Paleo + Plant Based Key Lime Cheesecake

 
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Desserts make the little hearts of our BEF staff smile; we just can’t get enough of them. So naturally, we found a way to transform our fan-favorite Paleo Bites and Bars into a photo-ready treat. Our “cheesecake” uses all plant-based ingredients, is easy to put together, and can be made well ahead of time—perfect for your next summer BBQ or family get together.

This recipe comes together in three simple steps: prep, blend, and freeze. The only tools you will need to assemble it are a food processor or high-powered blender, and a 9-inch spring form pan.


INGREDIENTS

For the crust:

  • 1 cup or 6 oz of Paleo Bites or Paleo Bars broken up into small pieces

  • 1 cup of raw pecans

  • 2 large medjool dates pitted

  • 1/4 teaspoon salt

  • 1/4 teaspoon ground cinnamon

For the filling:

  • 4 cups raw cashews soaked overnight (~3 cups presoaked)

  • 1 cup key lime juice

  • 2/3 cup coconut milk

  • 2/3 cup maple syrup


A quick note: Key limes—the kid brother of the larger, more readily available green lime—are not crucial to this recipe, but we highly recommend them. If you are unable to find key limes, look for key lime juice instead. Most specialty food stores will carry it, but we found a foolproof way of locating it is to head to your local spirit and wine store as it is used in a variety of different cocktails.

DIRECTIONS

Prep: Soak 3ish cups of raw cashews in water overnight. That’s it—prep phase is done.

Blend: In a food processor or high-powered blender, combine the ingredients needed for the crust and pulse a few times before running it. Keep your eye on the crust mixture as you’ll begin to see it sticking together. Turn off the processor and scrape down the sides using a spatula. Let it run once more for a minute or two. You will then press the Paleo Bite or Bar mixture into the bottom of your springform pan, making sure it is compact and carries slightly up the sides. Store the pan in the refrigerator while you make the filling.

(you’ll probably have to wash the vessel to your food processor or blender before moving forward)

Next, combine and blend all ingredients for the filling until the mixture is smooth. Pour the batter over the Paleo crust. Lightly tap the pan to remove any air bubbles that may have formed.

Freeze: After covering your cheesecake in foil or plastic wrap, place it on a level surface in your freezer to sit overnight. Remove and enjoy within the hour.


And there you have it, a no-fuss, plant-based cheesecake that also happens to be both Paleo and delicious.


Need a restock on some Paleo Bites or Bars? Order them here!



Peace, Love, and Paleo Bites,

-Best Express Staff

 
Carolina Diaz