This recipe is from our new book ‘Toddler to Table‘ – its not necessarily a ‘toddler’ recipe (to be honest – none of the recipes in the book are just for toddlers – because who wants to cook more than once! But I promise they will be FIENDS for it!

This recipe is actually one of my best friends’ recipes from when she had a raw slice business. We would always request that she made this one for any party, event or gathering, and she generously allowed me to share it in our book – because it’s too yummy not to share with the world!

Lime and Passionfruit ‘Cheese’cake

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Servings 12 mini cakes

Ingredients

  

1x2x3x

‘CHEESE’CAKE MIDDLE

• 1 cup raw cashews
• 2 cups water
• 1 pinch sea salt
• 1/3 cup 1⁄3 cup coconut oil
• 1/4 cup (60 ml) full-fat coconut cream
• 1/3 cup maple syrup
• 2 limes zest and juice

CRUST

• 1/2 cup raw hazelnuts
• 1/2 cup raw almonds
• 1 tbsp maple syrup
• 7 medjool dates pitted
• 1/2 lime zest

Passionfruit topping

• 7 Passionfruit
• 1 lime zest

Instructions

 

• To start the ‘Cheese’cake Middle: Place cashews into a bowl, and cover with the water and salt. Allow to soak for 3 hours at room temperature, until very soft.
• To make the Crust: Add the hazelnuts into a blender or food processor and blitz for a few minutes, until the nuts are blended mostly smooth. Add in the almonds and blend again just to break up into smaller pieces, then add in the maple syrup, dates and lime zest. Blitz again until you have a dough consistency.
• Press the Crust dough into moulds of choice such as 12-hole silicone cupcake moulds, a lined 12-hole cupcake tin or a 20 cm cake tin. Place into the freezer while making the ‘Cheese’cake Middle.
• Drain and rinse the soaked cashews and place into a blender or food processor. Blend on high until the cashews are the consistency of cashew butter (smooth and creamy). Add the salt, coconut oil, coconut cream, maple syrup and lime juice and zest, and blend again until smooth, scraping the sides of the blender as needed.
• Remove the crust from the freezer and pour the mixture on top of the crust. Place back into the freezer for 1-2 hours to set.
• To make the Passionfruit topping: Cut and scoop out passionfruit pulp into a bowl and mix to combine the juice and seeds. Remove the cheesecake/s from the freezer and pour the passionfruit over the cheesecake. Place back into the freezer for another one hour to continue to firm up.
• Shave over the lime zest to serve.

Notes

These ‘Cheese’cakes will keep in the freezer in a freezer proof container for up to 1 month. Best served when thawed for 15 minutes before consuming.

Little hands will enjoy scooping out the passionfruit pulp into a bowl, and are sure to have many taste tests along the way!

Tried this recipe?Let us know how it was!