Why Lime and Raspberry Vegan Cheesecake is a Game-Changer
Lime and raspberry vegan cheesecake offers a delightful balance of flavors while being entirely plant-based. For instance, traditional cheesecakes rely on dairy, but this version uses cashews and coconut cream for a creamy texture. Additionally, according to a 2024 vegan dessert trends report, vegan cheesecakes are increasingly popular due to their health benefits and inclusivity for various diets.
Benefits
- Dairy-Free: Perfect for vegans and those with lactose intolerance.
- Nutrient-Rich: Packed with healthy fats from cashews and antioxidants from raspberries.
- No-Bake Option: Many recipes, including ours, don’t require baking, making it easy.
- Customizable: Adjust sweetness or tartness to your taste.
Ingredients for Lime and Raspberry Vegan Cheesecake
Before starting, gather these ingredients for your cheesecake. Specifically, this recipe makes a 9-inch cheesecake, serving 8–10 people.
Crust
- 1 ½ cups almond flour
- ½ cup pitted dates
- 2 tablespoons coconut oil, melted
- Pinch of salt
Filling
- 2 cups raw cashews (soaked overnight or for 4 hours) [Source: National Institutes of Health – Magnesium]
- ¾ cup coconut cream
- ½ cup maple syrup
- ⅓ cup lime juice (about 2–3 limes)
- Zest of 1 lime
- 1 teaspoon vanilla extract
Topping
- 1 cup fresh raspberries
- 2 tablespoons maple syrup
- Lime slices for garnish
How to Make
Now, let’s get started with this easy recipe. Follow these steps to create cheesecake.
Prepare the Crust
- First, in a food processor, blend almond flour, dates, coconut oil, and salt until sticky.
- Then, press the mixture into the bottom of a 9-inch springform pan.
- Next, refrigerate for 15 minutes to set.
Make the Lime Filling
- After that, blend the soaked cashews, coconut cream, maple syrup, lime juice, lime zest, and vanilla extract until smooth.
- Once blended, pour the filling over the crust and smooth the top.
- Then, freeze for 4–6 hours, or until firm.
Create the Raspberry Topping
- Meanwhile, mash the raspberries with maple syrup to create a chunky sauce.
- When ready, spread the raspberry topping over the set cheesecake.
- Finally, garnish with lime slices for a pop of color.
Serve Your Lime and Raspberry Vegan Cheesecake
- Before serving, let the cheesecake thaw for 10–15 minutes at room temperature.
- Then, slice and enjoy the zesty, creamy goodness!
Tips
To ensure success, here are some tips for your lime and raspberry vegan cheesecake:
- Soak Cashews Thoroughly: This creates a smoother filling. Otherwise, the texture may be grainy.
- Adjust Sweetness: For example, add more maple syrup if you prefer a sweeter cheesecake.
- Use Fresh Limes: Fresh lime juice and zest make a big difference in flavor.
- Presentation: Additionally, top with extra raspberries or edible flowers for a stunning look.
For more vegan dessert ideas, check out Minimalist Baker’s vegan cheesecake recipes.
Pairing Ideas for Lime and Raspberry Vegan Cheesecake
To elevate your dessert, try these pairing suggestions for your lime and raspberry vegan cheesecake:
- Beverages: For instance, pair with a sparkling elderflower lemonade for a refreshing match.
- Toppings: Additionally, add a dollop of coconut whipped cream or crushed pistachios.
- Occasions: Finally, serve at summer picnics, brunches, or as a light post-dinner treat.
Conclusion:
In conclusion, lime and raspberry vegan cheesecake is a zesty, dairy-free dessert that’s as delicious as it is healthy. Indeed, with its creamy texture, vibrant flavors, and easy preparation, it’s a fantastic addition to any dessert table. Therefore, whether you’re vegan or simply looking for a lighter treat, this recipe won’t disappoint. So, give it a try and let us know how it turned out in the comments!
Lastly, for more plant-based recipes, explore Oh She Glows’ dessert collection.
