Recipe: Vegan Lime Cheesecake

Take a culinary trip with us across the globe! Try this no-cook, French Polynesian recipe for Lime Cheesecake from Vegan: The Cookbook.

Vegan: The Cookbook by Jean-Christian Jury is a tome with nearly 500 recipes inspired by 150 different countries. The culinary diversity of vegan cuisine is the focus here with vibrant photographs shared throughout. These recipes have been meticulously tested with the assurance that the ingredients are readily available no matter your location. Helpful step-by-step instructions, and prep and cooking times, are also provided—making meal planning a little easier for busy home cooks. Take a trip with us around the globe—first stop, French Polynesia, with this no-cook recipe for Lime Cheesecake.

 

LIME CHEESECAKE (RAW)
Makes: 1 (9-inch/23 cm) Cake
Preparation Time: 25 minutes, plus 1-hour freezing and 2-hours chilling
Cooking Time: None

 

 

Ingredients

For the base:
Vegetable oil, for greasing
2 cups (240 g) raw cashews, soaked in water overnight and drained
1 cup (90 g) coconut flakes
½ cup (120 g) pitted (stoned) dates
½ cup (50 g) raw cacao nibs
A pinch of salt

For the filling:
1 large Hass avocado, peeled and pitted (stoned)
1 ½ cups (360 g) cashews, soaked in water for at least 2 hours and drained
½ cup (120 ml/4 fl oz) melted coconut oil
¼ cup (60 ml/2 fl oz) fresh lime juice
½ cup (120 ml/4 fl oz) maple syrup or agave syrup
1 teaspoon vanilla extract
A pinch of sea salt
1 tablespoon finely grated lime zest (optional)

 

Directions

Grease a 9-inch (23 cm) springform cake pan with vegetable oil. To make the base, using a food processor, pulse the cashews, coconut flakes, pitted dates, cacao nibs, and salt a couple of times until they are mixed and broken down. Spoon the mixture evenly over the bottom of the prepared cake pan. Press with your fingers to make a firm base. Set aside in the refrigerator.

To make the filling, using a food processor or a high-speed blender, combine all the ingredients and process until smooth and creamy. Spread the filling over the base and, using a rubber spatula, create a smooth surface.

Chill the pie in the freezer for 1 hour, then transfer to the refrigerator for 2 hours before serving.

 

Adapted from VEGAN: THE COOKBOOK Copyright © 2017 by Jean-Christian Jury. Published by Phaidon Press.

 

 


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One response to “Recipe: Vegan Lime Cheesecake”

  1. Robin Chesser says:

    This recipe looks perfect for a dessert after a spicy meal.

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