Mojito Cheesecake (Dairy-Free)

Name: Mojito Cheesecake (Dairy-Free)
Prep time: 20 min
Total time: 20 min
Cuisine: American, Mexican, Latin American
Ingredients: 1/3 cup almonds; 1/4 cup shredded coconut; 1/3 cup Medjool dates; 3/4 cup cashews; 1 cup soy milk; 2 lime juice + zest; 2 tbsp melted cacao butter (or coconut oil); 2 tbsp maple syrup; 1/3 cup fresh mint, washed and chopped

7 steps

Prep:20min

Easy-to-make, festive, and freezer-friendly Mojito Cheesecake. Perfect for individual servings and a delicious, nourishing sweet treat.

Updated at: Thu, 28 Mar 2024 08:45:04 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories284.6 kcal (14%)

Total Fat21.4 g (31%)

Carbs21.1 g (8%)

Sugars11.4 g (13%)

Protein6.6 g (13%)

Sodium19.8 mg (1%)

Fiber3 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

⅓ cupalmonds

¼ cupshredded coconut

⅓ cupMedjool dates

¾ cupcashews

1 cupsoy milk

2lime juice

zest

2 Tbspcacao butter

melted, or coconut oil

2 Tbspmaple syrup

⅓ cupfresh mint

washed and chopped

Instructions

Step 1

Soak the cashews in boiling water for 30 minutes to overnight.

Step 2

For the crust, blend the almonds, coconut flakes, and Medjool dates in a high-speed blender or food processor until the ingredients hold together.

Step 3

Press the mixture into your mould to create a flat base. Place in the freezer while you prepare the filling.

Step 4

Melt the cacao butter in a microwave-friendly dish, heating for 20 seconds at a time.

Step 5

Add the soaked cashews, soy milk, lime juice and zest, maple syrup, and melted cacao butter to the blender. Process until perfectly smooth (3 to 5 minutes).

Step 6

Pour the mixture into your mould, leaving a little space at the top. Stir in the fresh mint.

Step 7

Freeze for 4 hours until solid. Remove from the freezer 30 minutes before eating. Garnish with fresh mint, lime slices, or your favourite toppings.

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