Coconut Lime Cheesecake

Not only is this coconut lime cheesecake colorful but it tastes out of this world! I enjoy making this for a dessert to share during the spring and summer months because it is so light and airy! If you love anything lime flavored, you will definitely enjoy this cheesecake because it is zesty, sweet, and creamy. It has a gluten free cookie crust that pairs perfectly as well!

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What you will need

GF/Paleo Cookies – I love using Simple Mills honey cinnamon cookies for the crust of this cheesecake.

Raw Cashews – Soaking raw cashews then blending them creates such a delicious creamy base for any dairy free cheesecake. I haven’t tested with other nuts so I’m not sure what the best substitution would be.

Shredded Coconut – We will add this to the filling of the cheesecake to add more coconut flavor.

Coconut Cream – I use full fat coconut cream. You want to make sure you get the canned kind that way it’s not diluted down. That’s what will help with the creamy thick texture.

Dairy Free Cream Cheese – My favorite brand is Kite Hill. It’s made with pretty simple and clean ingredients.

Coconut Oil – This is what helps solidify the cheesecake when setting in the fridge.

Lime – You’ll want to add the juice and zest of the lime to give the best lime flavor!

Lime Jello Mix – I use the brand Simply Delish which is a vegan/sugar free jello mix.

Monk Fruit – I used a powdered monk fruit in this recipe but you could substitute this for maple syrup or honey if you’d like.

Natural Green Food Coloring – This is optional but I love the cheesecake to have a more intense green color which looks so beautiful.

How to make the coconut lime Cheesecake

First, In a food processor, add the cookies and process until a crumb consistency forms. Add in the 2 tbsp melted coconut oil and process until evenly coated. Add the cookie crust mixture to a parchment paper lined spring pan. smooth out the crust and then place pan in the fridge.

Next, add hot water to a bowl along with the raw cashews and let them soak for at least an hour. Once done drain the water and add them to a high quality blender. Then add in the coconut cream, cream cheese, melted coconut oil, vanilla extract, lime juice, and zest. Blend on high for a couple minutes or until smooth and creamy consistency and there is no clumps. Add the powdered monk fruit, natural green food coloring, and lime jello powder to the blender. Blend until all ingredients are well incorporated.

Then, pour the cheesecake mixture into the spring pan and smooth out evenly. Cover the pan and place in the freezer for at least 3 hours to set. Once set, carefully open the spring pan and take out of the mold. Place in the fridge to thaw for an hour. When ready to serve, top with whip cream, frosting, or some fresh lime slices and enjoy!

Other recipes you will enjoy

Healthy Lemon Cheesecake Bars

Viral Brazilian Limonada

Watermelon Fries with a Honey Lime Yogurt Dip

Coconut Lime Cheesecake

colorfulsuperfoodie

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Prep Time 30

Freeze time 3

Total Time 3 30

Course Dessert

Cuisine American

Servings 10 slices

Equipment

1 Food Processor
1 Blender
1 cheesecake spring pan
Parchment paper

Ingredients

2 cups grain free cookies
2 cups raw cashews(soak in hot water for at least 1 hour)
8 oz dairy free cream cheese(room temp)
1 cup full fat coconut milk from the can(no liquid part)
1 cup powdered monk fruit
1/4 cup melted coconut oil(plus 2 tbsp for crust)
Juice of 2 limes
Zest of 1 lime
1 tbsp natural lime jello
1 tsp vanilla extract
Natural green food coloring

Instructions

In a food processor, add the cookies and process until a crumb consistency forms. Add in the 2 tbsp melted coconut oil and process until evenly coated.
Add the cookie crust mixture to a parchment paper lined spring pan. smooth out the crust and then place pan in the fridge.
Add hot water to a bowl along with the raw cashews and let them soak for at least an hour. Once done drain the water and add them to a high quality blender.
Add in the coconut cream, cream cheese, melted coconut oil, vanilla extract, lime juice, and zest. Blend on high for a couple minutes or until smooth and creamy consistency and there is no clumps.
Add the powdered monk fruit, natural green food coloring, and lime jello powder to the blender. Blend until all ingredients are well incorporated.
Pour the cheesecake mixture into the spring pan and smooth out evenly. Cover the pan and place in the freezer for at least 3 hours to set.
Once set, carefully open the spring pan and take out of the mold. Place in the fridge to thaw for an hour.
When ready to serve, top with whip cream, frosting, or some fresh lime slices and enjoy!