Happy Sunday!! Hope you’re all having a very nice weekend and enjoying the lovely spring weather! Today’s recipe is SO PERFECT for the season! I made these beautiful cheesecakes during the weekend and I couldn’t believe how amazing they were (because yes, they’re gone!).
I had this perfect, ripe organic avocado sitting in my fridge and I knew I had to use it but somehow I wasn’t feeling like something savory so I thought KEY LIME CHEESECAKES!
It was my first time making an avocado cheesecake, and following my usual steps for any other raw vegan cheesecake I just threw a couple of ingredients in the Vitamix until I had a perfectly creamy, sweet and delicious-looking cheesecake mixture!
Gastrawnomica’s Raw Vegan Vanilla-Key Lime Cheesecakes!
Makes 5 mini cheesecakes
3/4 cup dates, pitted or raisins
1/4 cup shredded coconut
1/2 cup almonds or brazil nuts
1 large avocado, ripe
1 cup almond or soy milk or 3/4 cup unsweetened coconut milk
1/4 cup raw cashews, soaked 3 hours
1/4 cup coconut nectar + stevia drops to taste
1 tsp vanilla extract
Juice and zest from 2 limes
Blend crust ingredients until crumble consistency and press down in muffin tray, I used a tiny bit of coconut oil in the bottom to make sure it would stick, fill 1/4 each hole and leave in freezer while making the filling.
Blend all the cheesecake ingredients on a high-speed blender, add a little more almond milk if needed until really creamy and smooth. If you need more sweetness you can add a few stevia drops to taste.
Spread the mixture on each crust and freeze for at least 7 hours.
Remove from freezer and splash a bit of hot water on the back of the muffin tray to make it easier to remove the cheesecakes. Top with lime slices, coconut, cashews or any other favorite topping you have. Let it defrost before serving, you can leave them in the fridge for a couple of days or freezer for up to 3 weeks.