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Lime raw vegan cheesecake
Delicious, raw, no animal-derived ingredients: this lime raw vegan cheesecake is all you need for your Cinco de Mayo!
Course
Dessert, Snack
Cuisine
American, Mexican
Prep Time
10
minutes
minutes
Soaking + resting time
7
hours
hours
Total Time
10
minutes
minutes
Servings
1
small cheesecake
Ingredients
Base (crust):
50
gr
Oat flakes
25
gr
Coconut oil
melted
30
gr
Toasted and ground shredded coconut
A
pinch
Salt
1 teaspoon
Pure cane sugar
Zest of one lemon
Filling:
80
gr
Cashews
Soak them for ¾ hours.
Juice from one lime
20
gr
Melted coconut oil
10
gr
Orange juice
2
teaspoons
Pure cane sugar
60
gr
Water
Instructions
Soak the cashews for ¾ hours.
To make the crust:
Slightly toast your shredded coconut to make it golden brown, then grind it. Set aside.
Pulse the oats until they reach a powdery
consistency.
Melt the coconut butter.
In a bowl, mix it with the oat flour, the coconut,a pinch of salt, the zest of one lemon and a teaspoon of sugar.
Line a 15 x 8 centimeters rectangular mould with parchment paper, spread the mixture into the pan and press it to arrange. Freeze it for 20 minutes.
In the meantime, make the filling:
Blend all the ingredients with a high speed powerful food processor until you get a nice and creamy consistency.
Pour it into the mould and freeze
for at least 3 hours.
Decorate with lime zest or reduced lime juice (should become syrupy)
For serving: let it stay at the room temperature until it can be cut easily.