Vegan Key Lime Cheesecake
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Raw, vegan, gluten-free, dairy-free, grain-free, paleo-friendly and no-bake cheescake.
| Servings | Prep Time |
| 8 people | 45 minutes |
| Passive Time |
| 190 minutes |
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Ingredients
Crust
- 4 medjool dates organic, large
- 2 tbsp coconut oil organic
- 1/8 tsp vanilla extract organic
- 1 cup Almonds organic, raw
- 1/8 tsp pink himalayan salt
Filling
- 6 tbsp coconut oil organic
- 1 tsp vanilla extract organic
- 6 tbsp maple syrup organic
- 1/2 cup lime juice organic
- 1/2 cup almond milk homemade
- 1-1/2 cup macadamia nuts organic, raw
Servings: people
Units:
Instructions
Crust
- Combine all crust ingredients into a food processor and until it's a you achieve consistency of a crust.
- Fill the bottom of the cheesecake pan with one to two tablespoons of your mixture and press down firmly.
- Let it chill in the freezer to harden.
Filling
- Blend all filling ingredients until smooth and creamy.
- Get your cheesecake pan from the refrigerator and pour filling on top of the crust.
- Return the cheesecake pan back to the freezer for about two to three hours or until it is firm.
Assembly
- Thaw cheesecake for 5-10 minutes - not too long as it will become too soft.
- Top it off with some garnish of your choice. This cheesecake goes well with crushed walnuts, shredded coconut, lemon zest or lime wedges.
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