Vegan Lime and Mint Cheesecake

It's hot, it's really hot! Summer weather at its best ... and holidays are also ... time to dangle your legs (preferably in the ice cream parlor) and jump into the lake. And a good opportunity to experiment in the (shady) kitchen. For example with refreshing limes, cooling mint and sweet dates.

Soak cashew nuts in water overnight. For the base, process the walnuts, dates and salt into a paste in a blender. When the soil is perfect, you can form a ball between your fingers. Do a little test. The nut-date paste should have a plasticine-like (yes, I know, that sounds terribly delicious) consistency, possibly add a few dates or nuts. Now it is used to line the molds. I use small tart molds with a removable base. This is practical because the tartlets are so easy to shape. Chill the prepared tart bases.

Pour off the soaked cashew nuts and puree together with agave syrup, lime juice and the warmed coconut oil in the vitamin to a fine and homogeneous mass. Finally, mix in the mint leaves. The finished cream has a consistency similar to mayonnaise.

Spread the lime cream on the cake bases and cover with cling film and place in the freezer for at least 2 hours.

Remove from freezer 20 minutes before serving. They taste wonderfully refreshing when slightly thawed. Exactly the right thing for summery July temperatures !!

Have fun with the recipe and eating the vegan Easypeasy lime and mint cheesecake tartlets! What is your summer favorite on the coffee table?

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