prep
30m
Note: + 4 hours soaking, 5 hours freezing & 30 mins standing time
Cooking
0m
Ingredients
- 700g cashews
- 1/2 cup (80g) almond kernels
- 1/2 cup (40g) shredded coconut
- 8 fresh dates, pitted, chopped
- 1 tbs coconut oil, melted
- Pinch of salt
- 2 limes, rind finely grated, juiced
- 2 x 270ml cans coconut cream
- 1/2 cup (125ml) maple syrup
- 250g fresh or frozen raspberries
Method
STEP 1
Divide the cashews evenly among 2 heatproof bowls. Pour over enough boiling water to cover. Set aside for 4 hours to soak.
STEP 2
Grease a 20cm (base measurement) springform pan and line the base and side with baking paper.
STEP 3
Place the almonds and coconut in a food processor. Process until finely chopped. Add the date, coconut oil and salt. Process until the mixture holds together when pinched. Spoon the almond mixture over the base of the prepared pan and use the back of the spoon to spread and press evenly over the base. Place in the freezer for 30 mins to set.
STEP 4
Meanwhile, drain 1 bowl of cashews and place in a blender. Add the lime rind, lime juice, half the coconut cream and half the maple syrup. Blend until very smooth and creamy. Pour over the almond mixture in the pan and smooth the surface. Place in the freezer for 30 mins or until firm.
STEP 5
Drain the remaining bowl of cashews. Place in a clean blender with the raspberries, remaining coconut cream and remaining maple syrup. Blend until very smooth and creamy. Pour over the lime layer in the pan. Smooth the surface. Place in the freezer for 4 hours or until firm. Store in the freezer until ready to eat.
Dietary information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
