Raw Vegan Lime Cheesecake Recipe

Introduction

We love a good raw cake, and this Raw Vegan Lime Cheesecake is particularly special. It requires no baking and is completely vegan, making it perfect for those with egg or dairy allergies. Smooth, creamy, and tangy, it’s a refreshing dessert you’ll want to make again and again.

Ingredients

• 1 3⁄4 cups cashews
• 3⁄4 cups pitted dates (Medjool)
• 1⁄2 cups almonds
• 2.5 tbsp desiccated coconut
• 2⁄3 cups lime juice
• 2 tsp lime zest, plus more to garnish
• 2 tbsp coconut oil
• 1⁄2 cups coconut milk
• 3 tbsp maple syrup

Instructions

1. Step 1: The night before, soak the cashews in cold water for at least 5-8 hours or overnight for best results.
2. Step 2: Soak the dates in some warm water for 15 minutes. Drain, then blend them in a food processor with the almonds and desiccated coconut until the mixture is finely ground.
3. Step 3: Press this date and nut mixture into a 20cm square tin or a similarly sized springform pan, packing it down evenly and firmly. Chill in the fridge to set while you prepare the filling.
4. Step 4: In the food processor, combine the soaked cashews, lime juice and zest, coconut oil, coconut milk, and maple syrup. Blend until completely smooth and creamy, scraping down the sides as needed.
5. Step 5: Pour the creamy lime filling over the prepared base and spread evenly. Sprinkle extra lime zest on top.
6. Step 6: Place the cheesecake in the freezer. Remove about 30 minutes before serving to allow it to soften slightly for the best texture.

Tips & Variations

• For a nuttier crust, lightly toast the almonds before blending.
• Use fresh lime zest for a more vibrant flavor; avoid pre-grated to preserve citrus oils.
• Add a tablespoon of shredded coconut on top for extra texture and garnish.
• If you prefer less sweetness, reduce the maple syrup slightly or substitute with agave nectar.

Storage

Store the cheesecake in an airtight container in the freezer for up to one week. When ready to serve, transfer to the fridge for 30 minutes to soften slightly. Avoid leaving it out too long as it can become too soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts besides cashews?

Cashews provide the creamy texture essential for this cheesecake, but macadamia nuts can be a substitute. Keep in mind this may slightly alter the flavor and texture.

Do I need a food processor for this recipe?

A food processor is recommended to blend the nuts and dates into a smooth crust and creamy filling. A powerful blender may work if you pause to scrape the sides often.

Raw Vegan Lime Cheesecake Recipe

---

★★★★★

4.6 from 97 reviews

• Author: Naomi
• Total Time: 50 minutes (including chilling and soaking time, excluding overnight cashew soaking)
• Yield: 15 servings 1x
• Diet: Vegan

Pin Recipe

Print Recipe

Description

A deliciously creamy and tangy raw vegan lime cheesecake made with soaked cashews, dates, almonds, and fresh lime juice. This no-bake, dairy-free dessert is perfect for vegans and those with egg or dairy allergies. Chilled to perfection, it is refreshing and packed with natural sweetness and tropical flavors.

---

Ingredients

Scale 1x2x3x

For the Crust

• 3/4 cup Pitted dates (Medjool)
• 1/2 cup Almonds
• 2.5 tbsp Desiccated coconut

For the Filling

• 1 3/4 cups Cashews (soaked overnight for 5–8 hours)
• 2/3 cups Lime juice
• 2 tsp Lime zest (plus extra for garnish)
• 2 tbsp Coconut oil
• 1/2 cup Coconut milk
• 3 tbsp Maple syrup

---

Instructions

1. Soak Cashews: The night before starting the recipe, soak the cashews in cold water for at least 5-8 hours or overnight to soften them for blending.
2. Prepare the Crust Mixture: Soak the Medjool dates in warm water for 15 minutes, then drain. In a food processor, blend the soaked dates together with the almonds and desiccated coconut until you achieve a fine grain texture.
3. Form the Crust: Press the crust mixture evenly and firmly into a 20cm square tin or a similarly sized springform pan. Ensure the crust is compacted well to hold together. Place it in the refrigerator to set while you prepare the filling.
4. Make the Filling: In the food processor, combine the soaked cashews, lime juice, lime zest, coconut oil, coconut milk, and maple syrup. Blend until the mixture is smooth and creamy, scraping down the sides as needed to ensure even blending.
5. Assemble the Cheesecake: Pour the creamy lime filling onto the prepared crust and spread evenly. Sprinkle extra lime zest on top as a garnish.
6. Chill the Cheesecake: Place the cheesecake in the freezer to set fully. Remove from the freezer about 30 minutes prior to serving to soften slightly for the best texture.

Notes

• Soaking cashews overnight is essential to achieve a smooth and creamy filling texture.
• Using Medjool dates gives natural sweetness and helps bind the crust.
• If you prefer a less tangy flavor, reduce the lime juice and zest slightly.
• This cheesecake is best stored in the freezer and served chilled but softened slightly before eating.
• Make sure to press the crust firmly to avoid a crumbly base.
• You can garnish with additional lime zest or thin lime slices for presentation.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: Australian

Keywords: raw vegan lime cheesecake, no-bake cheesecake, dairy-free dessert, vegan lime dessert, raw vegan dessert, cashew cheesecake, healthy lime cheesecake