Lime and Passionfruit ‘Cheese’cake

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.