This recipe is so simple but packed with zesty flavor and creamy texture! There is the wonderful tanginess of the lime and the kiwi, richness from the coconut milk, and nutrition from the super greens powder and the vegan protein powder. If you do not have access to super greens powder, then you can use a combination of maca, spirulina, vanilla powder, and coconut sugar. This will ensure your protein cheesecake is packed with superfood goodness.

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Raw Kiwi Lime Cheesecake [Vegan, Gluten-Free]

Serves

6

Cooking Time

30

Ingredients

For the Base:

  • 8 pitted Medjool date or 16 pitted Deglet Noor dates
  • 1 cup walnuts or nuts of choice
  • 1 tablespoon pea protein powder
  • 1 tablespoon rice protein powder
  • 1 tablespoon coconut milk

For The Filling:

  • 1 1/2 cups cashews
  • 2 limes
  • 1 1/2 tablespoons pea protein powder
  • 1 1/2 tablespoons rice protein powder
  • 1 kiwi, peeled
  • 1/3 cup coconut oil
  • 1 cup coconut milk
  • 2 satchets of super greens powder or (1 teaspoon spirulina, 1 teaspoon maca, 1 teaspoon vanilla powder, 1 teaspoon coconut sugar)
  • 1/3 cup maple syrup or sweetener of choice
  • Edible flowers, kiwi, and lime slices for garnish
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Preparation

  1. Soak cashews by pouring boiling hot water over them cashews (enough water to immerse them) and soak for 1/2 an hour uncovered. Drain and set aside. Soak dates in hot water for 10 minutes, then drain and pat dry.
  2. Add the nuts to a food processor and blitz till it forms a rough powder. Remove and keep aside. Add the dates to a food processor and blend until it forms a ball. Then add the nut powder to the dates paste as well as the protein powders, coconut milk, and optional salt. Blend until a loose dough forms. It should stick together when you squeeze a bit between your fingers. If it's too dry, add little more coconut milk and re-process. If it's too wet, add more protein powder.
  3. Lightly grease a cheesecake springform pan (I used a 9-inch tin) or a muffin tin. If using a muffin tin, you can line it with strips of parchment paper, making little tabs, to make removing the cheesecakes easier. Place the crust in your pan or divide evenly in the muffin tin (about 1 heaping tablespoon per muffin slot). Flatten the crust and pack it down firmly with your fingers or the back of a spoon - the bottom of a glass also works. Place in the freezer for about 10-20 minutes.
  4. Add all filling ingredients except the super greens and kiwi fruit to a blender and mix until very smooth. Blend until silky smooth. If it isn't coming blending well, add a little more lime juice or coconut milk liquid. Taste and adjust as needed. Set aside a quarter of the white filling in a separate bowl. To the rest of the filling in the blender and add the green superfoods as well as the kiwi. Blend till it becomes well combined and silky smooth.
  5. Remove the crust from the freezer and pour the green filling on top of it. Gently pour over the white mixture on top of the green mixture. Using a butter knife, make light swirls in circular motions. You want to have a marble effect and not get the entire green to be mixed in. In case you do not want to make the white swirls, then blend the entire fillings with the green super foods and kiwi fruit. Cover with plastic wrap and freeze until firm -about 4-6 hours.
  6. Once set, remove from the pan or tin and decorate with sliced kiwis, limes, and edible flowers. The cheesecake will keep well in a freezer for up to 1-2 weeks. You can serve directly from the freezer or set out to soften for about 10 minutes before serving.


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