Raw Lime Cheesecake
This Raw Lime Cheesecake is light, refreshing, and perfectly tangy—an ideal no-bake dessert for warm summer days. Naturally dairy-free and vegan, it’s a zesty treat everyone can enjoy.
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Servings: 8
Calories: 345kcal
Ingredients
Crust
- 1 cup macadamias raw
- 12 medjool dates seeds removed
- 1/2 teaspoon sea salt
Lime Layer
- 2 cups macadamia nuts raw, soaked minimum 4 hours
- 1/2 cup maple syrup
- 1/2 cup fresh lime juice
- 2 tablespoons lime zest
- 1/2 cup water
Instructions
- Process the crust ingredients in your food processor or high speed blender until the nuts and dates are crushed and the mixture holds together.
- Scoop out crust mixture and press firmly into four small (11cm) spring form pans or one larger spring form pan (around 25cm) and smooth out with the back of a spoon.
- Add lime layer ingredients to a blender and blend for a few minutes until the mixture is nice and smooth.
- Pour over crust and place in freezer to set for a minimum 4 hours (overnight is best).
- When ready to serve, take out of the freezer at least 20 minutes before serving.
Nutrition
Serving: 1g | Calories: 345kcal | Carbohydrates: 33g | Protein: 3g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 20g | Sodium: 92mg | Fiber: 5g | Sugar: 26g