+GF +QP +SF
These cheesecakes are so easy to whip up, they’ll have you feeling like you really ARE on summer vacation already. And maybe you are! In that case, have two margaritas. This recipe is broken up into several “set it and forget it” steps, followed by a large serving of DELICIOUS. You’re gonna love the creamy, zesty lime flavor accented by a sprinkle of coarse sea salt and the chewy, sweet date and nut crust. Perfect for sharing, summer-size portions and adorable snacking, this can also be made in cake-pan size if you prefer. Either way, I’ll see you at the beach. —AS
MAKES 4 TO 6 SMALL RAMEKINS (OR TARTS) OR 1 (9-INCH [23-CM]) CHEESECAKE
CRUST
½ cup (85 g) pitted dates
1½ cups (255 g) nuts (I used almonds and cashews)
3 tbsp (45 ml) melted coconut oil
CHEESECAKE
3 cups (330 g) cashews, soaked and drained
¾ cup (180 ml) freshly squeezed Key lime juice
⅔ cup (160 ml) agave nectar or maple syrup
¾ cup (180 ml) melted coconut oil
1 tsp sea salt
1 tsp vanilla extract
Zest of 1 Key lime (about 1 tsp)
Sprinkle of coarse sea salt, for garnish
Lime wedge, for serving
Blend all the ingredients together in a food processor or high-speed blender. Grease or line 4 to 6 ramekins (or tart dishes) or one 9-inch (23-cm) springform pan. Press the date and nut mixture into the bottom of the ramekins or pan. Refrigerate or freeze to set the coconut oil, about 1 hour.
FOR THE CHEESECAKE
Soak the cashews in warm water for at least 1 hour. Blend the cashews, lime juice, agave, coconut oil, salt, vanilla and lime zest in a food processor or high-speed blender until completely combined. Remove the ramekins or cake pan from the fridge and fill to the top with the Key lime mixture. Put it in the freezer or fridge to set for at least 3 hours before serving (or just eat it—it might not keep its shape as well, but it’ll still taste delicious). When ready, remove it from the fridge and plate it. Sprinkle with coarse sea salt and a lime wedge to garnish. Serve and enjoy! This is great topped with coconut whipped cream or all by itself and lasts indefinitely covered in the freezer, or at least 1 week in the fridge.