Last week I made a beautiful lime and raspberry cheesecake with a coconut crust, however, I forgot to write down any quantities. So I decided to remake it and this time I made sure I wrote the recipe down so that I could share it with you.
I don’t know about you, but every time I make a treat, I can’t help but try and get as many nutritious ingredients into it as possible. This cheesecake is a perfect example of that, and I can tell you with great confidence that it tastes amazing. Yes, I am well aware that I am tooting my own horn, but what can I say, this tastes amazing.
I used Nature’s Way Super Greens + Wild Reds powder to add an antioxidant boost and because it has a lovely berry flavour that just makes this dessert shine.
As you can tell, I’m currently obsessed with their products since discovering their spirulina powder (life saver).
The best thing about this powder is that it still has all the amazing green ingredients like spirulina, kale, wheat grass, spinach, e.t.c., but it tastes good. Which just means that sneaking it into the kids smoothies is not an issue and it can easily be dissolved in your choice of milk or water.
If you want to learn more about it, or are wanting to know the exact ingredients, go to their website and take a peak. They also have this amazing one with raw cacao that I’m going to try next. I really like this line because it has no artificial colours, flavours or preservatives and is easy to find at places like Woolworths, Coles, My Chemist, Chemist Warehouse and online here.
Lime & Raspberry Cheesecake Slice
Makes 10 slices using a 8 x 4 x 25 slice tin
1 1/2 cup of shredded coconut
1/4 cup of flaxmeal
6 medjool dates, pitted
1 tsp of vanilla extract
pinch of Himalayan pink salt
2 medium ripe avocados
1 TBS of coconut oil, melted
1/4 cup of maple syrup
2 TBS lime juice
1/8 tsp Nature’s Way Flavoured Spirulina powder (optional but recommended and you can find it at Woolworths or here)
1 cup of raw cashews, soaked overnight and rinsed well
3 TBS coconut oil, melted
1/3 cup unsweetened coconut milk
1/4 cup of frozen or fresh raspberries (if frozen, defrost first)
1/4 cup of maple syrup
3 tsp of Nature’s Way Super Greens + Wild Reds powder
Extra fresh raspberries
Line your slice tray with baking paper and set aside. If you haven’t got a pan this particular size, I suggest using a cupcake pan and lining with cup cake liners
Add all ingredients to a food processor and process until fine crumbs form and mixture holds together when pressed. Add mixture to prepared pan and press down to form an even crust. I like to use the bottom of a wide glass to get the mixture even and tightly packed. Set aside.
Add all of your ingredients to a blender, except for the extra fresh raspberries, and blend until smooth. Like really smooth. Should be silky in texture.
Pour this mixture over the prepared tin that has the crust and even out with the back of a spatula. Arrange your fresh raspberries over the base by pressing them into the mixture, pointy side up. Cover and place in the freezer for about 2-3 hours to set.
Add all ingredients to a powerful blender and blend until completely smooth and mousse like. Place in a container and leave to chill in the fridge until your raspberry layer has had time to set.
When the raspberry layer is done, spoon in the lime mixture and smooth the top with a spatula.
Cover and place in the freezer overnight.
Take out of freezer 45 minutes prior to serving and make sure you use a hot knife to cut it so that you get lovely slices. of course if you’re making them as individual cupcakes, you don’t have to worry about that.
Enjoy, knowing that apart from tasting good, all the ingredients are actually good for you! Doesn’t that just make it all the better?
Peas, love and mungbeans