4 tbsp. Lucy Bee Coconut Sugar dissolved in 2 tbsp. water
4 tbsp. Lucy Bee Coconut Oil, melted
2 tbsp. coconut yoghurt
120ml freshly squeezed lime juice (around 4-5 limes)
35g Lucy Bee Creamed Coconut
Grated zest one lime
To make the base, add the base ingredients to a food processor and blitz until it forms a sticky dough. Press into the base of a spring-form cake tin and smooth before placing in the freezer to set.
While the base sets, place the cheesecake ingredients in a high-powered blender or processor and blitz until smooth. Stop to taste and add more lime or sweetener, if desired. Pour the mixture onto the cheesecake base, then place back in the freezer to set until firm (a few hours).
To serve, remove the cheesecake from the freezer to allow it to come to room temperature for 5-10 minutes, before slicing.