Zesty raw vegan lime cheesecake recipe

Calories
190

Fat
26g

Saturates
7.6g

Protein
3.4g

Carbs
22g

Sugars
29g

Given the cook-at-home nature of Choithrams and natural variations in ingredients, nutritional information is approximated. See details

Zesty raw vegan lime cheesecake

About

Ingredients

Method

Put all of the base ingredients into a food processor and pulse until you have a mixture resembling a buttery, biscuit crumb base. Scrape out into the bottom of your cake tin and press down firmly and evenly.
Next, put all of the topping ingredients into the food processor (except the desiccated coconut and lime zest) and blend until completely smooth. You will have to stop the machine a few times and scrape the sides down into the mixture. You may also need to add a couple of tablespoons of cold water to the mixture to help it blend, depending on how long your cashews soaked and how juicy your limes are. This can take up to 10 minutes so don’t give up!
Mix half of the lime zest into the creamy topping with a large spoon, then scoop and pour the mixture on top of the base. Spread evenly, sprinkle with the remaining lime zest and some desiccated coconut for a fab finish.
Cover carefully with cling film and set the cheesecake in the fridge (for four hours) or freezer (for 60 minutes, or you can leave it in the freezer and defrost it when you want it).
When it has set, it should come out of the cake tin very easily. Keep in the fridge until you serve.