Pistachio, Lime and Coconut Cheesecake Squares
This no-bake cheesecake is vegan, sugar free, dairy free and gluten free. With the refreshing and fabulous flavour combination of pistachio, lime and coconut it is a wonderful summer dessert, especially served straight from the freezer. Once it has set you can store the cheesecake in the freezer or the fridge.
How long will it take?
20 minutes plus overnight setting time
What’s the serving size?
Serves 6
What do I need?
For the base
- 1 cup medjool dates
- ½ cup raw almonds
- ½ cup pistachios
- ½ cup desiccated coconut
- ½ tsp cinnamon
- 3 tbsp coconut oil
- 2 tsp lime zest
- Pinch of salt
For the filling
- 2 cups cashews, soaked overnight in water
- 1 cup coconut cream
- 1 cup desiccated coconut
- ¼ cup coconut oil
- Juice of 2 limes
- 1 tsp vanilla
- ¼ cup maple syrup
For the garnish
- Lime slices, quartered
- Pistachios, finely chopped
How do I make it?
- Grease and line a 20 centimetre square cake tin with baking paper.
- Add dates to a food processor and blitz for 30 seconds, then add remaining base ingredients and blitz together. Turn out into the prepared cake tin and use the back of a spoon to spread evenly in the cake tin. Place in the freezer while you prepare the filling.
- Make the filling by adding all filling ingredients to a food processor and blitzing until the mixture is smooth and creamy. Pour on top of the base and return to the freezer overnight.
- When ready to serve remove from the freezer and cut into squares, then garnish with lime and pistachios.
