Vegan and gluten-free lime cheesecake with thermomix

(4 votes, average: 3.50 out of 5)

6 July, 2022

Today we are going with a dish that does not have milk or eggs, our vegan cheesecake, but it is tremendously creamy.

so in addition to vegan people, people gluten intolerantanyone can make this dish because it is really good

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Kitchen

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Category:

desserts with thermomix Vegetarian Recipes with Thermomix Thermomix Gluten Free

for the base

150 g of crackers or suitable cookies (gluten-free, vegan, milk-free, egg-free…)
50g coconut oil, melted

Cream for the filling

120 g raw cashew nuts, soaked for 6 hours and then dried*
50g coconut oil, melted
170 g of coconut milk at room temperature (stir well before using, as the fat part of the liquid is separated)
100 g of lime juice (the juice of 4 limes approx.)
50-70g maple syrup (can be substituted with honey or 40-50g sugar)
The scratch of 1-2 limes, to decorate
Muffing molds and paper to line them

We crush the crackers or cookies with our Thermomix®,
10 seconds / speed 7
Add the melted coconut oil and mix with the crushed cookies to our Thermomix bowl
10 seconds / speed 5
Line the muffin tins with paper, and divide the cracker crumbs between 10 or 12 tins.
Press with a glass so that it has a flat bottom so that they cover the entire bottom of the molds.
Reserve in the refrigerator while you prepare the cream.
Put the cashews, coconut milk, coconut oil, lime juice and maple syrup in the glass of our thermomix and blend until creamy. With Thermomix,
2 minutes / speed 10.
Pour the cream into the molds and sprinkle with the lime zest. Reserve at least 24 hours (36 hours recommended) in the refrigerator before serving.
Waiting is necessary to get the right consistency.