Cheesecake Raw Vegan Key Lime Cheesecake Recipe 475

CHEESECAKE - RAW VEGAN KEY LIME "CHEESECAKE" RECIPE - (4.7/5)

cheesecake - Raw Vegan Key Lime

Provided by tinathorn

Number Of Ingredients 13

Ingredients

For the crust:
2 cups raw almonds
2 tbsp unsweetened coconut flakes
1/4 cup date paste (about 1/3 packed cup of whole pitted dates, run through the food processor first)
1/4 tsp pure vanilla extract
1/4 tsp sea salt
For the key lime filling:
3 cups raw macadamia nuts
1 cup almond milk
1 cup pure key lime juice
3/4 cup raw agave nectar
1 tsp vanilla powder (or vanilla extract)
3/4 cup coconut oil, melted

Steps:

For the crust: Using a food processor, process the almonds and coconut to a coarse meal. Add the date paste, vanilla and salt and process until well combined. Press the dough evenly into the bottom of an 8-inch springform pan. Set aside. For the filling: Using a food processor, blend the macadamia nuts, almond milk, key lime juice, agave nectar and vanilla until smooth and creamy, about 3 to 5 minutes. If you're too close to the "liquid max" on the bowl of your food processor then just do this in batches. Pour into the springform pan with the crust. Gently tap the pan on the counter to remove any air bubbles. Place the finished cheesecake in the freezer to set, about 2 hours, or until the middle of the cheesecake is firm to the touch. Decorate with chopped almonds and lime zest before serving, if desired.

KEY LIME CHEESECAKE I

Key Lime Cheesecake I image

My favorite dessert to make has to be cheesecakes. This is just one of many that gets a lot of requests. It is sweet and tangy just like its more familiar cousin, the pie. I usually serve it with whipped cream and lime slices. Enjoy!

Provided by BLUEKAT76

Categories Desserts Cakes Cheesecake Recipes

Yield 12

Number Of Ingredients 8

Ingredients

1 ½ cups graham cracker crumbs
6 tablespoons butter, melted
24 ounces cream cheese, softened
1 cup white sugar
1 tablespoon cornstarch
3 eggs
1 tablespoon grated lime zest
⅔ cup key lime juice

Steps:

Combine cookie or graham cracker crumbs with butter or margarine. Press into bottom and partially up sides of 9 inch springform pan. Refrigerate.
In a large bowl, beat with an electric mixer the cream cheese, sugar, lime peel, and cornstarch until smooth and fluffy. Beat in eggs one at a time, blending just until smooth. Add key lime juice with mixer on low. Finish mixing by hand. Do not over beat, or cake will crack during baking. Pour batter into prepared crust.
Bake at 300 degrees F (150 degrees C) for 55 to 65 minutes, or until set. To minimize cracking, place a shallow pan half full of hot water on lower rack during baking.
Turn oven off, and let cheesecake stand in oven 30 minutes with the door open at least 4 inches. Remove from oven. Refrigerate cake overnight, and up to three days.

Nutrition Facts : Calories 381.9 calories, Carbohydrate 28.2 g, Cholesterol 124.1 mg, Fat 27.8 g, Fiber 0.4 g, Protein 6.7 g, SaturatedFat 16.7 g, Sodium 290.1 mg, Sugar 20.4 g

VEGAN CHEESECAKE (RASPBERRY SWIRL AND KEY LIME)

Vegan Cheesecake (Raspberry Swirl and Key Lime) image

This is a basic vegan cheesecake which can be made plain or modified into a key lime and raspberry swirl variety. Very tasty. Even non-vegans can't tell the difference.

Provided by lemurgirl

Categories Cheesecake

Time 1h5m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 cups graham cracker crumbs (about 6 graham crackers)
4 tablespoons vegan margarine (I use Smartbalance)
2 tablespoons sugar
2 (8 ounce) packages vegan cream cheese (I use Toffuti)
4 tablespoons lemon juice
2/3 cup sugar
1 tablespoon extra firm tofu or 2 -3 tablespoons fruit pectin
3/4 cup sugar (increase from 2/3 Cup)
3/4 cup fresh key lime juice
1 teaspoon vanilla
1 1/2 cups frozen raspberries
2 tablespoons lemon juice
1/3 cup sugar

Steps:

Preheat oven to 350°F.
Crust:.
Combine cracker crumbs and sugar with melted margarine in a small bowl. Press mixture into a spring form cheesecake pan. (or other pan of choice.) Bake at 350°F for about 8-10 minutes. Remove from oven.
Filling:.
Combine all filling ingredients into blender or food processor. If you are not using the tofu, you can hand mix it, but with tofu it is necessary blend it really well or you will get lumps. If you use the pectin, make sure the pectin is properly dissolved and mixed well. (I usually add the pectin to the lemon juice and mix before adding the other ingredients).
Pour mixture into prepared crust and bake for about 45 minutes at 350°F Check often. Cake is done when it begins to pull away from the sides and appears to be set in the middle. (Some people wait for a slightly brown top, but I find that if cooked too long it starts to bubble and crack).
Chill for about 3 hours or overnight.
For raspberry swirl:.
Thaw raspberries. Press through a sieve to remove seeds (optional). Combine lemon juice, pectin and raspberries an stir thoroughly.
Drop blobs of raspberry mixture onto surface of uncooked cheesecake. Stir in decorative swirls with a butter knife or chopstick. Bake as above. Be careful not to let the top bubble or crack too much or your design will be ruined.
Happy baking. :).

Nutrition Facts : Calories 205.3, Fat 1.2, SaturatedFat 0.2, Sodium 64.4, Carbohydrate 49.5, Fiber 1.8, Sugar 41.8, Protein 1.1

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