Key Lime Raw Cheesecake
Are you craving cheesecake? Check out this recipe for raw lime cheesecake: it’s vegan and gluten-free too! So yummy! I made the crust to be raw and gluten-free based on nuts and dates. The filling is an adaptation based on a recipe inspired by Cafe Gratitude.
Key Lime Raw Cheesecake
Servings: 12
Ingredients
- Crust:
- 1 1/3 cups pecans
- 1 1/3 cups cup walnuts
- 1/4 teaspoon vanilla
- pinch of salt
- 1/2 cup diced crystallized ginger
- 1/3 cup packed dates
- maple syrup or agave to make mixture sticky
- Filling:
- 3 cups soaked cashews soaked for 3 hours in water don’t soak any longer
- 1 1/2 cups almond milk
- I cup fresh lime juice
- 2 teaspoon packed lime zest
- 3/4 cup agave or maple syrup
- 1 teaspoon vanilla
- A pinch or two of salt
- 3 tablespoons lecithin
- 3/4 cup coconut oil or coconut butter
Instructions
- Crust:
- Add pecans, walnuts, vanilla and salt In the bowl of a food processor fitted with an “S” blade. Process until finely crumbled. Note: you want fine crumbles, not nut butter. Process just a bit – too much processing will create nut butter.
- Continue processing while adding crystallized ginger, dates and maple syrup in small amounts. Keep adding until the crust starts sticking together.
- Press completed crust onto bottom of greased, with coconut oil or coconut butter, 9 1/2 inch springform pan.
- Filling:
- Blend all ingredients until smooth – except lecithin and coconut butter. (I prefer to use a VitaMix but a food processor or blender will work).
- Add lecithin and coconut butter and continue blending until well incorporated.
- Pour into the springform pan with prepared crust and set in the refrigerator overnight.
- After the pie has set overnight, cut, serve, and enjoy!
Hope you enjoy this easy vegan recipe!
Notes
You can conserve leftovers in the fridge for several days.
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