Lime Cheesecake Parfaits With Coconut Whipped Cream

Name: Lime Cheesecake Parfaits With Coconut Whipped Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE LIME FILLING:; 2-1/2 cups Raw, Unsalted Cashews, Soaked In Water Overnight; 1/3 cups Fresh Lime Juice, For 1/3 Cup You'll Need About 3 Limes; 2/3 cups Almond Milk (or Other Non Dairy Milk); 1 Tablespoon Lime Zest, For 1 Tablespoon You'll Need 2-3 Limes; 1 Tablespoon Pure Maple Syrup; 1 Tablespoon Coconut Sugar Or Brown Sugar; 1 pinch Salt; 1-1/2 cup Packed Spinach Leaves; FOR THE COCONUT WHIPPED CREAM:; 2 cans (13 1/2 Oz. Size) Coconut Cream, Chilled Overnight; Pure Maple Syrup, To Taste; Coconut Sugar, To Taste; 5 ounces, weight Graham Crackers, Or Favorite Cookie, Gluten Free If Necessary

Servings: persons

FOR THE LIME FILLING:
2-1/2 cups Raw, Unsalted Cashews, Soaked In Water Overnight
1/3 cups Fresh Lime Juice, For 1/3 Cup You'll Need About 3 Limes
2/3 cups Almond Milk (or Other Non Dairy Milk)
1 Tablespoon Lime Zest, For 1 Tablespoon You'll Need 2-3 Limes
1 Tablespoon Pure Maple Syrup
1 Tablespoon Coconut Sugar Or Brown Sugar
1 pinch Salt
1-1/2 cup Packed Spinach Leaves
FOR THE COCONUT WHIPPED CREAM:
2 cans (13 1/2 Oz. Size) Coconut Cream, Chilled Overnight
Pure Maple Syrup, To Taste
Coconut Sugar, To Taste
5 ounces, weight Graham Crackers, Or Favorite Cookie, Gluten Free If Necessary

1
1. In a food processor (or blender), fitted with a metal blade, add the soaked (and drained) cashews, lime juice and almond milk. Mix for 1 - 2 minutes and then add in the lime zest, maple syrup, coconut sugar, and salt. Mix for about 1 more minute and then finally add in the spinach leaves. Mix for 2 - 3 minutes until everything is mixed together and you have a creamy mixture. Scoop mixture into a bowl and refrigerate for 30 minutes to 1 hour (optional, but it will firm it up a little bit if you do).
2
2. Take the cans of coconut cream out of the refrigerator and turn them upside down. Open the cans and pour out the liquid. Scoop the remaining creamy mixture into a large bowl. Whip the cream mixture, using an electric mixer, for about 1 minute until it resembles whipped cream with stiff peaks. Add maple syrup and sugar to taste and then mix for another 30 seconds.
3
3. Place graham crackers into a medium sized bowl and crush them using the bottom of a cup.
4
4. In a mason jar, or a bowl, layer the lime cashew mixture with the crushed cookies and whipped coconut cream. You can layer in any order that you want and you can make the layers as big as you like. Enjoy!

1016

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: FOR THE LIME FILLING:, 2-1/2 cups Raw, Unsalted Cashews, Soaked In Water Overnight, 1/3 cups Fresh Lime Juice, For 1/3 Cup You'll Need About 3 Limes, 2/3 cups Almond Milk (or Other Non Dairy Milk), and more.

Yes, Lime Cheesecake Parfaits With Coconut Whipped Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!