Berry, Lime & Coconut Cheesecake (RSF, DF, GF, V)

Refined sugar free, gluten free, dairy free, vegan


Berry, Lime and Coconut Cheesecake


For the base:

☆ 1 cup of dates (soaked)

☆ 1 cup of sunflower seeds

☆ 1/2 cup dessicated coconut

☆ 1/2 cup cacao powder or substitute cocoa

☆ 1/4 cup of buckwheat groats

☆ 1/4 cup of melted coconut oil

☆ 1 tablespoon of chia seeds

☆ 1 tablespoon of sesame seeds

For the topping:

☆ 2 cans lite coconut cream (totalling 800ml)

☆ 2 cups berries (I used frozen)

☆ Zest and juice of one lime

☆ 1/4 cup maple syrup or sweetener of your choice

☆ 3 1/2 tsp powdered agar (substitute gelatin – won’t be vegan)

2 tbsp coconut oil


For the base:

Process all ingredients in a food processor and blend for 5-10 minutes, until the texture has small crumbs, but will hold together

Pour the mixture into a greased spring form cake tin (the kind you can release and pop the bottom up)

Press the mixture down firmly and evenly

Pop the base in the the freezer to set for at least half an hour.

For the topping: 

Process coconut cream, berries, lime zest, lime juice and maple syrup into a blender or food processor and blend until completely smooth.

Pour the topping mixture into a saucepan and stir in the powdered agar.

Bring to a boil, stirring often. Once the mixture has come to boiling point, turn the heat down and simmer for five minutes

Add coconut oil and stir through

Let the mixture sit and cool for about 20 minutes, then pour the mixture into the cold tin and refrigerate until set. Once the mixture is cool, it will be firm.

Mine was well set in six hours

Garnish with fresh or freeze dried berries & keep in the fridge




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