Key Lime Raw Cheesecake

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.

 

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Key Lime Raw Cheesecake

Prep Time30 mins
Cook Time12 hrs
Servings: 12
Shared by: Greg

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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