Hello, friends! Happy Sunday to you.
Dear Cheesecake, we meet again! Only this time, you are vegan. I love traditional cheesecake as much as the next cheesecake lover, but I wanted to create something a little more guilt-free. Lately, I have been on this healthy baking roll and I would like to continue to make healthier conscious choices when baking some of my favorite desserts. Of course, there will be space for some traditional dessert recipes. For now, I present you with this…the “Coconut, Banana & Lime Vegan Cheesecake!” I hope you like it as much as I do! 🙂
This is one of those desserts that you could make for a friend that you have not seen in a long time or a nice neighbor. Basically, anyone who has a sweet tooth, but does not want to go overboard. This tastes so good with a warm drink like coffee or tea…take your pick.
Speaking of a dessert that will practically melt in your mouth. Here’s something that I heard on the radio recently that will melt your heart. Earlier this week, on my way to work, I heard about this guy who had lost his wallet about thirteen years ago and the person who found it mailed it back to him recently. Crazy, right?!
The do-gooder and awesome person found the wallet thirteen years ago and made a few attempts to return the wallet, but was unable to locate the wallet owner’s current address. I believe the wallet owner moved. Anyway, the wallet owner received the lost wallet and surprisingly discovered that all of his credit cards and small amount of cash was still in the wallet! The do-gooder signed the envelope as anonymous without leaving a return address. I think it’s amazing that the do-gooder did not give up on trying to get the wallet back to its true owner. Well done, do-gooder!
Something quite similar happened to me when I lost my driver’s license. Only this time it took a couple of weeks instead of thirteen years. A do-gooder anonymously mailed it to me using my address that was on my driver’s license. That was awesome. About a year later, it was my turn to be the do-gooder when I found a small purse at a specialty market during the holidays when I was still living in New York…I, too, mailed the small purse back to its true owner. The purse was on the ground in a crowd of people. I think nobody noticed it because they were focused on all the cool holiday crafts around them. It’s good to look down at the ground sometimes…you’ll never know what you will find other than stepped on gum and the like. 😉
Back to the cheesecake, above is a photo of the almond, coconut and date crust that is the base of this amazing cake. I just love the texture of this crust, it has a great crunch with some bits of soft and chewy dates. This crust recipe has become my go-to crust because it goes with most tart or pie recipes.
That first bite of the cheesecake slice was out of this world. Yummy, yummy in my tummy! Yes, it’s that good that I had to rhyme. 😀 The combination of coconut, banana and hint of lime really are a winning team of flavors. All this typing about it makes me want a second slice! 😉
Have a great week!
+ 1 cup ground almonds
+ 1 cup coconut flour
+ 5 pitted dates, finely chopped or ground
+ 5 tbsp. melted coconut oil
+ 8 oz. vegan cream cheese
+ 1-1/2 cups raw cashews
+ 1 cup pure maple syrup
+ 2 ripe bananas
+ 1 tbsp. corn starch
+ 2 tbsp. lime juice
+ 1 tbsp. coconut oil
+ 1 tsp. vanilla extract
+ 1/8 tsp. salt
+ 13.5 oz. (1 can) coconut milk (refrigerated)
+ 5 tbsp. powdered sugar
+ 1 tsp. lime juice
+ 1 tsp. vanilla extract
+ 1 tsp. lime zest
- Set and preheat oven to 375 degrees.
- In a blender or a food processor, mix ingredients until finely ground.
- Lightly grease a springform pan with coconut oil.
- Pour ground crust mixture into springform pan, then press crust mixture evenly into the pan.
- Bake crust in oven at 375 degrees for 10-13 minutes or until golden brown. Rotate at the half way mark so that the crust cooks evenly on all sides.
- After crust has finished baking, place springform pan on a metal cooling rack to cool while you make the filling.
- Set and preheat oven to 325 degrees.
- Pour all ingredients into a blender or a food processor, then set on high speed and blend well until the mixture has a creamy texture.
- Pour creamy filling mixture onto the cooled crust in the springform pan.
- Place springform pan on a baking sheet, then place on the lower level oven rack.
- Bake at 325 degrees for 50-60 minutes or until filling is fully cooked.
- Place springform pan onto a metal cooling rack and cool for at least 15 minutes.
- After 15 minutes, use a knife to cut around the edges of the springform pan to release any cake that is stuck to the sides of the pan.
- Place the springform pan in the refrigerator uncovered for at least 2 hours or until completely cooled.
- Place mixing bowl and whisk attachment in the freezer for 20-30 minutes before you are ready to make the whipped cream.
- After 30 minutes, pour ingredients into the cold mixing bowl.
- Set the electric mixer to medium-high speed, then mix for 1-2 minutes until you see stiff peaks of cream on the whisk.
- Do not whisk the mixture too long or you will end up with butter.
- Once cheesecake has completely cooled in the refrigerator you can add the whipped cream mixture on top. Keep the cheesecake placed on the base of the springform pan, but take out the springform ring or sides by releasing the lock mechanism.
- Now that you have achieved a creamy whipped texture, scoop the whipped cream onto the top of the completely cooled cheesecake.
- Use an offset spatula or the back of a spoon to spread the whipped cream evenly over the top of the cheesecake.
- Use a zester to make about 1 teaspoon of lime zest over the top of the cheesecake whipped cream topping.
- Cut yourself a slice, eat and enjoy! ❤