John Myers
Vegan Lime and Mint Cheesecake
The perfect vegan lime and mint cheesecake recipe with a picture and simple step-by-step instructions.
- 100 g Walnuts
- 100 g Dates
- 150 g Cashews
- 2 tablespoon Coconut oil
- 4 tablespoon Agave syrup
- 3 piece Freshly squeezed limes
- Grated peel of a lime
- 10 piece Peppermint leaves
- 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?
- I look forward to seeing you on my cooking blog … www.mang-de-seen.de
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