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Vegan Key Lime Cheesecake

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Friday, 21 April 2017

Description

Is there any other dessert more perfect for springtime than key lime pie? This recipe by Amy Lyons of Fragrant Vanilla Cake is like a key lime pie/cheesecake combo. The filling has an impossibly rich and silky texture thanks to the addition of a little sneaky avocado (that you wont even be able to taste!). The crust is a special blend of pistachios, rolled oats, and coconut for sweet and crunchy combo that pairs perfectly with the creamy key lime filling. The perfect balance of sweet and tart.

Ingredients

At a glance
Cakes & Pies
Makes
1, 8 inch cake
Crust

1/2 cup pistachios
1/2 cup finely shredded coconut
1/2 cup gluten free organic rolled oats
1/2 cup pitted medjool dates (if not soft, soak them in filtered water first)
1/4 tsp sea salt

Filling

1 15 oz can organic full fat coconut milk
2 large avocados (about 1 cup mashed)
2 Tbsp organic lime zest
1/2 cup lime juice
1/2 cup maple syrup
1/4 tsp sea salt
1 1/2 cups raw coconut butter (NOT OIL), warmed to liquid
1 large handful spinach
 

Methods/steps

1. Oil an 8 inch spring form pan, and line the bottom with parchment paper.

2. To make the crust, place all ingredients in a food processor, and process until crumbs and starting to hold together. Press into the bottom of the prepared pan.

3. Meanwhile, to make the filling, combine all ingredients in a high speed blender or food processor and blend until smooth. 
 
4. Pour the filling over the prepared crust, and place in the freezer to set for about 4-5 hours (or overnight in the refrigerator if you are not in a hurry).
 
5. Remove from the freezer, un mold, and enjoy!  Store any leftover cake in the refrigerator.
 

Additional Tips

Recipe by Amy Lyons:
http://www.fragrantvanilla.com/