This Easy Healthy Raw Vegan Lime Cheesecake is absolutely incredible. The filling is so creamy and smooth and the base is so crunchy, you will never know it’s vegan and there is no cooking involved – it’s completely raw! Perfect for vegans who are following a raw vegan diet. Not to mention that it’s so healthy too. It has no oil, no added sugar, no gluten, nothing processed apart from maple syrup.
Also, this recipe is pretty cheap, there are no cashews here which cost a fortune, all the ingredients are easy to get and are not that expensive!
The filling has got avocados in it, but hear me out before you say “ugh” trust me, you won’t be able to taste them at all! They are just there to give the cheesecake a creaminess and a beautiful green color. Your guests or family will never know it has avocados in it!
This recipe is so easy to make, and can be made ahead of time and stay in the freezer for up to 3 months! Just make you sure you take it out for 10 minutes before serving, so that it’s not that frozen.
This recipe only has 7 ingredients:
3. Desiccated coconut
6. Maple Syrup
You have got 3 options to make it easier for you regarding the almonds! Each of these 3 options will work in this recipe, depending only on what you have got at home:
Or almond flour
All these 3 will work! I personally used flaked almonds, since that’s what I had at home.
This recipe makes 6” cake tin, to make it 8” simply double the ingredients. You can pretty much set them in any shapes you like, like cupcake cases, for example, to make them look cute for your kids. I also used cling film to line my cake tin, it simply easier to lift out without ruining the edges. It’s a lot more mess-free and keeps it smooth and clean!
Cuts into 8 slices
Each slice has got approximately 260 calories
FOR THE BASE:
½ cup / 60g Almonds, I used flaked almonds
½ cup / 135g pitted Dates
¼ cup / 35g desiccated Coconut
FOR THE FILLING:
2 large Avocados peeled and deseeded
3 large limes
2 tablespoons of Coconut Oil or just sunflower oil
3 tablespoons of Sweetener like Maple Syrup
1 tablespoon of Water, to help to blend
1 tablespoon of lime zest grated
coconut flakes ( optional )
1. Blend all the base ingredients together until they stick together when pressed. Spoon the base mixture into your cases/tin, push firmly with your fingers
2. Juice the limes and place in a blender with the avocado flesh, sweetener, melted coconut or sunflower oil and blend until smooth.
3. Dollop the avocado lime filling on top of the date base and smooth the top. Top with the lime zest then place it in the freezer for at least 2 hours to set. If you freeze for longer just take out half an hour before enjoying.
This Easy Healthy Raw Vegan Lime Cheesecake will last at least three months in the freezer.