Sweet, satisfying AND healthy? This no-bake cheesecake ticks all the boxes, and is vegan and refined-sugar free.
The versatility of the blender-based recipes and making foods that are quick – is a great way to be dynamic with the food that we are eating but also not compromise good nutrition.
I am the first one to put my hand up for something sweet, but it’s got to be healthy and this recipe ticks all the boxes!
Raw Cashew and Lime Cheesecake
Pre: 10 minutes (+ 4 hours soaking)
Cooking: 180 minutes
- 2 cups macadamia nuts
- 1 ½ cups cashews
- ½ cup dates, pitted
- ¼ cup dried coconut
- 6 tbsp. coconut oil
- ¼ cup lime juice
- ¼ cup honey or maple syrup
- ½ vanilla bean
- 3 cups mixed berries such as blueberries and raspberries
- Place macadamia nuts in a large bowl, and cover with cold water. Place cashews in a separate bowl, and cover with cold water. Soak the nuts for four hours, then rinse, drain, and set aside.
- Pulse macadamia nuts and dates in a blender (like the KitchenAid K400 Variable Speed Blender) to a sticky, crumb-like consistency.
- Sprinkle dried coconut on the bottom of an 8-inch pie pan. Press macadamia nut mixture onto coconut to make the crust.
- Place cashews, coconut oil, lime juice, honey/maple syrup and 6 tbsp of water in the bowl of the food processor.
- Scrape seeds from vanilla bean into food processor bowl, and purée until smooth.
- Pour mixture onto crust, and freeze 1 to 2 hours, or until firm.
- Remove from the freezer, slice while frozen, and transfer to a serving platter. Defrost in the fridge for 1 hour, or on a countertop for 30 minutes; top with berries, and serve.
Recipe courtesy of Zoe Bingley-Pullin for KitchenAid.