Coconut Lime Cheesecake
- Course/Dish: Cakes, Pies
- Main Ingredient: Cashews, Almonds, Dates
- Difficulty: Easy
- Cuisine: American
- Equipment Needed: Blender, Food Processor
- Rainbow Green Cuisine: Phase 2
- Makes: 6 muffin sized or 1, 9" pie
This coconut lime cheesecake is a guaranteed crowd pleaser, and if you do end up taking it to a potluck you will surely end up with a fan club asking you for the recipe and forcing you to swear you'll make it again. It is very easy to make and is the perfect sweet spring time dessert with the fresh citrusy juice of lime, sweet delicate vanilla, and the melt in your mouth texture of coconut and cashews. Chef Lisa Pitman recommends that you make this perfect potluck dessert well ahead of time and store in your freezer until your ready to slice it up.
1 cup almonds
½ cup shredded unsweetened coconut
½ cup medjool dates, pitted
½ tsp vanilla extract
pinch of sea salt
1 cup coconut, cashew or almond milk
2 cups raw cashews, soaked and drained
½ cup date paste*
⅔ cup fresh lime juice
pinch of sea salt
2 tsp vanilla extract
½ cup coconut oil
1. In a food processor, pulse the almonds and coconut into a fine flour.
2. Add the dates, vanilla extract and salt. Pulse until the mixture begins to clump together.
3. Press firmly and evenly into a 9 inch springform pan (or 6 muffin liners). Set aside in the refrigerator.
4. In a blender combine the filling ingredients except the coconut oil and blend until smooth.
5. Add the coconut oil and pulse to emulsify.
6. Pour the filling into the prepared crust and chill for at least 2 hours. Garnish with shredded coconut.
*date paste is made by soaking dates in warm water until soft. Draining the dates and blending them in a food processor until a smooth, thick paste is created. It stores very well in the fridge.