So lately I know it seems as though Iāve been obsessed with limes. This is because I have been! Iāve been sipping on my mojito water, snacking on my lime greek yogurt parfaits and dreaming about Key Lime Cheesecake! Well ladies and gentlemen Iāve created a masterpiece!
While I was at the grocery store I ran into these little babies and got inspired.
No where in this recipe will you find anything not natural and not even a drop of cream cheese. Cream cheese is not evil but it is loaded with fat with little nutrient value. Iāve replaced this with healthy fats and protein! This is sweetened naturally and I think youāll find the ingredients quite surprising. Down to the whipped topping these ingredients are not expected yet come together like a musical masterpiece! Can you tell Iām excited about this? This is so darn good that fights broke out about who was going to lick the bowl! Here it isā¦ your next treat!
Healthy Key Lime Cheesecake with Whipped Coconut Cream
Ingredients (I doubled these ingredients to fill 5 ramekins. The amount listed should be enough for a 4 inch spring-bottom pan):
- 1/2 Cups Cashew Butter
- 3/4 Cup Non-Fat Plain Greek Yogurt
- 2 Tbsp Fresh Lime Juice
- 1/2 Tbsp Lime Zest
- 3 Pitted Dates
- 2 Tbsp Agave
- 1/4 Tsp Salt
- 1 Tbsp Vanilla Extract
Directions:
- Place all above listed ingredients into your food processor. Process until smooth and creamy stopping once to scrape down the sides of the bowl.
- *Now I didn’t have a spring-form pan and didn’t want to fight with the cheesecakes to get them out of the dishes so I lined the ramekins with cling wrap before I placed the mix in. Of course they will turnout much prettier if you have a spring-form pan. I’m quite happy with the individual size cheesecakes that came out.
- Place cheesecake mixture in your lined ramekins or springform pan. Cover with cling wrap and place in the freezer overnight.
- The next day remove from freezer and remove cling wrap both onto and underneath. Place on a plate or back in the ramekin. Top with lime zest, freshly toasted coconut, and coconut whipped cream (see recipe below). Serve immediately as a frozen treat.
Coconut Whipped Cream
Ingredients:
- 1 Can Coconut Milk
- 1 Tbsp Vanilla Extract
Directions:
- Place can of coconut milk in the refrigerator overnight to separate the coconut cream from the oil.
- Open can and scrape only the thick coconut cream from the top half of the can.
- Place in your food processor (or use a hand-held mixer). Whip until it is the consistency of whip cream. Stop occasionally to scrape down the sides.
- Top your cheesecake with this delicious natural cream!
This cheesecake can be adapted to any of the citrus flavours. I’m going to be doing some different versions to share with you all. This is a must-try recipe. It is shocking how delicious it really is. David just kept saying “how did you make it taste like cheesecake???” It is simply the perfect treat.
I guess we know who got to lick the bowl,,the proof is in the pictures..which turned out great by the way,,,is there nothing you can’t do,,my god you are so talented at everything,,:)
I cant wait to try the recipe,,:)
Thank you Linda! I am trying. I love to do it all and just try my best to put my best out there. I am so happy you think they turned out great! You are too sweet! You are going to freak when you try this. I am telling you it is my favourite dessert I have ever made. I told Dave today I wished that the Super Store would have a contest for “best use of greek yogurt” lol This one would win hands down!!
Yummy and so very beautifully shared … made my mouth water! š
Visiting from SITS š
Thanks so much Morgan! This recipe is like magic. I am really happy with the way the pics turned out. I took these pic with just my Iphone believe it or not! lol
Hope you are having a great day!! Don’t you love being a part of SITS?? So fun!
This Is Amazing! excited to make these over the weekend for everyone thanks Amy! awesome idea LOVE the ingredients! x
Wait until you try them!! You will be so excited!!!!
Demi,
Can you make this cheesecake well in advance and leave in the freezer for a week or so. I am having a bunch of girlfriends over next week and this weekend is the most time I have for food prep.
Love your blog by the way, the food recipes are so very yummy.
Dragana
I am not sure about the well in advance but I cannot see why not. I personally have not tried it. Just make sure to make the coconut cream up fresh. Let me know how much you love it!
Demi,
I just did a trial run and it was really really good. My boyfriend who is always up for my healthy versions of everything loved it, but didn’t believe that it wasn’t bad for you….of course with cashew butter and coconut cream it is high in fat and can’t be consumed day and night, but for a treat it is definately going in my recipe stash. I bookmarked your blog and will be visiting again for sure.
Dragana
Hey Demi! There are a great healthy dessert. As all desserts moderation is key. But they aren’t that bad in the fat department. They fats are healthy, natural fats and if you follow the serving sizes I recommend it actually works our to less than 1/8 of a cup or cashew butter each (roughly 2 tablespoons each) so that is not bad at all š They are the perfect alternative to the old style cheesecake.
Enjoy
What’s cashew butter and where do buy it
I think you need to learn how to calculate the proper nutrition breakdown calculations for your recipes, you should take a University level nutrition course.
Amy, I have been reading over your amazing recipes, and I am really inspired to start making some of these whole food healthy snacks and meals…but I am a bit scared of the time commitment. Ā Could you give me a guesstimate about how long it takes to plan and prepare food for the week? Ā I really appreciate it.
-Kathryn
Hi! I just found this recipe and I really like it… it hasn’t come out of the freezer yet but the batter sure was good! FYI the whole recipe, cheesecake only, has about 1225 calories (I substituted almond butter). In case anyone was wondering!