We love a no-bake dessert, and this vegan and refined sugar-free Lemon Lime Cheesecake is our new favourite! It’s perfectly soft and creamy thanks to the coconut cream and cashews, with a hint of tart citrus thanks to the fresh lemon and lime juice.

It even has hidden plant protein thanks to our easy-to-digest Raw Protein Paleo Fermented in Vanilla Lucuma flavour. It’s made with sprouted and fermented pea protein, fermented vegetables, superfoods, and seeds, and it provides a natural source of Iron, Phosphorous and Zinc in every serve.

Add your base ingredients to a high-speed blender or food processor and blend until it reaches a slightly chunky texture. Press the mixture into a greased and lined spring-form cake tin. Then add all your filling ingredients into a blender and blend until smooth and creamy. Pour it over the base freeze for about 3-4 hours or overnight.

Garnish with slices of fresh lime and a sprinkling of desiccated coconut, it’s perfect for whipping up next time you have friends and family over. If you give this recipe a go, remember to tag us (@amazoniaco) on Instagram – we love seeing your creations!