Who does not love a good dessert? Although I’m a rather fan of hearty food every now and then I need something sweet. Unfortunately, I find, often when you order a dessert in a restaurant, you are left disappointed. That’s how I feel at least. I am also not a fan of desserts that are overly sweet that they stick to my teeth. I prefer sweets that are rather sour then sweet.So I hope that you are in a good mood after eating this delicious vegan, gluten free lime cheesecake.
Yesterday I had a friend over and we enjoyed this lime cheesecake as a dessert. Although it looks very chic, it is a fairly simple dessert, which can be prepared well ahead. In this pretty heart shape perhaps it is the right dessert to surprise your partner with a nice meal. Although it is vegan, it should convince everyone else. This vegan Lime Cheesecake is perfect for a romantic Rendezvous.
I am a big fan of cheesecake. Cheesecake and Creme Brulee are certainly among my favorite desserts. I think in Hamburg I have eaten my way through almost every available creme brulee, so if you even need a good tip, where it is worthwhile to eat, send me note. Since my gluten intolerance, it has unfortunately become more difficult because gluten is present actually in almost every Creme Brulee and actually in most available cheesecakes. Therefore at restaurants for dessert I am mostly left with the cheese platter or a sorbet.
Love both but can get a bit boring. Therefore, it is worth now and then to swing the wooden spoon and to come up with your own desserts like this fantastic vegan, gluten-free lime cheesecake.
This cheesecake is certainly not a dish if you are watching calories. Like all dishes that contain cashew nuts which are high in fat. Due to its high fat content of about 45 percent, they do not last forever. In addition to the fat content, they also have a protein content of about 20 percent, as well as many B-vitamins, magnesium, potassium and phosphorus, and even iron. Especially for vegans or vegetarians they are a good food for your protein intake and to fill up your iron stores. For improved mood and a relaxed sleep also good to know that cashews are high in tryptophan.
Tryptophan is the precursor of serotonin, which is known as good mood hormone. Many common anti-depressants increase the serotonin level in our blood and should therefore act against depression. Cashew nuts are relatively tasteless, thus suitable for desserts but also more hearty dishes like my beetroot dip.
Vegan Lime CheesecakePrint This
- 1 cup Walnuts
- 1/2 cup Sunflower Seeds
- 1 tsp. Coconut Oil
Lime Cheesecake Base
- 1 1/2 cups Cashew Nuts – Soaked in cold water for at least 6 hours
- 3 Limes – You will need the lime peel and juice
- 2 tbsp. Agave Syrup – Or any other sweetener you like to use
- 1 tsp. Guar Gum Not a must, makes it more creamy and a bit thicker.
- 1 Pinch Sea Salt
- Put the walnuts, sunflower seeds, coconut oil and dates in a mixer and make a fine crumble out of it.
- Press the mixture to the bottom of small little forms or a small spring baking form. I used a wider one and later used cookie cutters.
- Rub the lime peel from the limes, make sure to only get the green part, everything below is bitter. Press the juice from the limes afterwards.
- Put the peel, juice and all other ingredients for the cheesecake base in a mixture, turn on high speed until you have a creamy texture with no lumps. Try if it is sweet enough otherwise add some more agave syrup. I like it more on the sour side.
- Poor the base on the crust, spread it evenly.
- Put everything to set in the fridge for 2 hours, afterwards into the freezer for another 30 minutes. Then you should be able to get the cheesecake much easier out of the forms. You can also leave it in longer, depends on the size of your forms. Should be pretty firm but not solid frozen.
- Serve with some fruit on top or some lime peel. You can store left over lime cheesecakes in the freezer, only take them out 30 – 60 minutes before serving.