This low carb lime cheesecake is your summer pud! Light, refreshing lime, enveloped with soft cream over a ginger crumb— it's voluptuous. Best of all, it's a no bake, which means less time on the kitchen and more time outdoors in the sun.
A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.
Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.
Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!
To make the base, add sunflower seeds, shredded coconut, ground ginger, cacao powder, sweetener and salt to a blender. Blitz to a fine meal.
Add coconut oil and blend again. It should feel like wet sand. If it feels too dry, add some water, little by little.
Pour the base mixture into a tart tin, lined with clingfilm. Using your hands or the back of a metal spoon, press the mixture into the base and sides of the tin. Place the base in the fridge to chill, while you get on with the filling.
Add the cream cheese, cream juice, lime zest, lime juice, sweetener and salt to a bowl a large bowl. Using an electric mixer, whisk for about 3-5 minutes until the mixture has doubled in size, thinkened and forms stiff peaks.
Pour the filling into the base and leave to chill in the fridge for at least two hours (preferably overnight)before serving.
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