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Lime Cheesecake

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Easter is going to look very different this year. Normally the mister and I would be heading to Brockville in our new car (our car has barely moved since we got it) to see my family. We would have a bunch of groceries in tow to create a couple of vegan options for dinner or lunch that would have our entire family together. I’m sure that anyone reading this may have a similar experience or quite possibly a very different one but whatever your plans were for Easter, I think it’s safe to say they look very different now. So here we ARE! Adapting with the best of them! I made this beauty for rawcology and had the best time dressing it up. Thankfully there is a local shop that sells flowers that is still open. 

This RAW VEGAN cheesecake was made in a 7” springform pan. I sprayed the edges with coconut spray and opted to not line with parchment so I could get a clean line. Truth bomb, I still ended up doctoring the sides as it slightly stuck. Nothing my handy offset spatula couldn’t fix. If you have mini springform pans i am quite sure you could make mini ones for this weekend. If you try it, let me know!

woman pouring homemade granola from a glass jar into a white bowl

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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Lime Cheesecake

This vegan Lime Cheesecake is so fitting and beautiful for this time of the year. All the flowers are starting to bloom so decorating this cake felt whimsical.
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Servings: 8 pieces
Author: Teri-Ann Carty
Prep Time: 12 hours
Cook Time: 4 hours
Total Time: 16 hours

Equipment

  • spring-form pan
  • freezer
  • blender or food processor

Ingredients

FILLING INGREDIENTS

  • 2 ¼ cups raw cashews (soaked overnight)
  • 1 cup full fat coconut milk
  • ⅓ cup maple syrup
  • ½ cup fresh lime juice
  • 3 tbsp grated fresh lime zest
  • 2 tbsp coconut oil melted
  • pinch of sea salt

CRUST INGREDIENTS

  • 1½ cups raw walnuts
  • 1 cup desiccated coconut
  • 3 tbsp maple syrup
  • ¼ tsp fine sea salt
  • zest of 1 lime
  • ½ tsp vanilla
US Customary - Metric

Instructions

  • For the crust, place everything in a food processor and pulse to combine. “Dough” should stick together when you pinch with your fingers.
  • Transfer to the bottom of springform. Working from the centre out, press into the pan. I worked the crust halfway up the spring-form pan. Make sure you press hard so that once cut, it will stay together.
  • Place in the freezer to set.
  • For the filling, rinse the soaked cashews. Place all filling ingredients except melted coconut oil in a high speed blender. Blend until smooth.
  • Once smooth, add in melted coconut oil and blend again.
  • Pour filling into the prepared crust. I tapped the cake on the counter a few times to release any air bubbles. Try to make sure the filling is smooth and even before placing it in the freezer to set. I let mine set for 4 hours until fully frozen.
  • Once you are ready to dress, remove from the freezer and place in the fridge for up to 30 minutes. This will soften but not totally de-thaw.
  • Remove from fridge and prepare to gently remove springform away from the cheesecake. Have an off-set spatula on the ready to smooth out any rough edges.
  • Once the cheesecake is out and smooth you are good to dress it up any way you desire. I grated more lime on top, placed fresh lime wedges and played with flowers but the choices are all yours

Nutrition

Nutrition Facts
Lime Cheesecake
Serving Size
 
1 piece
Amount per Serving
Calories
561
% Daily Value*
Fat
 
47
g
72
%
Saturated Fat
 
18
g
113
%
Polyunsaturated Fat
 
13
g
Monounsaturated Fat
 
11
g
Sodium
 
184
mg
8
%
Potassium
 
524
mg
15
%
Carbohydrates
 
33
g
11
%
Fiber
 
5
g
21
%
Sugar
 
16
g
18
%
Protein
 
11
g
22
%
Vitamin A
 
13
IU
0
%
Vitamin C
 
6
mg
7
%
Calcium
 
69
mg
7
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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