Vegan Coconut & Lime Cheesecake

One thing I have really missed since finding out I have a milk allergy 13yrs ago, is cheesecake! I haven’t had one in all that time, and clearly that is criminal, so I decided to come up with this tasty Vegan Coconut & Lime Cheesecake recipe to end the drought!

One thing I cannot stress enough though is the importance of soaking the cashews for long enough and making sure you blend them until they are completely smooth! I was impatient the first time I made this and only soaked them for 2hrs, which resulted in a horrible gritty texture instead of a smooth, creamy one.

Vegan Coconut & Lime Cheesecake
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For the base
  1. 1pk (300g) Plain Hobnob Biscuits
  2. 150g Stork Baking Block
For the topping
  1. 400g Cashews
  2. 250ml Alpro Coconut Cuisine Cream
  3. 4tbsp Coconut Oil (melted)
  4. 4tbsp Agave Nectar
  5. 2x Limes (Zest & Juice)
  6. 1/2 tsp Foodie Flavours Coconut Flavouring
  1. 4-5hrs before you want to make the cheesecake topping, place the cashews into a bowl of water and leave to soak.
  2. Grease and line the bottom of an 8" loose bottom tin.
  3. Crush up the Hobnobs by placing them in a sandwich bag and bashing with a rolling pin.
  4. Melt the Stork block by microwaving for a minute or heating on the hob and then stir in the biscuit crumbs.
  5. Transfer to the greased tin and press down with the back of a fork.
  6. Place the tin in the fridge and leave there until the cashews have finished soaking.
  7. Once they have soaked for at least 4hrs, drain the cashews and place in a food processor along with the coconut cream, coconut oil, agave, lime zest & juice and coconut flavouring and blend together until smooth and creamy. This could take 5mins depending on how powerful your processor is.
  8. Spoon the mixture on top of the chilled biscuit base and then return to the fridge for at least 3hrs before serving.
Bake with Sarah
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