We love a no-bake dessert, and this vegan and refined sugar-free Lemon Lime Cheesecake is our new favourite! It’s perfectly soft and creamy thanks to the coconut cream and cashews, with a hint of tart citrus thanks to the fresh lemon and lime juice.
It even has hidden plant protein thanks to our easy-to-digest Raw Protein Paleo Fermented in Vanilla Lucuma flavour. It’s made with sprouted and fermented pea protein, fermented vegetables, superfoods, and seeds, and it provides a natural source of Iron, Phosphorous and Zinc in every serve.
Add your base ingredients to a high-speed blender or food processor and blend until it reaches a slightly chunky texture. Press the mixture into a greased and lined spring-form cake tin. Then add all your filling ingredients into a blender and blend until smooth and creamy. Pour it over the base freeze for about 3-4 hours or overnight.
Garnish with slices of fresh lime and a sprinkling of desiccated coconut, it’s perfect for whipping up next time you have friends and family over. If you give this recipe a go, remember to tag us (@amazoniaco) on Instagram – we love seeing your creations!
Lemon Lime Cheesecake
1/2 tbsp water (if required to blend)
1/2 cup almonds
1/3 cup buckinis
1/2 cup coconut
7 medjool dates
2 tbsp coconut oil
1 1/2 cups cashews (soaked for 3-6 hours)
3/4 cup coconut cream
1/4 cup lemon juice
2-3 tbsp lime juice
2 tbsp Raw Protein Paleo Fermented Vanilla Lucuma
1/3 cup raw honey or maple syrup
2 tbsp coconut oil
1 tsp vanilla
1/2 tsp salt
Combine all ingredients for the base in a high-speed blender, blend for a few minutes retaining a slightly chunky texture.
Press into the base of a greased and lined spring-form cake tin.
Drain and rinse soaked cashews. Add to your blender along with all ingredients for the lemon and lime layer. Blend until smooth and creamy (this takes a few minutes).
Pour on top of the base and freeze for 3-4 hours or overnight.
Serve with a fresh lime wedge and desiccated coconut (optional).