Raw Key Lime Cheesecake with Macadamia Coconut Crust
Serves: 2, 4" round cheesecakes
  • For the Crust:
  • 8 dates ( I used Delget Noor)
  • 1 tablespoon Coconut Butter
  • ⅓ cup Shredded Unsweetened Coconut, lightly toasted
  • ¾ cup Macadamia Nuts
  • pinch of Himalayan Pink Salt
  • For the Key Lime Filling:
  • 1½ cups Cashews, soaked overnight or for several hours
  • ½ ripe Avocado, pitted
  • ¼ cup Coconut Oil
  • ¼ cup Coconut Butter
  • pinch of Himalayan Pink Salt
  • ⅓ cup Agave or Raw Honey (non-vegan)
  • ⅓ cup Fresh Squeezed Key Lime Juice
  • ¼ cup Coconut Milk (preferably canned)
  • ½ cup Cool Water
  • Fresh Lime Zest
  1. For the Crust:
  2. Lightly grease the bottom and sides of two, 4" springform pans.
  3. Place the dates, coconut butter, coconut, and macadamia nuts in a food processor and process until the mixture comes together to form a crumbly dough. Divide between the prepared pans and press firmly into the bottom of each. Refrigerate.
  4. For the Filling:
  5. Place the cashews, avocado, coconut oil, coconut butter, salt, lime juice, honey, coconut milk, and water in a high speed blender. Blend until the mixture is velvety smooth with no lumps (this may take a few minutes).
  6. Divide the filling between the crust-bottomed pans. Tap on the counter to help level the filling. Grate lime zest over the tops of each cheesecake.
  7. Chill overnight or for at least 6 hours. Alternatively, you can place the cheesecakes in the freezer and let freeze for 2-3 hours. Remove from the freezer and let sit at room temperature before removing the sides of the pan and serving.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2015/10/06/raw-key-lime-cheesecake-with-macadamia-coconut-crust/