Raspberry, lime and coconut cheesecake

Raspberry, lime and coconut cheesecake

Raspberry, lime and coconut cheesecake

Preparation time: 30 minutes
Servings: 12
Despite the fact that this impressive cheesecake has three layers, we promise that it won't take you all day to make! All you need is a food processor and a good blender to prepare the date-nut mix for the crust and for the creamy cashew layer. This cheesecake tastes as good as it looks! Don't hesitate to switch up the raspberries for mango, frozen blueberries or strawberries - each combination will be just as delicious.

Ingredients

Date-nut base

  • 1 cup nuts of your choice (or a mix: almonds, cashews, pecans, walnuts, Brazil nuts)
  • 1 cup (about 8-10) Medjool dates, pitted
  • 3 tbsp coconut oil, melted
  • 1/4 cup shredded coconut
  • pinch sea salt

Coconut-lime layer

  • 1 cup cashews, soaked in hot water for 15 minutes then drained and rinsed
  • 1/3 cup coconut cream (the solid part of a can of coconut milk)
  • 1/2 cup shredded coconut
  • 1 lime, zest and juice of
  • 1/4 cup agave syrup or maple syrup

Raspberry layer

  • 1 1/2 cup frozen raspberries or a mix of other berries (save some whole berries for garnish)
  • 2 tbsp agave syrup or maple syrup
  • 1/2 cup coconut cream
  • 1/2 cup shredded coconut

Preparation

Date-nut base

  1. Line a cake or loaf pan with parchment paper. 
  2. In the bowl of a food processor, pulse the nuts until they're coarsely chopped. 
  3. Add the dates, coconut oil, grated coconut and salt, and continue to mix until a dough is formed. 
  4. Transfer the crust mix to the pan and press into the bottom uniformly. 
  5. Put the pan in the freezer.

Coconut-lime layer

  1. Place all the ingredients in the bowl of a food processor and mix until smooth and creamy, about 2 minutes. 
  2. Pour the mix into the pan on top of the date-nut crust. 
  3. Return the pan to the freezer.

Raspberry layer

  1. Clean the bowl of the food processor, and mix all of the ingredients until smooth and creamy.
  2. Add the berries (save some whole as garnish).
  3. Pour the mix into the cake pan.
  4. Garnish with the remaining berries and some grated coconut if desired.
  5. Freeze the cake for at least 2 hours before cutting slices and serving. 
  6. The cheesecake will keep for up to 10 days in the freezer if wrapped well. Remove from freezer 20 minutes before serving.
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