Keeping with the theme of Acai, why not throw it in a cheesecake?! I realized I’ve only shared one cheesecake recipe on here, ever and that’s totally unacceptable! It was also a soy based version, so I’m incredibly excited to share with you all this cashew based version that’s a million times more luxurious and creamy. Are you ready for heavenly citrus cheesecake bites?! Okay! Let’s do this!
Acai Lime Cheesecakes
1 cup Raw Almonds
1 tbsp Coconut, shredded
2 tbsp Agave, or Maple Syrup (you can also substitute this for 2-3 soaked dates)
1 tbsp Water
2 cups Raw Cashews, soaked overnight
1/3 cup + 1 tbsp Raw Almond Milk, tutorial here
1/4 cup Agave, any liquid sweetener will do
3 tbsp Fresh Lime Juice
2 tbsp Coconut Butter
1 tbsp Acai Powder
1 tbsp Lime Zest
Prep ahead by soaking your cashews overnight, at least 4-6 hours is best.
Start by blending your almonds to make a somewhat fine flour.
Pour into a medium bowl and combine with coconut and agave. Mixing till combined and adding a touch of water to help everything bind together.
Portion the crust evenly into 6 silicon muffin cups, pressing firmly and taking the crust up the sides to the very top. This step will take a bit of time.
Go ahead and let the crusts chill in the freezer while you assemble the filling.
In a high-speed blender, add you cashews (drained and rinsed) that you soaked from the night before. Include the almond milk and blend to get it all started.
Stop to scrape down the sides and add in everything else.
You’ll want to let this run 1-2 minutes, or until smooth and creamy. There shouldn’t be any lumps.
Remove your crusts from the freezer.
Pour your cheesecake filling into the crust molds and place everything back into the freezer to chill. I recommend at least 3 hours, but overnight is best.
Serve cold, topped with coconut flakes and coconut palm sugar (optional).
You can transfer them to the fridge to defrost before eating. These are best served very cold, they’ll come to room temperature pretty quickly so I recommend storing them in the freezer to keep fresh.
They will last for weeks in an air tight container, in the freezer.