Well this cheesecake was delicious, smooth and creamy and absolutely divine! I used the same base as I always use for my wheat free cheesecakes. With the cheesecake filling you can add the lime juice slowly and mix and see how much lime you prefer. I also used regular limes so you can choose between limes or key lime. Hope you enjoy it as much as I do.
Crust
1 cup of almond flour
1 tsp of vanilla extract
1/2 cup of coconut sugar
1/3 cup of palm shortening
Cheesecake
Juice of 3 1/2 limes
1 1/2 ripe avocados
1 cup of soaked cashews 4 hours or more
1/2 cup of thick coconut milk
1/4 cup of honey and 1 tbsp
Preheat the oven to 350. Mix the crust ingredients until it looks crumbly. Pour the crust mix into a spring form pan about 13" diameter. Place the pan in the oven for 9 minutes. Let the crust cool when done. Rinse the cashews. Place them in a blender with the rest of the cheesecake filling. If you want to leave the 1/2 a lime juice out until it's all mixed you can blend it all up and then taste it and if you want to add the extra lime juice go for it. I did. Once it looks thick and smooth pour the mixture on top of the crust and spread it out evenly. Place in the freezer for an hour or until the top is set. Use a knife to loosen the edge and then undo the spring form pan. Slice and serve. Enjoy