Once cheesecake has been removed from instant pot according to directions and has been cooled completely, place in the refrigerator to cool for at least 4 hours, preferably 8. Made without sugar, mine still taste A-MAZ-ING and I need restraint . Are the carbs of the 14g of sugar figured into the grand total of the 19g of carbs? https://stupideasypaleo.com/2013/11/25/coconut-milk-wont-solidify-heres-why/. Bake at 350° for 10-15 minutes or until crust is golden brown around the edges. Whisk again for about 5 minutes, scraping down sides of bowl often. Cool completely in pan. Another waring……this isn’t low in calorie but it has no added sugar. Mix with an electric hand-held mixer on low speed for about 10-15 seconds until just combined. https://www.myfoodandfamily.com/recipe/168165/coconut-lime-cheesecake Preparing the cheesecake for serving: remove the spring form band from the cheesecake and with the help of a spatula, transfer the cake onto a stand. So I’ve mentioned that within my ingredient list. BAKE the crust for about 12 minutes or until you notice it just starting to turn golden brown. In a bowl, combine coconut and nuts; stir in butter. Remove cheesecake from refrigerator when ready to serve. ADD the Greek yogurt, lime juice, lime zest, vanilla and coconut extracts to the bowl. Process until smooth and creamy! I was using Trader Joes canned coconut cream. Let it cook on high pressure for the 28 minutes then full natural release (about 9-12 minutes). Want to receive new recipe emails in your inbox? You get a lot of the lime from the filling, and a good dose of the coconut through the cake base. Copyright © 2020 Sugar-Free Mom • Theme by Melissa Rose Design and Once Coupled. To add the most amount of natural coconut flavor, I added coconut cream, which is the fatty part of coconut milk. I like to toast the coconut and cashews for a richer flavor but it’s optional. ★☆. I would have to sadly agree, the coconut milk didn’t thicken, only made it to foam stage. Cashews are an excellent source of healthy fat and protein along with fiber, minerals, and other healing nutrients. No need to cover as the coconut cream topping will stay nice and creamy unopened in the fridge. I will certainly try this one.. thanks. If you open the can and it’s too liquidy, try refrigerating the cream for a bit and allow the fat to separate and float to the top. It’s a pure product you can feel good about eating. It’s absolutely gorgeous, making it the perfect centerpiece for a dessert table. It has a minimum amount of maple syrup, lime and vanilla. This instant pot cheesecake is guaranteed to make a lasting impression! As the patient becomes more debilitated, they are more susceptible to infections and falls. If there is any liquid pooled in the middle of the cheesecake, gently dap it with a paper towel to absorb. With coconut and lime, this version of cheesecake has a lovely flavor that adds an elegance that’s perfect for serving at special occasions. springform pan. Since each oven bakes slightly differently, maybe try baking for a little less, just until the center is set. Fantastic!!! I love the lime and cheesecake combo. The fat is 19grams the Carbs is 14grams and the fiber is 1 gram so for net carbs it would be 13grams including the coconut cream topping and the crust on the cheesecake. . Pretty right? All Rights Reserved. "Ingrid, your Nourishing Foods Detox Program for Beginners was phenomenal. ONCE completely cooled, place in the refrigerator and cool for at least 4 hours, preferably 8. Learn how your comment data is processed. I’m a carb counter. Add them to the same skillet, toast over medium heat for 1 to 2 minutes or until they’re golden brown. Rinse and dry the cashews. Serve with additional whipped cream on the side, if desired. Most of the fat in cashews is the good kind – oleic acid – also found in olive oil, which is the reason it’s good for you. Fold the aluminum foil down so that it fits inside the Instant Pot but make sure it doesn’t touch the cheesecake filling (fold it back behind itself to avoid this if necessary). If you’re in a hurry, place the pan in the freezer. We highly recommend adding this special touch, especially for a holiday celebration, as it makes for a truly stunning presentation! Refrigerate for about 4 hours or until firm. I think you will love it! Remove sides of pan. This site uses Akismet to reduce spam. Once cool, pour coconut milk, stevia and lime juice into your stand mixer and beat until it becomes like whipped cream consistency, could take 5-10 minutes. When you pinch some of the mixture between your fingers it should stick together. We had to serve this desert with just crust and cream-cheese base. Allow the cheesecake to sit for about an hour, before transferring it to your kitchen counter to cool for a few more hours. Connect with me on social media! Don’t process so long that it becomes pasty. Enough said. Serving size: 1/12th Calories: 254 Fat: 22.1g Saturated fat: 12.7g Carbohydrates: 9.1g Sugar: 1.8g Sodium: 220mg Fiber: 4g Protein: 5.4g Cholesterol: 114mg, Filed Under: Desserts, Gluten Free, Snacks, Vegetarian Tagged With: coconut whipped cream, healthy cheesecake, lime, low fat cheesecake, stevia sweetened cheesecake, this looks so delicious I definitely have to try this. I’ve changed it to my Grain Free Low Carb Pie Crust and adjusted the nutrition info to reflect that. Thanks. Hello !! or until lightly toasted, stirring every 30 sec Making this to be as fantastic as it is without sugar is a pretty hard task. Naturally Sweetened Sugar-Free, Keto, Low Carb Recipes for the whole family. Thank you so much and thanks for all your great recepies Thank you so much for a great, great recipe. Wipe out the food processor and add the soaked cashews. Transfer cheesecake to the freezer and allow to set in 2 hours. I have been researching lately about foods that are great for brain health after recently having to do some continuing education courses for my registered nursing license renewal. Also, make sure to whisk the cream cheese very well. This Mind-Blowing Vegan Lime Coconut Cheesecake is one of those desserts you’ll keep making again and again. Microwave on HIGH 2 min. Depending on which brand you have you may need to adjust but start with 1/2 teaspoon liquid, may need up to a teaspoon. LINE a 7×3” cheesecake pan (one with a bottom that pops out) with parchment paper around the sides and on the bottom. If you’re looking for another delicious cheesecake recipe that uses Greek yogurt, try our popular. Same problem with the no whip coconut milk. Double wrap the bottom of a 9-inch spring form pan with foil; set aside. I would suggest just freezing the cheesecake part then thaw and add the whip once it’s thawed. Fold in whipped cream. For more information on coconut oil check out my Guide To Buying and Using Coconut Oil. That’s only 2 teaspoons per serving. This set of jumbo cake decorating tips includes all my favorite tips. Why you ask? Spray an 8 inch spring form pan or use a 9 inch pie plate, with nonstick cooking spray. I have been wanting more fruits and smoothies lately. In a small sauce pan, whisk together the freshly-squeezed lime juice, sugar and eggs.