Raspberry, lime and coconut cheesecake

Prep Time 30 minutes
Cook Time --
Servings 12-15 servings
Despite the fact that this impressive cheesecake has 3 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 also tastes as good as it looks! Don't hesitate to switch out the raspberries for mango, frozen blueberries or strawberries - each one will be just as delicious.
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How it's made: date-nut base

Ingredients

Directions

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

How it's made: Creamy coconut-lime layer

Ingredients

  • 1 cup of , soaked in hot water for 15 minutes then drained and rinsed
  • 1/3 cup of coconut cream: the fatty, solid part of a can of coconut milk
  • 1/2 cup of
  • Zest and juice of one lime
  • 1/4 cup of agave syrup or maple syrup

Directions

  1. Place all the ingredients in the bowl of a food processor and mix until smooth and creamy, about 2 minutes. Pour the mix into the pan with the date-nut crust and put into the freezer again.

How it's made: Raspberry layer

Ingredients

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

Directions

  1. Clean the bowl of the food processor, and mix all of the ingredients (set aside some whole berries for garnish). Mix until smooth and creamy, then mix in the berries. Pour the mix into the cake pan.
  2. Garnish with the remaining berries and some grated coconut if desired.
  3. Freeze the cake for at least 2 hours before cutting into slices and serving. The cheesecake will keep for up to 10 days in the freezer if wrapped well. Take out frozen slices to thaw for about 20 minutes before serving.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.

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