• Leanne Fullwood

No Bake Lime and Coconut Cheesecake

Updated: Jun 30, 2019


One of my biggest wins is taking something my family loves, giving it a healthy twist and have them still love it. Not only did I get a seal of approval from my husband and father-in-law with this recipe (my biggest critics)- I also got a massive thumbs up from my fussy niece who can even decide how much she likes a jacket potato with beans at times! That is a MASSIVE WIN in my world!


I love the base on this cheesecake- it’s packed with natural, nutritious ingredients and really delivers on flavour and texture too. I‘ve made a completely vegan cheesecake before (look for Tropical Vegan Cheesecake on the blog for the recipe) but I’m not vegan so I’m partial to a cream cheese filling! I’ve lightened it up with some Greek yoghurt so the filling won’t be firm set (the final period on the freezer with the filling in the cases will help hold the filling firmer.


I cracked my husband, niece and father-in-law with this cheesecake- if I can’t convince you to try this recipe with that sort of acolade- I don’t know what else will!


No Bake Lime and Coconut Cheesecake

(Refined sugar free)


Makes 6 individual or one large cheesecake


Ingredients


For the crust:

185g pecans

100g dessicated coconut

3 tbsp pure maple syrup

1/4 tsp fine grain sea salt

zest of 1 lime

1/2 tsp pure vanilla extract


For the filling:

360g lightest Philadelphia

300g Greek yoghurt

4 tbsp maple syrup or honey

1 tsp vanilla bean paste

Juice of 3 limes

Zest of 2 limes

Garnish

3 tbsp dessicated coconut

Thinly sliced limes


Method


1- Prepare your tins. If the tins are not bottomless, lay two strips of baking parchment across the base in a cross with at least 1 inch excess up each side. This will help you lift the tarts out freely!


2- Place all the crust ingredients into a blender and whizz until blended. The mixture should be quite sticky.


3- Divide the mixture between the individual tins or place it all into 1 large tin. Press down firmly into the tin(s) with your finger tips and up the sides, squaring off the edges along the rim of the cases.


4- Place on a flat baking tray in the freezer and freeze for 1 hour.


5- Make the filling. Mash the cream in a medium sized bowl until smooth.


6- Gently fold the remaining ingredients into the bowl- try not to overmix. Give it a taste and if you want it a little sweeter, add a dash more maple syrup.


7- When you’re ready to serve your tarts and the tart cases are firmly frozen, spoon the cream cheese filling into the cases. Place back in the freezer for 10 minutes (if individual cases) or 15 minutes if 1 large tart. If you don’t have space in the freezer with them filled-the fridge is fine!


8- Serve immediately garnished with extra dessicated coconut and thinly sliced limes.



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