Ingredients
- ½ cup almond flour
- ½ cup unsweetened shredded coconut
- 2 tablespoons maple syrup
- 2 tablespoons coconut oil, melted
- pinch of salt
- 1 cup cashew nuts, soaked in water overnight then drained (see notes)
- 3 tablespoons lime juice
- Zest from 2 small limes
- ¼ cup coconut oil, melted
- ½ cup coconut cream
- 1-3 tablespoons maple syrup (to taste)
- ¼ cup (25 g) fresh or frozen (but thawed) raspberries
Recipe Description
This Vegan Raspberry Lime Cheesecake with Coconut Crust is creamy and bursting with fresh, summery flavor. This vegan cheesecake is also Paleo, gluten-free, and refined sugar-free. The creamy filling is made creamy soaked cashews and flavored with tangy lime and fruity raspberries. The coconut crust tastes like a macaroon cookie!
Click here to view Full Recipe Directions
