My goal is to help you make healthier choices and show you how healthy eating is easy and delicious. Then place cheesecake into the refrigerator to set overnight. Let the cheesecake cool completely to room temperature on the counter. Bake at 350° for 10-15 minutes or until crust is golden brown around the edges. Add them to the same skillet, toast over medium heat for 1 to 2 minutes or until they’re golden brown. Breast milk is the only other natural source that contains such a high concentration of lauric acid. As far as the very picky hubby and oldest child, they LOVED it and that is saying alot! For the filling:PLACE the sugar, cornstarch and salt in a small bowl, mix until combined. Fold the aluminum foil down so that it fits inside the Instant Pot but make sure it doesn’t touch the cheesecake filling (fold it back behind itself to avoid this if necessary). Watch my video recipe for all the sweet details here! I added an avocado to the cheesecake to give it a pretty green color but you can also substitute with about 1 teaspoon of spirulina, moringa or any green powder you prefer. https://tatyanaseverydayfood.com/recipe-items/coconut-lime-cheesecake Read more. ★☆ Make sure to subscribe to my website and my YouTube channel and turn on notifications! If you’re looking for another delicious cheesecake recipe that uses Greek yogurt, try our popular. For those worried about the coconut milk whipping, you could try adding a bit of prepared, unflavored gelatin to help stiffen things up. This website uses cookies. When you pinch some of the mixture between your fingers it should stick together. Mine didn’t either and after a short Google search I found out you’re only supposed to use the solid cream in the can not the oil/ liquid. The fat is 19grams the Carbs is 14grams and the fiber is 1 gram so for net carbs it would be 13grams including the coconut cream topping and the crust on the cheesecake. Start preparing the filling. Directions In a bowl, combine coconut and nuts; stir in butter. Low Carb. Sugar-Free. Refrigerate for 5 hours or overnight. If you open the can and it’s too liquidy, try refrigerating the cream for a bit and allow the fat to separate and float to the top. Use the back of a spoon or the bottom of a measuring cup to evenly press the mixture into the pan making sure to tightly pack along the edges. Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I like to add some right onto the cheesecake and serve any leftovers on the side. ★☆ Process until mixture is crumbly. Rockin my 40's. The light and fluffy cheesecake is loaded with coconut flavor, then topped with sweet and sour homemade lime curd and a bit of sweet whipped cream. Combine the coconut, gingersnap cookies, and melted butter in a bowl; mix until evenly moistened. And my classic KitchenAid stand mixer is a must for every kitchen. Studies show it can kill harmful pathogens like bacteria, viruses and fungi. It is absolutely the best. My only regret was that I went a little light on the stevia, had I added more it would have resembled more of a similar cheesecake flavor guests are used to. If you try a recipe, please use the hashtag #sugarfreemom on instagram for a chance to be featured! or fabulous dessert of some sort to have for company or bring to a party. Fold in whipped cream. Hi tatyana I have a quick question, what might I substitute in for the coconut cream? In a bowl, combine coconut and nuts; stir in butter. Still delicious. Rinse and dry the cashews. This Mind-Blowing Vegan Lime Coconut Cheesecake is one of those desserts you’ll keep making again and again. Depending on which brand you have you may need to adjust but start with 1/2 teaspoon liquid, may need up to a teaspoon. UPDATE: May 4, 2016: The original recipe used my No Roll Cream Cheese pie crust. It is so easy to prepare and requires no baking with brain-healthy walnuts that are so good for you! Cool completely in pan. In a small sauce pan, whisk together the freshly-squeezed lime juice, sugar and eggs. And did we mention how awesome it is that it’s made in an instant pot? I start the cake out with a simple, graham cracker crust, then make the coconut cheesecake batter. This is my all time go-to recipe when I can't think of any dessert to bring to a gathering. They contain zero cholesterol. Enjoyed this coconut lime cheesecake? Drain, rinse and dry the cashews on a kitchen towel. Because then you know you’ll get a completely honest opinion if it can pass the test of delicious goodness they are used to in a regular, highly fattening cheesecake. Have to say COCONUT MILK did not beat up to cream consistency to spread. Using a spatula, … Claudia, Hi! I guess it took me while since I thought it might be a long process, but that’s couldn’t be further from the truth. A little NOTE: The cheesecake in the photos are beautifully green, perfect for St. Patrick’s Day. Stir the lime curd first, then add to the top of the cheesecake. For this coconut lime cheesecake, I decided to use walnuts instead of cashews. I’m excited to try this, even if my coconut whip falls flat. Click for more information. or until lightly browned. Prepare the cheesecake filling. Coffee lover. A friend of mine works for a natural food color supplier and introduced me to EXBERRY natural food colors. I was using Trader Joes canned coconut cream. What brand of coconut milk will whip? Made a good side drink though for the delicious cheesecake next time ill try coconut cream or maybe the coconut creamer that might thicken up to be a whip. © Copyright 2020 - HealthierSteps. This is a perfect summer dessert! For more information on coconut oil check out my Guide To Buying and Using Coconut Oil. These handy off-set spatulas are great for spreading cake batter and frosting. Frontotemporal Degeneration refers to group disorders caused by progressive nerve cell damage, which leads to loss of function in the brain’s frontal lobe. One of the courses I took was Frontotemporal Degeneration. Allow the cheesecake to sit for about an hour, before transferring it to your kitchen counter to cool for a few more hours. Bake for 20 minutes or until center is almost set. Garnish with toasted coconut and lime zest on top if desired. Bake 10 to 12 min. Add remaining ingredients, EXCEPT THE COCONUT OIL, process to combine. I love making my own curds at home because they really are super easy to make! Press mixture evenly on the base and sides of a springform pan and transfer to the refrigerator while filling is being prepared. I can truly appreciate nutrition and total body care now that I've felt all the positive effects (not to mention lost my little belly fat). At this time, turn the oven off and crack open the oven door a few inches. Fantastic!!! Beat your cream cheese and stevia in your stand mixer until fluffy. Same problem with the no whip coconut milk. specifically cheesecake, my hubby’s favorite and oldest picky child’s too. Remove from heat and add the butter, whisking it until completely melted. This fatty acid helps you maintain steady blood sugar levels. This no-bake rich and creamy vegan cheesecake is a mind blowing dessert. unsalted butter, butter, condensed milk, cream cheese, shredded coconut and 4 more. Bake at 350° for 10-15 minutes or until crust is golden brown around the edges. Transfer the mixture to the bottom of the prepared pan. Or at least you want them to say, in disbelief, “This doesn’t contain sugar or white flour?” while they indulge in another piece. So I’ve mentioned that within my ingredient list. . If you’re in a hurry, place the pan in the freezer. Refrigeration time is the only thing that takes the most time. The crust is good but is really there to support the mind-blowing filling. Off to buy COCONUT CREAM to try again. Double wrap the bottom of a 9-inch spring form pan with foil; set aside. All Rights Reserved. Add the melted butter and pulse again until the crumbs are well-coated. Recipe and photo courtesy of Gina Matsoukas. Garnish this coconut cheesecake with toasted coconut and lime slices. If you leave a comment and I’ll pass the information along to them. The water bath will add extra moisture into the oven, giving you a crack-free and level-topped cheesecake. You can’t ask for a better summer-time dessert! I’m a carb counter. After you’ve made and devoured this lime cheesecake, share the recipe with friends and family on Facebook, Pinterest, Instagram, and Twitter. Reduce oven temperature to 325 degrees and cover edges of crust with aluminum foil so it doesn't burn. https://stupideasypaleo.com/2013/11/25/coconut-milk-wont-solidify-heres-why/, Lighter Mini Citrus CheeseCake Bites | SugarFreeMom.com, 35 Healthier Easter Appetizer, Brunch & Dessert Recipes | SugarFreeMom.com, No Bake Chocolate Coconut Butter Bunnies [No Sugar Added, Dairy & Gluten Free], The Basics of Coconut Butter, Coconut Milk and Coconut Oil, Sugar Free Keto Egg Custard (Carnivore, Low Carb, Gluten Free). Tastes so rich and good. So that now I’ve cleared that up…….let’s talk about cheesecake! I must say that I’m was quite happy with the results, so happy I jumped on the bandwagon, hehe! Process until it looks like nut butter, scraping down the sides as needed.