Passionfruit & Lime Cheesecake
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Dairy free, gluten free, grain free - though not nut free! Everyone seems to love this cake. It is the most perfect sweetness, leaving you feel light, nourished and refreshed.
Passionfruit & Lime Cheesecake
Tessa
Rated 5.0 stars by 1 users
Category
Desserts & Treats
Author:
Tessa
Servings
1
Dairy free, gluten free, grain free - though not nut free! Everyone seems to love this cake. It is the most perfect sweetness, leaving you feel light, nourished and refreshed.
Ingredients
Crust Ingredients
-
1 cup pepitas (activated)
- 4 tbsp Changing Habits Coconut Oil or ghee – preferably melted
- Pinch Changing Habits Seaweed Salt
- 6 Changing Habits Dates, or half a cup
Filling Ingredients
-
2 cups cashews – soaked for at least 8 hours in water with a splash of apple cider vinegar or a squeeze of lemon or lime
- 1 cup coconut milk
- 1 tbsp honey
- 4 tbsp Changing Habits Coconut Oil or ghee – preferably melted
- Pinch salt
- 2 tsp vanilla essence
- 1/4 cup juice or one lime juiced
- 2 passionfruits
Directions
- Start with the base first – Line a spring form pan with baking paper.
Add all ingredients to the blender, and blend until it is all well combined and when you pick some up it sticks together quite well. If it doesn't, you may need to add more dates, or if you don’t want the extra sweetness, add more coconut oil or ghee – this amount worked for me though.
Place the mix into the pan and press down firmly with your fingers or the back of a spoon until evenly dispersed. Place in the freezer, and follow the remaining steps.
Now the filling – rinse the blender and ensure there’s none of the other ingredients remaining. Place all the ingredients into your blender and blend on high until smooth, you will need to stop a few times and scrape down the sides of the blender, then continue. 1 tbsp honey was enough for me, though have a taste and add more if you need to! Get the base out of the freezer, and poor over the base, evenly.
Now the topping – simply scrape out the pulp of 2 passionfruits and evenly drizzle over the top of the cake.
Place in the freezer until firm and easy to slice (about 30 minutes to one hour). To serve later, bring out of the freezer at least 10 to 15 minutes before serving, waiting until it is soft to slice like a cheesecake.
Enjoy!
