Cheesecake Raw Vegan Key Lime Cheesecake Recipe 475

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CHEESECAKE - RAW VEGAN KEY LIME "CHEESECAKE" RECIPE - (4.7/5)

Provided by tinathorn

Number Of Ingredients 13



cheesecake - Raw Vegan Key Lime

Steps:

  • For the crust: Using a food processor, process the almonds and coconut to a coarse meal. Add the date paste, vanilla and salt and process until well combined. Press the dough evenly into the bottom of an 8-inch springform pan. Set aside. For the filling: Using a food processor, blend the macadamia nuts, almond milk, key lime juice, agave nectar and vanilla until smooth and creamy, about 3 to 5 minutes. If you're too close to the "liquid max" on the bowl of your food processor then just do this in batches. Pour into the springform pan with the crust. Gently tap the pan on the counter to remove any air bubbles. Place the finished cheesecake in the freezer to set, about 2 hours, or until the middle of the cheesecake is firm to the touch. Decorate with chopped almonds and lime zest before serving, if desired.

For the crust:
2 cups raw almonds
2 tbsp unsweetened coconut flakes
1/4 cup date paste (about 1/3 packed cup of whole pitted dates, run through the food processor first)
1/4 tsp pure vanilla extract
1/4 tsp sea salt
For the key lime filling:
3 cups raw macadamia nuts
1 cup almond milk
1 cup pure key lime juice
3/4 cup raw agave nectar
1 tsp vanilla powder (or vanilla extract)
3/4 cup coconut oil, melted

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  • Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.
  • Next add nuts and process into a meal. Then add dates back in and blend until a loose dough forms - it should stick together when you squeeze a bit between your fingers. If it's too dry, add a few more dates through the spout while processing. If too wet, add more almond or walnut meal. Optional: add a pinch of salt to taste.
  • Lightly grease a standard, 12 slot muffin tin (as original recipe is written // adjust if altering batch size). To make removing the cheesecakes easier, cut strips of parchment paper and lay them in the slots. This creates little tabs that makes removing them easier to pop out once frozen.
  • Next scoop in heaping 1 Tbsp amounts of crust and press with fingers. To pack it down, use a small glass or the back of a spoon to compact it and really press it down. I found the bottom of a glass works well. If it sticks, separate the crust and the glass with a small piece of parchment. Set in freezer to firm up.
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  • Place the almonds into a food processor and pulse until they've broken down a bit. Add the walnuts and pulse until you've reached your desired fineness. Add the dates and pulse until everything begins to stick together. The crust should hold together when you pinch it in between your fingers. If it doesn't, pulse a little bit more.
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