Lime and Coconut Cheesecake Squares

The best part?

All of the ingredients that were used in this recipe were sourced plastic-free.

Lime and Coconut Cheesecake Squares

This cheesecake is sweet, firm, creamy and delectable, the perfect treat for you and your family (if you can bring yourself share).
Servings 8 slices
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins

Equipment

  • Loaf baking tray
  • Mixing bowl
  • High speed blender

Ingredients

Base

  • 1 cup oat flour make your own by blending up oats
  • 1 cup ground almonds
  • 1/2 cup shredded coconut
  • 1/4 tsp salt
  • 2 Tbsp sugar I used coconut
  • 1 Tbsp maple syrup
  • 1/2 cup cocao butter melted, nor coconut oil

Filling

  • 1 cup raw cashews soaked for 1 hour
  • 1 400ml can coconut milk You only need the solid coconut fat on top of the can once separated
  • 1/4 cup maple syrup
  • 2 Tbsp tapioca starch
  • 1/2 cup lime juice
  • 1 Tbsp lime zest
  • 1/4 tsp salt

Instructions

  • Soak cashews in boiling water for approximately 1 hour. Then drain. ⁣
  • Preheat the oven to 180 degrees celsius. ⁣
  • Mix all of the crust ingredients in a bowl until well combined. The mixture should hold together. If it seems too dry just add more cocao butter or coconut oil. ⁣
  • Transfer the mixture to a lined baking tray and press down thoroughly.
  • Bake for 15 minutes, until the base starts to look a golden brown colour. ⁣
  • Once cashews are soaked and drained, add to a high speed blender with the rest of your filling ingredients and blitz until creamy and smooth.⁣
  • Pour filling over the pre-baked crust and spread into an even layer. Tap on counter to remove any air bubbles.⁣
  • Bake for 20 minutes or until the centre appears firm. ⁣
  • Leave on the bench to cool and then transfer to the fridge. ⁣
Course: Dessert
Keyword: Baking, cheesecake, dessert, treat

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