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Hang tight my close friends, this Tequila Lime Cheesecake is what dreams are produced of… AND occurs to be vegan!  Preserve reading for the recipe that will knock your socks off, it is so superior!

I’ve wanted to make a vegan cheesecake for ages, and am not so confident what took me so extended?  I imply, how Simple!  But neglect about how basic it is … let’s speak about how awesome it tastes!

Raw cashews that are soaked and blended give this cheesecake the velvety texture and as soon as refrigerated, they firm up into the most outstanding cheesecake-like texture.  Add some maple syrup, lime and effectively, tequila, pour it more than the most scrumptious coconut crust that is each crunchy and chewy and voila, you just developed an impressive dessert for a crowd without having breaking a sweat. Congratulations:)

Vegan Tequila Lime Cheesecake

To make this tequila lime cheesecake kid-friendly just leave out the tequila and Triple Sec.  You can make the cheesecake a day or two ahead of time and just add the coconut whip topping prior to serving, so when your guests arrive all you want to do is pull it out of the freezer. You can quickly eliminate the tequila from this recipe and make it a basic lime cheesecake.

The cashews add a creaminess that offers this dessert the texture of a standard cheesecake – it is so crazy how closely this resembles the genuine factor!  Cashews are also packed with plant protein and healthier fats, creating them a much better decision vs the standard cheesecake.

Please let me know if you get a opportunity to make this, I constantly really like hearing your feedback!

xx

Tori

Vegan Tequila Lime Cheesecake

Vegan Tequila Lime Cheesecake

This dreamy no-compromise Vegan Tequila Lime Cheesecake is the fantastic dessert to serve at your subsequent dinner celebration or for Cinco de Mayo and is so basic to make!

COCONUT CRUST

  • 1
    cup
    pecans
  • 1
    cup
    shredded unsweetened coconut
  • 1
    tablespoon
    maple syrup
  • two
    tablespoons
    coconut oil

CHEESECAKE FILLING

  • two
    cups
    raw cashews
    (soaked overnight*)
  • 1
    ounce
    tequila
    (silver or ‘blanco’/white)
  • 1/two
    ounce
    Triple Sec
  • 1/two
    cup
    maple syrup**
  • 1/two
    cup
    complete fat canned coconut milk
  • 1/three
    cup
    lime juice
    (freshly squeezed)
  • two
    teaspoons
    lime zest

TOPPING

  • three/four
    cup
    coconut whipped topping

CRUST

  1. Method all of the crust components collectively in a meals processor till the mixture types a fine crumble that sticks collectively when pressed amongst your fingers.

  2. Line a 7″ spring kind pan with parchment paper along the sides and bottom for quick removal. Pat the crust firmly and evenly along the bottom of the pan (use the bottom of a flat glass to press it down).

  3. Bake the crust till golden brown, for 12-15 minutes. Set aside to cool.

CHEESCAKE FILLING

  1. In a higher speed blender add the cheesecake components and blend till smooth.

  2. Pour the cheesecake filling into spring kind pan more than the coconut crust. Freeze at least three hours prior to serving or overnight in the fridge.

  3. When prepared to serve cheesecake, eliminate from freezer (if frozen) and let soften at space temperature for 15 minutes. Best with coconut whip cream and serve!

* to soak cashews, cover with cool water and refrigerate overnight and drain prior to utilizing OR cover with boiling water for 30 minutes and drain prior to utilizing.

** reduce the maple syrup down to 1/four or 1/three cup for a much less sweet cheesecake.  You can get started with 1/four cup, taste the mixture prior to you pour it on the crust and adjust as necessary!