Recipe: Pineapple-Lime Cheesecake
Sometimes I become a little obsessive.
Limes, Sam Howzit
Like the time I went on a cheesecake-making binge. I’m not a big dessert person, so it’s hard to pinpoint exactly where that came from. It could be my curiousity in making delicious raw and vegan desserts stems from having many extended family members who love desserts. It would be a feat to find recipes that satisfy their tastes.
Just like in regular food-fare, eating too much cheesecake can be bad for you. Though the raw versions are full of all natural whole food ingredients, they are highly condensed, and do contain a lot calories. Just like the real thing – go figure! Sometime this year I’ll look into how to make “light, low-calorie” options. Then they’ll be even better for you!
I took initial inspiration for getting started in this area from two particular blogs: The Sunny Raw Kitchen, and Adventures of Raw Goddess Heathy. Those two Canadian girls (just like me!) have amazing creations and ideas! There are A LOT of other sites I frequent as well, but these are the two that I happened to discover first on my way to cheesecake making.
One of my favourite cheesecakes I’ve created so far is a Pineapple-Lime Cheesecake (with or without a berry sauce). I came up with this to help use up some of the extra limes I had. It has a delightful cheesecake-like filling, and a light and fresh fruit topping. My brother, husband, and son all gave this one a thumbs up. Well, my son actually gave it a two-thumbs and eight-fingers up. His highest rating. :)
Lime Cheesecake with Raspberry Sauce
This took about an hour to make. Try it out, and let me know what you think!
* Use all ingredients at room temperature for best results.
Pineapple Lime Cheesecake with Raspberry Sauce
- 1.5 cups pecans
- 0.5 cups dates
- In a food processor, blend pecans and dates together. They should be like sticky graham cracker crumbs.
- 2 cups cashews
- 0.5 cup agave nectar
- 1 lemon, juiced
- 0.5 tsp raw vanilla extract
- 1.5 tbsp coconut oil (melted – see note below)
- In a high-powered blender, blend cashews, agave nectar, lemon, and vanilla together until very smooth.
- Add coconut oil and blend.
- Half of a pineapple, chopped
- 2 bananas, chopped
- 4 limes, juiced
- 3 tbsp coconut oil (melted – see note below)
- Blend pineapple, bananas, and lime juice together until smooth.
- Add coconut oil and blend.
- Press crust into a 6 or 7-inch spring form pan
- Pour cheesecake filling on top of crust. Level filling if needed.
- Carefully pour fruit topping on top of cheesecake filling. Level if needed.
- Chill until firm in freezer (about 2 hours)
- Remove cheesecake from freezer about 10 min before ready to serve
- Carefully slice cheesecake with a sharp knife while it’s still firm
- Serve and enjoy, while topping is still firm, or after thawing
- Enjoy with a berry sauce!
- Melted Coconut Oil:
- Coconut oil is firm at room temperature! To melt it, you need to put it in a hot water bath.
- Place coconut oil in a bowl, chopped into small pieces.
- Place this bowl in a bowl a few sizes larger.
- Pour hot/boiling water into the larger bowl.
- Wait for coconut oil to melt, stir occasionally as needed.
- Berry Sauce:
- Blend fresh or frozen berries with some agave nectar (to desired sweetness)
- Pour on top of cheesecake, and enjoy!.
- I used raspberries in the picture above. It was a nice contrast to the lime taste.
- In the future I would add kiwi into the fruit topping mixture. This would make the topping green, instead of the yellow you see above.
SO? Did you try it? Did you love it?