Coconut and lime cheesecake recipe

Enjoy irresistable no-bake coconut cheesecake with zesty lime.

Written by Jenni Madison
  • Serves: 8

  • Prep Time: 30 mins

  • Cooking Time: 2 hour


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  • Base

  • Topping

What to do

For the base
    1. Add almonds, desiccated coconut and dates to the food processor and pulse into a fine grain.

    2. Lightly grease an 8-inch pan or baking dish with coconut oil.

    3. Press the mixture into the pan until it is well compacted and even. Refrigerate to set.

  • For the topping

    1. Rinse and drain the soaked cashews using filtered water.

    2. Combine cashews, lime juice, lime zest, coconut oil, coconut nectar and coconut milk in the blender. Blend well until the mixture is creamy; scrape down the sides as required.

  • Putting it together

    1. Pour the creamy mixture onto the base, spread evenly and sprinkle with lime zest.

    2. Store in the freezer for an hour or two, or until the cake becomes solid. Remove from freezer 30 minutes before serving.

Written by Jenni Madison

Jenni Madison is the founder and managing director of fair-trade company Coconut Magic.

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