Half-Baked Key Lime “Cheesecake”
Happy Wednesday, guys. We’re getting more snow today…. again! *Sigh* I don’t know about you but I’m over winter and ready for warmer weather. So, if you need us we’ll be at home dreaming of summer and this delicious Half – Baked Key Lime “Cheesecake”. A healthy, creamy (without being too sweet) alternative to traditional cheesecake. We hope you enjoy it!
Half-Baked Key Lime “Cheesecake”
Happy Wednesday, guys. We’re getting more snow today…. again! *Sigh* I don’t know about you but I’m over winter and ready for warmer weather. So, if you need us we’ll be at home dreaming of summer and this delicious Half – Baked Key Lime “Cheesecake”. A healthy, creamy (without being too sweet) alternative to traditional cheesecake. We hope you enjoy it!
Ingredients
Crust Ingredients
  • 6 Medjool datespitted and chopped
  • 1tbsp vegan buttermelted (can substitute for coconut oil)
  • 1/2tsp vanilla extract
  • 1/8tsp Pink Himalayan salt
Filling Ingredients
  • 1cup ½raw cashewssoaked 3-4 hrs
  • 1/2cup unsweetened almond milk
  • 3tbsp coconut oilmelted
  • 1tbsp monk fruit sweetenercan substitute for maple syrup
  • 6-7cup key limes1 tbsp zest + ½juice
  • 1tbsp nutritional yeast
  • 1tsp vanilla extract
  • 1/4tsp Pink Himalayan salt
Instructions
Crust
  1. Preheat oven to 375 degrees F. In a food processor, pulse hazelnuts until partially broken. Add dates, butter, vanilla extract and salt and process until a dough is formed. Transfer to a 7.75-inch mold and press to form an even layer. Transfer mold to preheated oven and bake for 10-12 min or until golden brown. Remove and let cool.
Filling
  1. Rinse and drain cashews. Blend all filling ingredients on high until smooth and creamy. Pour filling over base of crust, cover and freeze for at least 3hrs. One hour before serving, remove from mold and place into the refrigerator. Garnish with fresh key lime zest, serve and enjoy.