coconut lime cheesecake vegan

Really helps to get a good visual not only on the final product, but the prep and assembly journey along the way. Hi there Marisa! Store in an air-tight BPA-free container in the freezer until ready to serve because they will get soft and lose their shape if left out at room temperature. This No-Bake Key Lime Cheesecake is an easy and healthy recipe made with only 9 clean, real food ingredients. Can someone help me out here??? Thanks, Absolutely you can. If you use macadamia nuts instead of cashews (cashews just aren’t my fave), do you still have to soak them? Thank you for this posting. How long can it keep in the freezer ? On this recipe, I don't have it fluffed up very much, but you can make it fluffy like on this recipe: https://thehealthyfamilyandhome.com/raw-vegan-pumpkin-mini-cheesecakes/. It’s very rich so a small slice goes a long way and it’s important to remember that even though it’s made from healthy ingredients, it’s still high in calories, so you wouldn’t want to eat more than one slice at a time. Hi Caralee! Since 2012, I've been sharing my easy and healthy plant-based vegan + gluten-free recipes made with real food ingredients that help you feel good about what you eat! Thanks for trying out the recipe and for letting me know you enjoyed it, I really appreciate it . Hope you love it. I would love to see a photo of the ones you made, but I don't think you can add a photo here in the comments section. Cannot wait to make this again. How long would you suggest leaving them in the freezer for ? I specialize in creating easy, healthy plant-based recipes that are gluten-free + vegan and made with clean, real food ingredients that you can feel good about eating. Thank you so much for your kind comments...they really mean a lot to me. Key Lime Juice: You can use key limes or regular limes for this recipe. When ready to serve, remove the cheesecake from the freezer and set out at room temperature about 5-10 minutes to slightly thaw enough to remove from the pan, but not too long because the cheesecakes will get soft if let out at room temperature. Hope you enjoy! Remove the cheesecake pan from the freezer and divide the cheesecake filling evenly onto the top of each of the crusts. Can you tell me the name and size of the springform pans? I think that would be delicious and would make it even creamier. I made the cheesecake but haven’t tried it yet. Thanks for sharing this recipe! it is way more better! I'm so happy to hear that you liked the recipe! Hi there Cindy! I love being vegan. Hope you enjoy, I made this cheesecake and it was such a hit, the men loved it and they are the ones im trying to impress with clean desserts. Any larger supermarket should have them. You sound exactly like me, I was eating mostly vegan and thought I was eating healthy, but was eating as a "junk-food" or "processed-food" vegan with most of my foods being processed and hardly and fruits and veggies. This recipe is nothing like a regular cheesecake. I’ll send you the link once it’s published, Hi should the base be crunchy my is very moist is this ok If it is too moist, try making the base a little thinner. Nutritional information is for 1/2 cheesecake which is (1) serving. No matter which variety you use, you will need 1/2 cup of key lime or regular lime juice to make this recipe. (Note: I’ve outlined the step-by-step here, but find the full recipe and directions at the end of this post)The first step is to make the oat crust that the filling will sit on. 1/4 cup ( 60 grams) coconut cream (the top, solid part from a can of full-fat coconut milk that’s … I wish you luck on your detox and thanks for helping to share information on eating healthier . So happy to hear that you loved them and the recipe worked well for you! The popsicle moulds are a great idea, thanks for the tip! Step 2: Prepare The Filling: I've used this in parfaits, as a topping on waffles, brownies, berries, cheesecakes...it's so versatile, I love it! Here are some typical ingredients in a traditional key lime cheesecake: This recipe is made with nutrient-dense ingredients which makes it healthier than a traditional cheesecake. Hi Caity! I'm so happy you liked the recipe and thanks so much for the feedback! . Reply. Cacao butter can be used as a substitute for coconut oil and can "hold everything together" as well. Freshly squeezed limes will give the best flavor and most nutrients since it hasn't been pasteurized, but you can always use store-bought organic lime juice. You just need a nut that is creamy. If you like and can have cashews, I would definitely go with cashews over almonds. This looks amazing! Coconut Oil: If you don't like the taste or smell of coconut oil, you can use organic refined coconut oil which has zero coconut taste or smell. I’m so glad you enjoyed it, I made this for a dinner dessert. Add all ingredients for the crust to a food processor and process until it has a wet, sticky texture and the dates and almonds are broken down into tiny pieces. Here is how to make this recipe and I'll show you with step-by-step instructions below. Learn more... 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FB would probably be easier though. Thanks for the high-quality notes and photos, BTW. If it’s too thick just add a little more water. just a note that limes and key limes are two different fruits...the taste is decidedly different... Hi there Rebecca! There are a couple of things you can try. This can be made the day before. I don’t buy a specific brand for this product, just whatever they have. If you don't have a 6-cavity cheesecake pan you can use a different size like these mini cheesecakes or even standard-size silicone muffin cups. It makes me excited that such a beautiful and delicious cake can be made purely from natural ingredients. It’s the smaller shredded pieces. Hope you enjoy, Try raw pulped parsnips – mash in food processor to become sweet and succulent. You could use either one for this recipe, but the flavor will be a little different between the two, as well as, how many you will need to juice. They will last for a week or two in the freezer, in an air-tight container. Although I do ~not~ use non-stick cookware for baking or cooking, I use this pan occasionally and only because I use it to make raw desserts...I've never baked in it or heated it in anyway. Just made this recipe and its really yummy! Thank you so much for this recipe. i’ve served this to non vegans and they loved it (plus, it’s a pretty dish, especially if garnished with lime zest)! Thank you for sharing it! I use the coconut milk in a can. Didn’t have enough lime juice so use a combination of lime and lemon juices. We are a plant-based family and 2 of us can't have gluten so a YUMMLY search turned up your recipe. I made this cheesecake its so good and I am not vegan. There are differences for sure but they are both equally as delicious and the great thing about the raw version is you feel fabulous after eating it. Made these this morning. Not to take away anything from this recipe, but it does have a very strong macadamia nut flavor to it, whereas cashews don't really give a flavor but just creaminess. Thirdly, you can add various toppings such as: Lastly, remove the pan from the freezer and allow the cheesecakes to slightly thaw just enough to remove them from the pan. Served with raspberry coulis which I highly recommend! Hi there Bre! The base isn’t meant to be crunchy. because i have an amazing recipeeee!!!! Instructions In a food processor (or blender), fitted with a metal blade, add the soaked cashews, lime juice and almond milk. DOWNLOAD A FREE COPY OF THE BUSY WOMAN’S GUIDE TO SELF CARE! I really appreciate the effort you put into each post - especially all the great tips of the ingredients and where to buy some of them. So good that I posted it on my FB page Real Food Pledge! The pan I used is a special cheesecake pan and it is non-stick. Warm regards! I'm the published cookbook author of CLEAN DESSERTS and content creator of The Healthy Family and Home website. If you are a big fan of key lime and macadamia nuts, you will just ~love~ this healthy dessert! . I want to take it to work, however we do not have a freezer. Once the crust is made, you’ll then press it into muffin cups and then chill them while you make the cheesecake filling.Next, you’ll make the coconut lime cheesecake filling by blending all of the ingredients together in your high speed blender.Once blended, pour the filling into ea…