During a discussion with a friend last week I remembered this song and it’s been on my mind since… and maybe this creamy lush dessert was the way to finally get it out of there! It’s so darn catchy.
Anyways, I hope I didn’t just pass the song-in-head issue right over to you. If I did, at least you know of a potential cure ;)
Randomly filled with inspiration of all things limey and coconutty, this cake turned out so lovely I had to share it straight away. The flavors are on the light and mellow side here. You get a lot of the lime from the filling, and a good dose of the coconut through the cake base. I also made this cheesecake oil-free by using coconut cream in the filling, which made it extra creamy and delicious.
If you’re looking to add a stronger limey zing, add a couple tbsp more lime juice to the filling.
For the lime-like color, I used a mixture of a small amount of spirulina and turmeric powders. I absolutely love how close it came out to an actual lime using natural foods for the colors.
For the cake layering pattern, I used a bit of a wild bullseye pattern, where you basically pour a bit of one mixture into the pan and then a bit of another in a different color into the center of the previously poured mixture, and keep repeating and alternating with the pattern. This sounds a bit complicated to explain in writing, but once you actually get to it you’ll see it’s super easy.
I say I used a “wild” version of this pattern because I was pretty loose with it and open to swirling and a more natural distribution of the filling. If you wanted it to be perfectly symmetrical, you can transfer the two mixtures into piping bags so that it’s easier to pour the mixture in a more exact manner as an alternative.
And if for any reason you don’t feel comfortable with that technique, just spoon some of each mixture into the pan in an alternating manner, then swirl the filling lightly with a spoon and voila ;)
A delightfully creamy vegan coconut lime cheesecake. This recipe is free from gluten & grains, refined sugars, and added oils, and can easily be made raw.
- 1 cup toasted coconut chips*
- 3 soft medjool dates, pitted
- 1 ½ tbsp coconut butter (manna), slightly warmed so that it’s softened**
- 1 tbsp maple syrup
- 1 tbsp water
- 1 ½ cups raw cashews, pre-soaked and strained***
- ½ cup coconut cream****
- zest of 1 lime
- ½ cup freshly squeezed lime juice
- ½ cup maple syrup
- ¼ tsp salt
- ¼ tsp spirulina powder
- ¼ tsp turmeric (spice)
1. Process all crust ingredients into a moist sticky crumble in a food processor. Transfer into a 6″ springform pan and press down firmly into a crust. Set aside.
2. Blend all filling ingredients into a completely smooth and creamy consistency in a power blender. Transfer half of this mixture into a pitcher of some kind and set aside.
3. Add the lime layer ingredients to the remaining mixture in the blender and blend to combine.
4. Pour some of the lime colored mixture into the center of the pan (about a quarter of it). Then pour about a third of the lighter mixture into the center of the lime mixture you just put in the pan (this will cause the lime mixture to spread out a bit towards the sides). Then pour more of the lime mixture into the center of the white layer you just poured (which will create something like a bullseye pattern), then repeat with the light mixture. Keep alternating until you run out of the two mixtures. Then tap the pan lightly on the counter to level out the mixture in the pan. Use a skewer or a small spoon to lightly swirl some patterns into the top of the cheesecake.
5. Freeze for 6 hours or overnight. Then thaw out slightly and enjoy! (Keep leftovers frozen).
*For the coconut chips, you’ll want to use ones that are as similar to these in texture and consistency (crisp, thick, and nicely toasted). They add a good dose of coconut flavor to this cake. I used these. You can usually find them at health food shops and the natural aisle of many grocery stores, or online (amazon or iherb etc.). If you can’t find those, look for something similar, just keep in mind that if you’re using finer chips, for example, you might need to make a bit more of the crust as they’ll process into a finer consistency. For a raw version, there are similar coconut chips available that are raw. Alternatively, if you prefer, you can use almonds or other nuts / seeds of your choice.
**Can also use 1 tbsp coconut oil instead, if you prefer.
***To pre-soak cashews: place in a glass bowl, cover with water, and leave to soak for 4 hours (or overnight in the fridge). Then strain and discard the water. For a quick pre-soak, cover with boiled water and soak for 15 mins, then strain and discard water. (Note: this technique doesn’t preserve the nutrition of the recipe as well as the traditional soaking technique above). Note: the purpose of soaking the nuts is to re-hydrate them and plump them up for blending into a smooth, cheesecake-like consistency. Proper soaking techniques also maximize nutrition and digestibility. If you’re interested in learning more about nut soaking and other dessert prep tips and tricks, I delve into these subjects in detail in my book Unconventional Treats.
****The firm white stuff from the top of a chilled can of full fat coconut milk. I used two 160 ml / 5.4 oz cans of the Thai Kitchen brand.