Vegan Tequila Lime Cheesecake
This dreamy no-compromise Vegan Tequila Lime Cheesecake is the perfect dessert to serve at your next dinner party or for Cinco de Mayo and is so simple to make!
Ingredients
COCONUT CRUST
- 1 cup pecans
- 1 cup shredded unsweetened coconut
- 1 tablespoon maple syrup
- 2 tablespoons coconut oil
CHEESECAKE FILLING
- 2 cups raw cashews (soaked overnight*)
- 1 ounce tequila (silver or 'blanco'/white)
- 1/2 ounce Triple Sec
- 1/2 cup maple syrup**
- 1/2 cup full fat canned coconut milk
- 1/3 cup lime juice (freshly squeezed)
- 2 teaspoons lime zest
TOPPING
- 3/4 cup coconut whipped topping
Instructions
CRUST
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Preheat the oven to 350F
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Process all of the crust ingredients together in a food processor until the mixture forms a fine crumble that sticks together when pressed between your fingers.
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Line a 7" spring form pan with parchment paper along the sides and bottom for easy removal. Pat the crust firmly and evenly along the bottom of the pan (use the bottom of a flat glass to press it down).
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Bake the crust until golden brown, for 12-15 minutes. Set aside to cool.
CHEESCAKE FILLING
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In a high speed blender add the cheesecake ingredients and blend until smooth.
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Pour the cheesecake filling into spring form pan over the coconut crust. Freeze at least 3 hours before serving or overnight in the fridge.
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When ready to serve cheesecake, remove from freezer (if frozen) and let soften at room temperature for 15 minutes. Top with coconut whip cream and serve!
Recipe Notes
* to soak cashews, cover with cool water and refrigerate overnight and drain before using OR cover with boiling water for 30 minutes and drain before using.
** cut the maple syrup down to 1/4 or 1/3 cup for a less sweet cheesecake. You can start with 1/4 cup, taste the mixture before you pour it on the crust and adjust as needed!