Ever since making my first almost raw vegan cheesecake, I’ve been thinking about making a key lime version. The slight coconut flavor and taste in the original recipe inspired me to put a further tropical spin on it. All I really did was swap-out the lemon juice for lots of fresh lime juice and zest. The result is just as creamy and decadent as the original – but reminiscent of a summer key lime pie.
- This recipe is based on Allyson @ Manifest Vegan’s Pretty Darn Raw Vegan Cheesecake. All I did was replace the lemon with lime (the juice and zest of 4 limes for a 8″ cheesecake).
- As per Allyson’s note, agave nectar isn’t technically considered to be raw… but I agree with her statement that it’s probably one of the healthier options you can go with, so I’ve kept that here. If I can get my hands on some coconut sugar, then I’ll try that next time.
- I scaled the recipe by 1/4 and used a mini spring form pan (10cm/4″), which you can see in the photo below. This provided four good “wide but short” stubby servings. The cheesecake is very rich so you’ll want to serve small portions. The instructions below are for a full-sized (20cm/8″) cheesecake.
- If you wanted to add even more tropical flavor, you could add a bit of shredded coconut to the crust.