Superfood Lime Cheesecake
Superfood Lime Cheesecake
Prep
15min
Total
30min
Servings
5
Ingredients
10
Level
Easy
Prep
15min
Total
30min
Servings
5
Ingredients
10
Level
Easy
Recipe by:Jodi Burke
Superfood Lime Cheesecake
Prep:15minTotal:30minServes:5
Ingredients
Crust
Lime Cheesecake
Directions
Crust
  1. Put the Almonds in a food processor (or Vitamix) and process till almost fine. Throw in the other ingredient and process until a ball forms or it’s sticky enough to stick together.
  2. Press in the bottom of the paper cups (that are in the muffin tin tray) to the thickness you desire but make sure it’s pressed together firm – you don’t want it falling apart as you eat it.
Cheesecake
  1. Throw raw Cashews into the Vitamix (or blender) and process first on their own a bit, not necessary but I find it makes it smoother faster.
  2. Add in other ingredients and blend until smooth, pour into each cupcake / muffin tin or paper (or cheesecake pan). I tap the container on the counter a few times to get air bubbles out if there are any.
  3. Put in fridge or freezer to chill. From the freezer it’s more like an ice cream – either way is good. I would eat these within 2 days.
  4. Please feel free to share, contact me with any questions and of course enjoy!!!
Ingredients
Crust
Lime Cheesecake
Directions
Crust
  1. Put the Almonds in a food processor (or Vitamix) and process till almost fine. Throw in the other ingredient and process until a ball forms or it’s sticky enough to stick together.
  2. Press in the bottom of the paper cups (that are in the muffin tin tray) to the thickness you desire but make sure it’s pressed together firm – you don’t want it falling apart as you eat it.
Cheesecake
  1. Throw raw Cashews into the Vitamix (or blender) and process first on their own a bit, not necessary but I find it makes it smoother faster.
  2. Add in other ingredients and blend until smooth, pour into each cupcake / muffin tin or paper (or cheesecake pan). I tap the container on the counter a few times to get air bubbles out if there are any.
  3. Put in fridge or freezer to chill. From the freezer it’s more like an ice cream – either way is good. I would eat these within 2 days.
  4. Please feel free to share, contact me with any questions and of course enjoy!!!
Directions
Crust
  1. Put the Almonds in a food processor (or Vitamix) and process till almost fine. Throw in the other ingredient and process until a ball forms or it’s sticky enough to stick together.
  2. Press in the bottom of the paper cups (that are in the muffin tin tray) to the thickness you desire but make sure it’s pressed together firm – you don’t want it falling apart as you eat it.
Cheesecake
  1. Throw raw Cashews into the Vitamix (or blender) and process first on their own a bit, not necessary but I find it makes it smoother faster.
  2. Add in other ingredients and blend until smooth, pour into each cupcake / muffin tin or paper (or cheesecake pan). I tap the container on the counter a few times to get air bubbles out if there are any.
  3. Put in fridge or freezer to chill. From the freezer it’s more like an ice cream – either way is good. I would eat these within 2 days.
  4. Please feel free to share, contact me with any questions and of course enjoy!!!
Notes

Superfood Lime Vegan Cheesecake

Jodi Burke

Chef: 

Jodi is the Creator of Healthy is Cool, a Certified Raw Foods Chef, Super Foods Promoter, Author & Photographer. Her passion is for real foods & Super Foods and recipes that are easy, healthy, nutritious yet tasty helping people to make better food choices.