November is the month of limes and lemons, which are a good source of vitamin C. Limes are often used as a topping on cakes, desserts, in drinks and dips. I wanted to give the limes a more prominent role and here they are: lime cream cakes.
They are grain and gluten free, no baking required. The crust is made out of nuts and cashew paste, which is in good combination with the fresh lime mixture. Topping: lime zest.
These cakes are like small cheesecakes, but easier to make and healthy. The perfect dessert or tea time snack. You can vary with the ingredients as much as you like. Maybe a chocolate or coconut cheesecake filling? Suggestions and requests are welcome!
Crust: nuts - cashew paste (or any other nut paste/butter) - honey
place all the ingredients in a food processor and pulse till combined.
Spoon the mixture into mini cheesecake pans and press into the pan.
Mixture: limes: zest & juice - yoghurt or quark - cashew nuts & almonds
Place all the ingredients in a food processor. Wait until everything is well blended.
If the mixture is too thin, add some nuts or paste. (I used cashew paste)
If the mixture isn't sweet enough, add some honey or other sweetener.
Spoon the filing on top of the crust. Place in the freezer and leave for a couple of hours.
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