Here is the ideal dessert for the day you have a perfectly ripe avocado on the worktop and no wish whatsoever to turn on the oven. The crunchy date and almond base presses straight into a muffin tin, the filling blends in two minutes, and the freezer does all the work for you. Lime brings the acidity that wakes everything up, avocado the creaminess, cashew the hold. In individual portions, these cheesecakes turn out cleanly and are best eaten still slightly frozen, at the end of a summer meal.
Raw mini lime cheesecakes
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Ingredients
Crunchy base
- 105 g pitted dates or raisins
- 20 g desiccated coconut
- 65 g almonds or Brazil nuts
Filling
- 1 large ripe avocado
- 240 ml almond milk (or 180 ml unsweetened coconut milk)
- 35 g raw cashews, soaked for 3 hours
- 60 ml coconut nectar, plus a few drops of stevia to taste
- 1 tsp vanilla powder
- the juice and zest of 2 limes
Method
- Blend the base ingredients until you have a crumbly texture that holds together when pressed between your fingers.
- Spread the base over the bottom of a muffin tin, pressing down firmly. A light drizzle of coconut oil in each hollow makes turning out easier. Put in the freezer while you prepare the filling.
- Blend all the filling ingredients in a powerful blender until perfectly smooth and creamy. Taste and adjust the sweetness with a few drops of stevia if needed.
- Spoon the filling over each base and leave to set in the freezer for at least 7 hours.
- To turn out, run the back of the tin briefly under hot water.
- Decorate with lime slices, desiccated coconut or crushed cashews. Let them thaw for a few minutes before eating.
Tip
The choice of avocado makes all the difference here: it should yield under your thumb without being stringy, otherwise the filling keeps a vegetal note that the lime will not mask. Do soak the cashews for the full three hours, that is what allows the blender to turn them into cream with no grain. These mini cheesecakes keep for a few days in the fridge or up to three weeks in the freezer: make a double batch and you will always have a dessert in reserve.
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FAQ: your questions about raw lime cheesecakes
What is the recipe for a lime cheesecake?
In its raw version, a lime cheesecake rests on two layers. A base of dried fruit and nuts blended together and pressed into the tin, which replaces the biscuit. And a filling of soaked cashews, blended with lime juice and zest, a fat that sets in the cold, and a creamy element such as avocado or coconut milk. You spread, you leave it to set in the cold for several hours, and that is all. No baking, no eggs, no cheese.
Can lime replace lemon?
In most desserts, yes, but the result is not identical. Lime is a little less sharp on the palate and far more fragrant, with floral notes that lemon does not have. Count roughly the same amount of juice, bearing in mind that a lime yields less than a lemon: you will often need one more. The zest, on the other hand, is considerably more powerful, so use a light hand.
What goes well with lime?
Lime loves everything rich and sweet, because its acidity cuts through. Avocado and cashew, as here, are obvious partners. Coconut in all its forms works beautifully too, as do mango, pineapple and passion fruit. On the herb side, mint, coriander and fresh ginger all sit naturally alongside it.
Which fruits can be paired with citrus in baking?
Red berries first, raspberry and strawberry above all, whose flavour citrus lifts without crushing. Then tropical fruits, mango, pineapple, passion fruit and coconut, with which it forms very fresh combinations. And finally late summer stone fruit, apricot and peach, which a touch of citrus keeps from becoming cloying. The general rule: the sweeter the fruit, the more good citrus does it.
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