This No-Bake Vegan Lime Cheesecake starts with a gluten-free biscuit base and it’s topped with a creamy, zesty, dairy-free lime filling.
- It’s made without gelatin.
- It’s a no-bake cheesecake – all you have to do is blend the ingredients and set it in the fridge.
- Perfect if you need a healthy alternative to regular lime cheesecake bars or key lime pie.
The recipe incorporates simple whole foods, with a secret ingredient providing that beautiful pale green color.
Dairy-free cheesecake
Regular cheesecake is usually made with cream cheese and heavy creamy, so it’s not ideal for people who can’t eat dairy. This no-bake vegan lime cheesecake is dairy-free and paleo. It’s a great alternative if you’re cooking for people who have a dairy allergy or who follow a vegan or paleo diet.
What is vegan cheesecake made of
Instead of using dairy-based cream cheese to get that creamy cheesecake texture, this recipe uses a combination of soaked cashew nuts and coconut cream.
A lot of vegan cheesecake recipes require vegan cream cheese. However, vegan cream cheese isn’t always easy to find. So for this recipe, I wanted to stick to ingredients that you can easily pick up at the supermarket.
Vegan cheesecake with cashew nuts
Cashew nuts give this no-bake vegan cheesecake structure. This means you don’t need to use gelatin. It’s important to pre-soak the nuts to soften their texture so that they blend smooth.
In the recipe below, I give you two options for soaking the nuts. An express option that only takes 30 minutes, or the traditional option where you soak the nuts overnight in the fridge.
In addition to the soaked cashew nuts, I add the thick portion of refrigerated coconut cream to the cheesecake for extra creaminess. When you refrigerate a can of coconut cream overnight, the thick portion rises to the top, which is what you want to use. The combination of cashew nuts and coconut cream works really well with the zesty lime flavor.
Ingredients for no-bake lime cheesecake without dairy
- Almonds – Used in the base. Raw and unsalted almonds work best. You can use cashew nuts or another nut if you prefer.
- Cashew nuts – Soaked and used in the cheesecake filling. Make sure you use raw and unsalted cashew nuts.
- Desiccated coconut – Blended with the almonds to make the base. I use unsweetened desiccated coconut.
- Coconut flour – Also used in the base to keep it gluten-free and grain-free.
- Limes – Since this is a lime cheesecake. We use the zest and juice. I find that I need about four to five limes, but it’s a good idea to have extra on standby.
- Maple syrup – To sweeten the cheesecake. I think maple syrup works best in this recipe, but you could use honey or brown rice syrup as a substitute. Just keep in mind that honey has a strong flavor and brown rice syrup is less sweet than maple syrup.
- Coconut cream – We use the thick portion of refrigerated coconut cream in the cheesecake filling. I find that one 13.5 fl oz or 400 ml can of coconut cream gives enough for the recipe, but it’s handy to have an extra can on hand just in case since different brands can vary.
- Coconut oil – Used to set the base, and also added to the filling to help it set firm.
- Salt – To enhance the flavors in the base and filling. It’s optional, but I never skip it.
- Baby spinach – To give the filling a pale green color. You won’t taste it. You can leave it out if you don’t mind an off-white color for the filling.
How to store no-bake vegan lime cheesecake
Store this no-bake vegan lime cheesecake in the fridge for up to 3 days. Any leftovers that won’t be eaten within that time frame can be frozen and then defrosted in the fridge as needed.
If you want to make this cheesecake ahead of time, it freezes well for up to 2 weeks. Then, simply transfer it to the fridge to defrost overnight before serving the next day.
No-Bake Vegan Lime Cheesecake Recipe
Recipe video below. This no-bake vegan lime cheesecake has a gluten-free biscuit base and a smooth, tangy lime filling made without dairy or gelatin. It’s a healthier twist on classic lime cheesecake or key lime pie.
- Serves: 12 pieces
- Prep time: 20 mins
- Chill time: 2 hours
Ingredients
For the base
- 1 cup (143 g) raw almonds
- 1 cup (93 g) desiccated coconut
- 3 tablespoons (60 g) maple syrup
- 2 tablespoons (28 g) coconut oil, softened
- 2 tablespoons (14 g) coconut flour
- 1/8 teaspoon fine salt
For the lime filling
- 1 1/2 cups (215 g) raw cashew nuts, soaked quick or overnight (see Note 1)
- 1/2 cup (90 g) thick portion refrigerated coconut cream (see Note 2)
- 1/2 cup (120 g) freshly-squeezed lime juice
- 1/4 cup (80 g) maple syrup
- 2 tablespoons (28 g) coconut oil, melted
- 1 tablespoon finely grated lime zest
- 1/8 teaspoon fine salt
- 1/2 cup (15 g) baby spinach leaves, for green color
Instructions
- Line pan
Line a 9×5 inch (23×13 cm) loaf pan with parchment paper or baking paper (see Note 3).
- Make base
Make the base by blending the almonds and desiccated coconut in a blender until the mixture starts to clump together. Tip the mixture into a bowl and add the rest of the base ingredients. Stir until well combined. Alternatively, you can blend all base ingredients in a food processor.
- Press and chill
Tip the base mixture into the lined pan and press it out evenly with the back of a spoon or a flat bottomed glass. Set aside in the freezer to chill.
- Blend filling
Drain your soaked cashew nuts well, then place them in a blender or food processor along with the remaining lime filling ingredients. Blend until smooth.
- Pour and set
Tip the lime filling over the base, smoothing it out evenly with the back of a spoon. Chill in the freezer for 1 to 2 hours, or the fridge for 4 to 6 hours, until firm (see Note 4).
- Slice and serve
Once firm, cut into pieces. Serve with extra whipped coconut cream and lime zest if desired.
Notes
- How to soak cashew nuts – Quick: Place cashew nuts in a bowl, cover with boiling water and soak for 30 minutes on your countertop. Overnight: Place cashew nuts in a bowl, cover with cold water and soak overnight in the fridge.
- Refrigerated coconut cream – Leave your can of coconut cream in the fridge overnight so the thick portion rises to the top of the can. When ready to use, open the can and scoop out the thick portion to use in the recipe.
- Loaf pan – In the photos and recipe video, I used a square baking dish (6.5×6.5 inches at the base). While this size isn’t as common as the standard 9×5 inch loaf pan, their base areas are nearly the same, so you can use either.
- Chilling the cheesecake – The fastest way to set the cheesecake is to chill it in the freezer for 1 to 2 hours until the edges and middle feel firm to touch. Once firm, transfer to the fridge until ready to eat. The cheesecake texture is creamiest when served from the fridge.
- Making ahead of time – You can make the cheesecake ahead of time and freeze it for up to 2 weeks. Defrost in the fridge overnight to serve the next day.
- Storage – Store in the fridge for up to 3 days. You can freeze what you won’t eat within that time frame, then defrost in the fridge as needed.
Recipe video
Watch the recipe video to see how to make No-Bake Vegan Lime Cheesecake.
I just made this for a Valentines Day dessert… it was way easier than I expected and I definitely scored some girlfriend points 👌 so delicious. It’s got the perfect balance of creamy and zesty. Will be making again for sure.
Great to hear you enjoyed it 🙂