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

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

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.
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.
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.
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.
Assemble the Cheesecake: Pour the creamy lime filling onto the prepared crust and spread evenly. Sprinkle extra lime zest on top as a garnish.
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