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RECIPE
13 INGREDIENTS7 STEPS8hr 15min

No-Bake Strawberry Lime Cheesecake

4.7
3 Ratings
The best part about raw cheesecakes: No baking required. Which means, no water bath or risk of undercooked center or cracks!
No-Bake Strawberry Lime Cheesecake Recipe | SideChef
The best part about raw cheesecakes: No baking required. Which means, no water bath or risk of undercooked center or cracks!
The Naked Food Life
A Culinary Arts graduate and personal chef specializing in sustainable, plant-based food, special diets, and holistic living.
http://thenakedfoodlife.com/
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Estimated Total: Estimated Total:
Fulfilled by
The Naked Food Life
A Culinary Arts graduate and personal chef specializing in sustainable, plant-based food, special diets, and holistic living.
http://thenakedfoodlife.com/
8hr 15min
Total Time
15min
Active Time
$3.16
Cost Per Serving

Ingredients

US / METRIC
Servings:
6
Serves 6

Crust

3/4 cup
Unsweetened Shredded Coconut
3/4 cup
Shelled Pistachios
2 Tbsp
or Coconut Nectar
1 1/2 Tbsp
Coconut Oil

Filling

1 1/2 cups
Coconut Butter , softened, divided
2 cups
1/4 cup
Lime Juice , freshly squeezed
or Lemon Juice
1 can
(13.5 oz)
Full-Fat Coconut Milk , room temperature
1/2 cup
or Coconut Nectar
1/2 Tbsp
Pure Vanilla Extract
1 pinch
1/2 cup
for brighter color
(optional)
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Nutrition Per Serving

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CALORIES
897
FAT
58.3 g
PROTEIN
9.5 g
CARBS
85.9 g

Cooking Instructions

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Step 1
In a food processor, Unsweetened Shredded Coconut (3/4 cup) and Old Fashioned Rolled Oats (3/4 cup) to fine crumbs. Add Shelled Pistachios (3/4 cup) and blend until mixture looks like dry sand.
Step 2
Add Maple Syrup (2 Tbsp) and Coconut Oil (1 1/2 Tbsp) and blend for a few seconds. The mixture should resemble unbaked graham cracker crust. If it doesn’t hold together add a bit more oil/sweetener. Press into a springform pan lined with parchment.
Step 3
Add Coconut Butter (1 cup) , Lime Juice (1/4 cup) , Maple Syrup (1/2 cup) , Full-Fat Coconut Milk (1 can) , Pure Vanilla Extract (1/2 Tbsp) and Salt (1 pinch) to a high-speed blender, and blend until smooth and creamy.
Step 4
Transfer 2/3 of the mixture out of the blender to a bowl. To the blender, add Fresh Strawberries (2 cups) , Fresh Raspberries (1/2 cup) (if using), and remaining Coconut Butter (1/2 cup) blend with remaining mixture until smooth and creamy.
Step 5
Alternate layers of the strawberry and vanilla cream on top of the crust.
Step 6
Refrigerate for at least 8 hours.
Step 7
Cut with a sharp knife. Serve garnished with more berries and pistachios if desired. Enjoy!
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Nutrition Per Serving
Calories
897
% Daily Value*
Fat
58.3 g
75%
Saturated Fat
48.3 g
242%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
85.9 g
31%
Fiber
13.5 g
48%
Sugars
56.6 g
--
Protein
9.5 g
19%
Sodium
99.5 mg
4%
Vitamin D
--
--
Calcium
66.1 mg
5%
Iron
3.9 mg
22%
Potassium
428.9 mg
9%
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