Papaya & Lime Cheesecake

  • ½ cup raw cashews
  • 2 soft medjool dates, pitted
  • ½ tbsp dark maple syrup
  • ½ tbsp coconut oil, liquefied
Cheesecake Filling
  • ½ cup raw cashews, pre-soaked and strained
  • 120gr papaya, peeled and de-seeded
  • 3 tbsp dark maple syrup
  • 3 tbsp coconut oil, liquefied
  • 2 tbsp lime juice
  • zest of ½ a lime
  • 1 tsp pure vanilla extract
  • ⅜ tsp salt
Optional Toppings
  • a few tbsp unsulphured diced dried papaya
  • a few tbsp mini vegan chocolate chips

1. Process all crust ingredients into a fine sticky crumble in a food processor. Transfer into a 5″ springform pan and press down into a flat crust along the base. Freeze while working on the next step.
2. Make sure all filling ingredients are at room temperature before getting started. Blend them all together into a completely smooth consistency in a power blender. Transfer this mixture into the prepared cake pan over the crust. Tap the pan down on the counter to smooth out the top, and even it out further with the back of a spoon as needed.
3. Sprinkle with desired toppings around the edges.
4. Freeze for 5-6 hours or overnight. Thaw out lightly on the counter for 10 minutes prior to serving, slice and serve.
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