Honey and Lime Cheesecakes
Servings: 12 (dependent on size)
GF RSF VEGETARIAN
This is for all of the dairy free people out there who are just after some cheesecake! Can be made with actual cream cheese if wanted. If you want to make this vegan then the honey can be replaced with the sweetener of choice.
BASE INGREDIENTS
-1 cup of almonds
-1/2 cup of GF oats
-2 T cashew butter
-Pinch of sea salt
-1/2 cup of pitted dates
-1 T water
-Dash of cinnamon
CHEESECAKE FILLING
-1 container of Angel Food Cream Cheese
(or 240 grams of cream cheese)
-3 T honey
-1/2 cup fresh lime juice
-1/2 cup of coconut cream
BERRY CHIA JAM
-1 cup of frozen boysenberries
-1 T water
-1 T sweetener
-2 T black chia seeds
-1/2 T lime juice
INSTRUCTIONS:
Pulse the base ingredients together and press into cheesecake moulds. Freeze for 1-2 hours.
Whilst the base is freezing, make the berry chia jam topping.
Place the frozen berries in a saucepan on low-medium heat.
Once the fruit starts to break down using a fork till you reach the desired jam texture and add the rest of the ingredients.
Stir together and cook for another 5 minutes on low, stirring occasionally.
Remove from heat and cool in the fridge. This will give the chia seeds time to expand.
Add the cheesecake filling ingredients to a food processor and pulse until smooth.
Make sure the cream cheese is at room temp first.
Add to the base and freeze for another hour or until firm to the touch.
Top with the berry chia jam and spread this with a knife to flatten.
Top with homemade honeycomb and store in the fridge for up to a week.
Defrost in the fridge or on the bench for 10-15 minutes before eating.
-Enjoy and tag my Instagram @the_porridge_princess if you make this!
