Like This Make Perfect Raw Key lime matcha cheesecake Recipe

Raw Key lime matcha cheesecake. This post may contain affiliate links. Please read my disclosure and privacy policy. Sweet and tart, these lime-flavored treats are loaded with heart-healthy ingredients, perfect for a light summer dessert!

Raw Key lime matcha cheesecake This Raw Key Lime Cheesecake is raw, vegan, gluten free, dairy free, refined sugar free, and sits on top of a macadamia coconut crust. This Oreo Cheesecake boasts a buttery crisp Oreo cookie crust, a thick luscious layer of creamy cheesecake that's infused with even more chocolate and cream. Our vegan key lime pie recipe is quick and easy to make as well as being gluten free too! You can cook Raw Key lime matcha cheesecake using 11 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Raw Key lime matcha cheesecake

  1. It's of Crust:.
  2. It's 1 cup of almonds.
  3. You need 1/2 cup of desiccated coconut.
  4. You need 1 cup of pitted packed dates.
  5. It's of Filling:.
  6. It's 1 1/2 cup of cashews.
  7. It's 1/2 cup of freshly squeezed lime juice.
  8. You need 1/2 cup of molasses.
  9. You need 2 teaspoons of matcha powder.
  10. Prepare 3/4 cup of plant based milk.
  11. You need 1/2 cup of cold pressed coconut oil.

And did we mention no baking is involved either? We have made our fair share of raw dessert cheesecakes before (think back to our vegan blueberry cheesecake, or lemon cheesecake squares) and they are. This Key Lime Cheesecake is unbelievably delicious! It's perfectly tart, perfectly sweet, perfectly tangy, perfectly creamy, perfectly luscious - it's perfectly everything!

Raw Key lime matcha cheesecake instructions

  1. Soak cashews in boiling hot water, while that sets blend the crust ingredients in a food processor..
  2. Press the crust into a pie pan, drain the cashew and blend them with the rest of the filling ingredients except for matcha..
  3. Take out half of the blended filling and place it in a bowl, and add matcha to the rest and blend..
  4. Now, pour the plain filling on the pie crust, then the matcha filling, and blend them together with a chopstick to create flower shapes..
  5. Freeze the cheesecake for at least 4 hours, take it out, and slice it, then place it in the fridge, and enjoy it whenever..

If you haven't noticed yet I could live on cheesecake! Raw Vegan Key Lime Cheesecake with Coconut Cream Topping. Key Lime Juice: You can use key limes or regular limes for this recipe. Freshly squeezed limes will give the best flavor and most nutrients since it hasn't been pasteurized, but you can always use store-bought organic lime juice. Pour your key lime mixture into your pan and spread evenly.

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