Desert Lime Mini Cheesecakes Recipe.


Desert Lime Mini Cheesecakes Recipe.


This is no ordinary cheesecake! We’ve teamed up with @Veganaugogo to crack the perfect recipe for a creamy and ultra smooth yet crunchy cheesecake! Paired with a distinctive piquant Desert Lime flavour, no one can deny its pure decadence. For the best results, follow these simple steps.

Makes 9 mini cheesecakes or 1 medium.

Base


Ingredients:

90g Digestive Biscuits (McVities)

50g Vegan Butter (melted)


Cheesecake


Ingredients:

200g Raw Cashews (soaked overnight)

200g Icing Sugar

60g Coconut Oil (melted)

10g Desert Lime Powder

Juice of 1 Lime

Fresh Finger Lime (optional)


Method:

  1. Soak the cashews overnight (at least 12 hours) in enough cold water to cover them, at room temperature.
  2. To make the base, put the digestive biscuits in a zip-lock bag and crush with a rolling pin until it resembles a fine crumb.
  3. In a bowl mix together the crushed biscuits and melted butter.
  4. Spoon the mixture into the bottom of the cheesecake pan/s and press it down firmly and evenly with the back of a spoon.
  5. Place in the fridge to harden while you make the cheesecake.
  6. Drain off and discard the water from the cashews and then place them in a food processor with the remainder of the ingredients.
  7. Blend until the mixture is smooth and creamy.
  8. Spoon the cheesecake mixture on top of the base/s, pressing down a bit to remove any air bubbles.
  9. Place in the freezer for two hours to set before serving.
  10. Garnish with finger lime pearls and/or lime zest.
  11. Keep refrigerated

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