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    Raspberry, lime and coconut cheesecake

    25 April 2016 by Amber | 63 Comments

    49.6K shares
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    A bright and fresh tasting raspberry, lime and coconut allergy-friendly vegan cheesecake on a raw seed and cacao base.

    Raspberry, lime and coconut cheesecake (vegan, gluten free, nut free, soy free, egg free, dairy free, refined sugar free).

    We are very fortunate that all of the food choices we make in our home are exactly that, choices. I am acutely aware of how limiting and all encompassing living with allergies can be. Growing up, my brother's food allergies were so severe that as a young child he wore a badge saying "Please don't feed me". As a parent now, I can only imagine how that constant threat of an unexpected reaction in your allergic child must feel. Scary, really scary.

    A while ago one of my readers asked how in the world she could make a cheesecake for her son, who is allergic to dairy, eggs, nuts and soy. Well that question sure got me thinking and I've been pondering the question ever since. There is always a way.

    For a healthier cheesecake, I'd usually make a raw base with almonds and dates as the main ingredients. In this case I've swapped the nuts for a range of seeds, which work with coconut, dates, cacao and coconut oil to form a textured and richly chocolatey base. One of the seeds is buckwheat - if you're not familiar with it, rest assured it's not wheat and is totally safe to eat if wheat is one of your allergies. Buckwheat is a seed, related to rhubarb.

    Nut-free, raw vegan cheesecake base.

    For the topping I went with a simple combination of lightly sweetened coconut cream, raspberries and lime, set with a little agar and coconut oil. The fat of the coconut cream and oil ensure there's a rich and creamy mouthfeel, and the raspberry and lime keep the whole thing light and actually quite refreshing in flavour.

    Raspberry, lime and coconut cheesecake (vegan, gluten free, nut free, soy free, egg free, dairy free, refined sugar free).

    Agar may sound like an exotic or difficult ingredient, and I'd agree it's certainly not standard in most pantries. Bear with me though. Agar, also known as agar-agar (or kanten, in Japan) is an algae-based alternative to gelatin (an animal byproduct). It works in a similar way to 'set' a liquid, but its consistency is a little different in that it doesn't have that plastic, jelly mouthfeel of gelatin. Agar is a colourless powder which has no taste or odour, and it's inexpensive to get hold of from Asian supermarkets or your local whole foods store (go to Bin Inn if you're in New Zealand).

    The internet tells me there are a few simple rules to follow to have success with agar, #1 make sure you start by adding it to cold liquid, and #2 the liquid it's dissolved in must be brought to boiling point to activate agar's setting properties. Well that's not too hard is it?

    I have to say I'm ecstatic with the result of this kitchen experiment. Removing the springform tin and seeing how perfectly set the cheesecake was, and how beautifully it sliced, made me a very happy girl! Free from the big five common food allergens (dairy, egg, wheat, soy and nuts), vegan and refined sugar free, this could well be the ultimate allergy friendly dessert.

    You'll need a food processor to make this recipe.

    Raspberry and lime coconut cream pie.

    Raspberry, lime and coconut cheesecake

    A bright and fresh tasting raspberry and lime coconut cream topping on a raw seed and chocolate base. Allergy friendly.
    Print Recipe Pin Recipe Rate Recipe
    Prep time: 15 minutes
    Cook time: 15 minutes
    Total time: 30 minutes
    Course: Sweet treats
    Cuisine: dairy free, egg free, Gluten free, nut free, refined sugar free, soy free, Vegan
    Servings: 12
    Calories: 461kcal
    Author: Quite Good Food

    INGREDIENTS

    For the base:

    • 1 cup dates
    • 1 cup sunflower seeds
    • ½ cup dessicated coconut
    • ½ cup cacao powder or substitute cocoa
    • ¼ cup buckwheat groats
    • ¼ cup coconut oil melted if solid
    • 1 tablespoon chia seeds
    • 1 tablespoon sesame seeds

    For the topping:

    • 2 cans lite coconut cream (totalling 800ml)
    • 2 cups raspberries (I used frozen, there's no need to defrost)
    • Zest and juice of one lime (approximately 2 tablespoon lime juice)
    • ¼ cup maple syrup or sweetener of your choice
    • 3 ½ teaspoon powdered agar
    • 2 tablespoon coconut oil

    INSTRUCTIONS

    For the base:

    • Put all ingredients into a food processor and blend for 5-10 minutes, until the texture has small crumbs, and will hold together when pressed with your fingers. Some of the buckwheat will remain whole, and that's fine, they provide a welcome crunch.
    • Tip the mixture into a 22cm diameter non-stick springform cake tin. It's not essential to line your tin as the topping and base will both release easily, but lining at least the base will make it a bit easier to lift the cheesecake out when it comes to serving time.
    • Use the back of a spoon, or a drinking glass, to press the mixture down firmly and evenly.
    • Put the base in the the freezer to set for at least half an hour. You can make the base ahead of time and leave it in the freezer until you're ready too, if that suits you.

    For the topping:

    • Put coconut cream, raspberries, lime zest, lime juice and maple syrup into a blender or food processor and blend until completely smooth.
    • Tip the topping mixture into a saucepan and stir in the powdered agar.
    • Bring to a boil, stirring often. Once the mixture has come to boiling point, turn the heat down and simmer for five minutes.
    • Add coconut oil and stir through. I then returned the mixture to my blender and gave it a quick blast to make sure the coconut oil was properly combined.
    • Let the mixture sit and cool for about 20 minutes, then pour the mixture into the cold tin and refrigerate until set. Once the mixture is cool, it will be firm. Mine was well set and ready to serve six hours after going into the fridge.
    • Garnish with fresh or freeze dried raspberries, if desired.

    RECIPE NOTES

    Preparation time does not include chilling time.

    NUTRITION INFORMATION

    Calories: 461kcal | Carbohydrates: 33.8g | Protein: 6.6g | Fat: 37.7g | Saturated Fat: 28.2g | Fiber: 7.6g
    Tried this recipe?Mention @quitegoodfood or tag #quitegoodfood!
    Nutrition Facts
    Raspberry, lime and coconut cheesecake
    Amount Per Serving
    Calories 461 Calories from Fat 339
    % Daily Value*
    Fat 37.7g58%
    Saturated Fat 28.2g176%
    Carbohydrates 33.8g11%
    Fiber 7.6g32%
    Protein 6.6g13%
    * Percent Daily Values are based on a 2000 calorie diet.
    A bright and fresh tasting raspberry, lime and coconut vegan cheesecake on a raw seed and cacao base.

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    Reader Interactions

    Comments

    1. Aimée / Wallflower Girl

      April 26, 2016 at 7:26 am

      So so beautiful. that colour! Pinning 🙂

      Reply
    2. Lis @ The Fare Sage

      April 28, 2016 at 10:28 am

      Looks spectacular!

      Reply
    3. Bella

      May 01, 2016 at 3:25 pm

      It looks delicious! Do you know if coconut flour or almond flour can be used instead of buckwheat? We do gluten free and grain free, but this looks too good not to try!

      Reply
      • Amber

        May 03, 2016 at 9:34 am

        It uses whole buckwheat so you'd lose a lot of texture by replacing with a flour. You could increase the quantity of sunflower seeds with no problem though. Good luck!

        Reply
    4. Tes Benton

      May 03, 2016 at 4:34 pm

      Hi. Would you suggest toasted or raw buckwheat?

      Reply
      • Amber

        May 03, 2016 at 5:33 pm

        Hi there. I used raw, but I'm sure toasted would be totally fine and maybe add a bit more depth to the flavour too.

        Reply
    5. joanne

      May 10, 2016 at 11:20 pm

      Hi, when you say lite coconut cream, do you mean lite coconut milk?

      Reply
      • Amber

        May 11, 2016 at 10:24 am

        Hi Joanne, I'm not sure if it's the same where you're from, but in New Zealand there are typically four kinds of coconut milk/cream. Drinking coconut milk comes in a tetrapak and is very thin and low in fat (around 2%), next is canned coconut milk which is still thin but a bit higher in fat, then canned lite coconut cream which is thick and creamy (but still liquid), then canned full fat coconut cream which is very thick and will set firm in cool conditions due to its very high fat content. The lite coconut cream I used in this recipe contains around 12.5% fat. I hope this helps you decide on the best equivalent. I haven't tested the recipe with coconut milk. It may work, but would be less creamy in texture. If lite coconut cream isn't available, I'd choose full fat coconut cream as an alternative for this recipe.

        Reply
    6. rbruntmyer

      May 11, 2016 at 8:03 am

      about buckwheat - http://www.celiac.com › Gluten-Free Grains and Flours Oct 18, 2013 - Derived from the seeds of a flowering plant, buckwheat is not considered a grain or a cereal (though it may be called a pseudo-cereal—don't let that scare you). Buckwheat, in all of its gluten-free glory, is actually closely related to rhubarb. In addition, it is an excellent source of fiber and nutrients.

      Reply
    7. Agnes

      May 22, 2016 at 12:12 am

      Hi 🙂 This looks absolutely stunning, and I can't wait to try it out! I was just wondering if you think it would be possible to freeze this so it can be made in advance before a party? For how long do you think it would stay decent in the freezer, in that case? Or will it completely ruin the flavor? Thanks in advance 🙂

      Reply
      • Amber

        May 22, 2016 at 7:26 pm

        Hi Agnes, I haven't tried freezing it so I can't be sure sorry. It does keep well in the fridge though, I've eaten it up to a week later and it's still been fine in all respects (maybe just losing a touch of freshness from the flavour of the raspberries).

        Reply
    8. Danielle

      June 04, 2016 at 3:40 am

      Hi , can you make this without the agar powder? Thanks.

      Reply
      • Amber

        June 05, 2016 at 3:10 pm

        Hi Danielle, agar powder is the setting agent so it's quite important to the recipe. It may work if you leave it out and increase the amount of coconut oil (it will become the setting agent if there's enough of it in there), I haven't tried this myself though so can't be sure. If you try it, let me know how you go.

        Reply
        • Leslee

          December 17, 2017 at 5:14 pm

          Can I use regular gelatin powder in place of the agar? Can't seem to find it here 🙁

          Reply
          • Amber

            December 18, 2017 at 10:07 am

            You can, as long as you're not vegetarian or vegan. I'm not sure what the correct ratio would be, but am sure Google will have the answer ?

            Reply
        • Monika

          September 27, 2020 at 2:10 pm

          Hi Amber, I used gelatine powder and after so many hours, it still hadn't set:( im not sure what to do.

          Reply
          • Amber

            October 02, 2020 at 2:19 pm

            Hi Monika, I haven't made this recipe with gelatine so I can't offer any advice sorry. If it didn't set, you probably didn't use enough gelatine.

            Reply
    9. Ashley Madden

      June 09, 2016 at 8:56 pm

      Beautiful pics! Beauty recipe! Can't wait to share this on my berry recipes post!!!

      Reply
      • Amber

        June 11, 2016 at 12:56 pm

        Thanks Ashley!

        Reply
    10. Theresa

      June 17, 2016 at 4:50 am

      Can I use xanthan gum instead of agar? 🙂

      Reply
      • Amber

        June 17, 2016 at 10:23 am

        Hi Theresa, I've never used xantham gum but I don't think it's a substitute for agar. My understanding is that it's a thickening agent, but not a setting agent like agar.

        Reply
        • Theresa

          June 17, 2016 at 8:55 pm

          Okay thank you! I'll go by some agar then 🙂

          Reply
    11. Anna

      August 12, 2016 at 5:55 am

      Your first picture is amazing and your creativity also :)! I'm allergic to gluten and dairy, but also sunflower seeds (also hazelnut and almond). Do you know a substitute for it? Maybe Walnut?

      Reply
      • Amber

        August 12, 2016 at 9:24 am

        Hi there, yes walnuts would be a great substitute for the sunflower seeds if you're allergic to them. The sunflower seeds were used in this recipe mainly to make it a nut-free cheesecake (although I do like them in their own right, too).

        Reply
    12. Edenpassante

      August 18, 2016 at 1:13 pm

      Gorgeous! Love this!

      Reply
    13. Stefanie

      August 18, 2016 at 5:46 pm

      What a beautiful cake! Is it possible to exchange the buckwheat?

      Reply
      • Amber

        August 19, 2016 at 11:45 am

        Hi Stefanie, you could replace the buckwheat with almonds or other nuts (providing you're not allergic). Or if you need it to be nut-free, you could use pumpkin seeds, or increase the quantity of sunflower seeds. Enjoy 🙂

        Reply
    14. Jacqueline Death

      August 24, 2016 at 2:04 pm

      Just wondering if you could substitute gelatin instead of agar agar, and how much if so, as I'm not sure if I have it at home or would be able to get it in time. Also are NZ cups the same as Australian?
      Thank you ^.^

      Reply
      • Amber

        August 24, 2016 at 3:45 pm

        Hi Jacqueline, you should be able to substitute gelatin for the agar agar. It'll have a bit of a different texture (agar agar sets firmer, without 'jiggle'), but should still set the mixture. I haven't tried it myself so can't be sure of ratios, but according to this article gelatin powder and agar agar powder are interchangeable at a 1:1 ratio. Australian and NZ cups are the same.

        Reply
    15. Kim

      December 11, 2016 at 10:02 am

      What a fantastic dessert. I make this for a friend who couldn't eat dairy or refined sugar, he ate two large slices!!!! I made a couple of tweaks....i used porridge oats instead of buckwheat, used 2 sachets of gelatin instead of agar agar powder, and used Splenda in the coulis, it was absolutely delicious, thanks for posting.

      Reply
    16. Sarah

      December 13, 2016 at 12:16 am

      This looks delicious! Can you the raspberries with any fruit?

      Reply
      • Amber

        December 20, 2016 at 12:10 pm

        Yes I think any berry would work, and probably other fruit too 🙂

        Reply
    17. kalani

      March 20, 2017 at 11:05 am

      Just curious about the nutritional information as you do not denote the serving size. Are those numbers in relation to the whole pie or one slice? Asking for a friend.

      Reply
      • Amber

        March 20, 2017 at 11:59 am

        Hi Kalani, nutritional info is per serve and this recipe makes 12 serves (listed above the ingredients in the recipe). Enjoy x

        Reply
    18. Jemma

      May 10, 2017 at 12:18 am

      hi, looks delish 🙂 did you melt the coconut oil before adding it to the filling mixture at the end?

      Reply
      • Amber

        May 10, 2017 at 10:13 am

        Hi Jemma, the coconut oil is added to the hot raspberry mixture and will melt straight away so it doesn't really matter 🙂

        Reply
    19. gabriela

      August 03, 2017 at 12:40 pm

      Amber thank you so much for sharing!
      This looks amazing, I will prepare it tomorrow! I´ve been experimenting with cashews and agar but haven´t been able to get the right consistency, I made one of cashew/mango/lime (with a little coconut oil and almond milk) and know that I read your recipe and blog seems like what works in the raspberry -lime-coconut is boiling it with agar agar and that theres a lot of liquid and fruit, do you know if I can do that with cashews? maybe boiling the coconut cream as well with mango and cashews? haha I´ve ruined so many baches and as you know....cashews are expensive. Thanks for reading !

      Reply
      • Amber

        August 03, 2017 at 1:45 pm

        Hi Gabriela, wow it sounds like you've been having fun experimenting in the kitchen! In my experience, cashew-based cheesecakes don't need any agar agar to set them. I used agar agar in this one as a way of setting the filling without needing nuts or too much coconut oil. This grapefruit cheesecake recipe shows the ratios I'd use for a cashew-based cheesecake mixture. For an agar agar based mixture, you could use this recipe but change up the fruit (try replacing the raspberries with the same quantity of mango, for example) and you wouldn't need cashews. Boiling the agar agar is essential for it to set properly. Hope this helps 🙂

        Reply
    20. Teresa Bradley

      August 24, 2017 at 5:10 am

      This recipe looks delicious, but my foodie friend is allergic to coconut. Can you suggest an alternative?

      Reply
      • Amber

        August 24, 2017 at 10:45 am

        Hi Teresa, this probably isn't the right recipe for someone who is allergic to coconut - it's a fundamental ingredient.

        Reply
    21. Dmitry

      September 10, 2017 at 6:34 pm

      Hello, Amber! Are you sure about agar quantity - 3,5 tablespoons? The cake ended up being too firm(

      Reply
      • Amber

        September 10, 2017 at 7:04 pm

        Hi Dmitry, gosh yes it would be too firm, the recipe calls for 3.5 tsp (teaspoons) of agar powder ?

        Reply
    22. Dmitry

      September 14, 2017 at 12:11 am

      OOPS)))))))

      Reply
    23. Juris

      February 23, 2018 at 1:13 am

      HI, just to be sure. I did not find info about baking time of cake base, so does' it mean that base is not going thorough oven?
      Thank you.

      Reply
      • Amber

        February 23, 2018 at 9:56 am

        Hi Juris, yes that's right. This base is chilled until firm (no baking required) 🙂

        Reply
    24. Juris

      February 24, 2018 at 2:57 am

      Thanks! Will go to make it tomorrow... 😉

      Reply
    25. Barbra knupp

      March 01, 2018 at 10:38 am

      Joanne, I found the coconut cream in the Aisian section.

      Reply
    26. Laura

      May 18, 2018 at 11:32 pm

      This just made me feel so much better. Growing up I wore a homemade laminated pin that said please do not feed. Can't believe I'm not alone! Any recommendations on what to substitute for the sesame seeds? That allergy is now my most severe. Beautiful looking desert by the way. This is the first nut free vegan cheesecake recipe I have found that actually looks good!

      Reply
      • Amber

        May 19, 2018 at 12:29 am

        Hi Laura, I'm sure my brother felt like the only one too! The sesame seeds aren't a critical ingredient, you could just leave them out or double the quantity of chia seeds perhaps. I've had great feedback on this cheesecake, I hope you enjoy it too 🙂

        Reply
    27. Frida

      June 06, 2018 at 12:11 am

      Hi! How do i turn this cheesecake into a chocolate one instead of raspberry?

      Reply
      • Amber

        June 10, 2018 at 4:47 pm

        Hi Frida, you could try adding cocoa instead of raspberries. I haven't tried it though, so can't be sure of how it might change the texture. 🙂

        Reply
    28. Rhianna

      February 12, 2019 at 11:34 am

      Hi does it take 6 hours to set completely? Can I put it in the freezer to speed up the setting process?

      Reply
      • Amber

        February 15, 2019 at 2:58 pm

        Probably, but I haven't tried it so can't be sure. If you do put it in the freezer, I recommend checking it every hour or so and moving it to the fridge as soon as it's set to avoid it becoming icy.

        Reply
    29. Mia

      July 20, 2019 at 1:11 am

      So, no need to coconut cream stay in fridge overnight?

      Reply
      • Amber

        July 22, 2019 at 1:08 pm

        Hi Mia, there is no need to keep the coconut cream in the fridge as it gets heated in the saucepan 🙂

        Reply
    30. Claire

      July 30, 2019 at 11:07 am

      Hi! I was just wondering if you could put the Agar Agar powder straight into the blender with all the ingredients and mix well. Or, could you just dissolve the agar agar before hand and pop it into the blender and whizz up?

      Reply
      • Amber

        July 30, 2019 at 5:38 pm

        Hi Claire, hmm good question I actually can't remember why I split the steps out that way (I wrote this recipe three years ago). I can't see any reason the agar agar couldn't be added to the blender with the other ingredients, as long as those ingredients are cold and it gets heated in the saucepan afterwards. Let me know how it goes if you try it 🙂

        Reply
    31. Irene

      February 26, 2020 at 7:10 am

      This looks sooooo good!! Can I sub the agar for tapioca starch? Thank you!

      Reply
      • Amber

        March 30, 2020 at 5:55 pm

        Hi Irene, I haven't tried using tapioca starch in this recipe so I can't be sure sorry. I don't think it would act in quite the same way - it's a thickener, whereas agar is a setting agent more like gelatine.

        Reply
    32. Jan Perry

      May 16, 2020 at 8:15 am

      My friend Judy, made this for my birthday this week and it was delicious! I have all sorts of allergies and birthday cakes are tricky, but this was lovely. She did a little different crust as buckwheat doesn't work for me and it was soooo lovely. I've pinned a few of your recipes as a result!

      Reply
      • Amber

        May 24, 2020 at 3:20 pm

        Hi Jan, happy birthday and I'm so glad you enjoyed this! Fantastic 🙂

        Reply
    33. Sylvie

      August 26, 2020 at 12:42 am

      Hi do you think that l can use full fat coconut milk ?
      Greeting from Quebec Canada 🙂

      Reply
      • Amber

        August 29, 2020 at 11:47 am

        Hi Sylvie, yes I think it would be fine to use full fat coconut milk as it's the agar agar that sets the cheesecake. I prefer the mouth feel of full fat coconut cream, but coconut milk would work just fine I think 🙂

        Reply

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