Key Lime Raw Vegan Cheesecake
Prep time: 20 mins
Cook time: 2 hours
Total time: 2 hours 20 mins
No sugar overload and no dairy, this key lime raw cheesecake recipe uses whole, raw foods, to make the most delicious and nourishing treat.
1¼ cup mix of raw pecans, brazil nuts and walnuts (soaked overnight or for at least 5 hours)✓
¼ small ripe banana ✓
½ tsp sea salt ✓
1½ cups raw macadamia nuts (soaked overnight or for at least 5 hours) ✓
½ cup almond milk ✓
½ cup lime juice ✓
8 tbsp organic maple syrup ✓
1 tsp organic vanilla extract ✓
8 tbsp organic coconut oil ✓
Chopped nuts and zest of 1 lime to serve ✓
Place your soaked mixed nuts into a food processor, pulsing until they form a coarse meal.
Add 2 tbsp coconut oil, 2 tbsp maple syrup, vanilla extract and salt and process again, before adding ¼ ripe banana and processing until the mixture becomes sticky.
Scoop out the mix and spread over the bottom of a lined cheesecake pan, and press down firmly.
Keep the base in the freezer to harden while you prepare the filling.
Place the soaked macadamia nuts, almond milk, lime juice, 6 tbsp maple syrup, vanilla extract and 6 tbsp coconut oil into a powerful blender and blend until smooth and creamy.
Remove the cheesecake pan from the freezer and pour the filling on top of the crust, using the back of a spoon to ensure an even top.
Return the cheesecake pan back to the freezer for approximately 2 – 3 hours or until firm.
Remove the cheesecake from the freezer and let sit at room temperature for 5 – 10 minutes to thaw slightly to get a creamy consistency closer to that of regular cheesecake.
Garnish with whatever toppings you like – try crushed walnuts and lime zest, shredded coconut, or lime wedges.
E N J O Y !