coconut lime cheesecake
Sometimes, my love of chocolate begins to worry me. There are days when I look at the sweet recipes on my blog, and realise just how dominant chocolate is in my creations. It’s definitely safe to say it’s an ingredient I cannot live without. However, I’m aware that for some people, that’s not the case – not everyone is a fan of chocolate. Somedays, even I want a sweet treat that’s a bit different. Today was definitely one of these days.
Before, I would never choose a fruity or citrusy dessert. I was much more of a chocolate or caramel kind of person. However, it wasn’t until my vacation to LA, where I found my love of raw cheesecakes. It felt like an eye opening to a whole new world of desserts and flavours (which is heaven if you have a sweet tooth like me). Since returning home, I’ve loved experimenting and developing my own take on these raw desserts. A particular favourite recipe of mine has been a Coconut Lime Cheesecake. Obviously, as stated before, my love of chocolate desserts left me shocked at just how much I enjoyed a fruity alternative. This sweet temptation is so rich and creamy that I simply couldn’t resist it. It only makes a small recipe, so you can either pour the contents as I did into a small cake tin, or try serving it into individual cups as an alternative. Either way, I hope you fall in love with this sweet treat as much as I did!
coconut lime cheesecake
makes 1 small cake, serves about 5-6
for the base:
1/2 cup (80g) almonds
1/4 cup (15g) desiccated coconut – I used Coconut Merchant
5 dates (30g)
1 tsp raw coconut oil – I used Coconut Merchant
for the top:
3/4 cup (110g) cashews
1/4 cup (60g) full fat coconut milk – I used Coconut Merchant
2 tbsp coconut oil – I used Coconut Merchant
1 lime – zest and 2 tbsp lime juice
2 tbsp maple syrup
1. Firstly, make your base. Add the almonds into a food processor/blender and blend until finely ground. Then, add in the dates, desiccated coconut and coconut oil. Blend again until the dates have broken down and the mixture sticks between your fingers when pressing. Pour the base into a small cake tin with a removable base (or individual glasses if you want to try it that way), and then press down until firm. Move the base into the fridge to keep cool while you make the topping.
2. Next, make the creamy topping. Add all of the ingredients into a blender, and blend until smooth. If your blender isn’t that strong, then I suggest blending with 1/2 of the cashews first until smooth, and then adding in the second half of them to blend again. When the mixture is smooth, remove the base from the fridge, and pour the creamy cheesecake on top.
3. When all of the mixture has been poured into the tin, move the cake into the fridge to set for at least 2-3 hours, until the top of the cake is firm. Alternatively, you can move it to the freezer for about 1 hour, and then to the fridge for half an hour if you want to speed up the process. When the cake has set, remove from the tin, and decorate with extra desiccated coconut and lime zest to finish. Then slice and serve.