This rich yet refreshing, almost raw, gluten-free and 100% vegan key lime cheesecake is the perfect summer treat.
This recipe is based on Allyson @ Manifest Vegan’s Pretty Darn Raw Vegan Cheesecake. Ever since making my first 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.
Notes — (Almost Raw) Vegan Key Lime Cheesecake
- Agave nectar isn’t technically considered to be raw as heat is involved in the production process. So that’s why I refer to it as an “almost raw” cheesecake. I wouldn’t recommend maple syrup as it might clash with the lime, but brown rice syrup should work if you don’t want to use agave.
- 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. But the instructions below are for a full-sized (20cm/8″) cheesecake.
- The cheesecake is very rich so you’ll want to serve small portions.
- Add some shredded coconut to the crust to add even more tropical flavor.
Looking for more desserts?
- Quick & Easy Vegan Cheesecake
- Vegan Caramel Pecan Ice Cream Dessert
- Blueberry Macadamia Crumble / Crisp
- See all my vegan dessert recipes
(Almost Raw) Vegan Key Lime Cheesecake
This rich yet refreshing key lime cheesecake is the perfect summer treat. It’s raw, vegan & naturally gluten-free!
- Prep Time: 15
- Total Time: 25:15
- Yield: 12 1x
- Category: Dessert
- Cuisine: Vegan, Raw
Ingredients
Crust
- 2 cups almonds
- 1 cup dried Medjool dates
Filling
- 3 1/2 cups raw cashews — soaked for at least one hour
- 4 limes (juice and zest)
- 3/4 cup agave *
- 1 cup organic, unrefined coconut oil — liquefied
- 1/2 cup water
- 1 vanilla bean or 2 teaspoon vanilla extract
- 1/2 teaspoon sea salt
Instructions
Crust
Blend almonds and dates in a food processor until finely chopped. Press mixture very compactly into the bottom of a 20cm/8″ spring-form pan.
Filling
Blend all filling ingredients in food processor until smooth. It should take a few minutes and the texture should be nice and creamy.
Assembly
- Pour filling on top of crust and spread out until smooth.
- Cover with foil and freeze overnight. The freezing process will re-harden the coconut oil and firm-up the cake.
- After it is frozen you can refrigerate and it will be ready to serve after about one hour. Even though you have to freeze this cake to set it up, it is not a frozen cake. Once refrigerated, it takes on an extremely similar texture to a regular cheesecake.
Notes
Adapted from manifestvegan.com/2009/11/pretty-darn-raw-vegan-cheesecake-with-blackberry-topping/
Keywords: agave, cashew, cheesecake, freezer-friendly, gluten-free, lime, no-cook, original, raw, summer, vegan
so cheerful and refreshing on a dreary rainy day. thank you for sharing this beautiful recipe. i look forward to making it again, perhaps with the coconut in the crust, as you suggested.
★★★★★
Made a similar recipe for Thanksgiving adding pumpkin and spices instead of the lime/lemon. Delicious!
★★★★★
hi Angela,
just wondering if you know… will this recipe work if I cannot freeze it? if I leave it in the fridge for 24+ hours, will it be okay? thanks!
Sorry for the delay. It could work if your fridge is cold enough, as the coconut oil needs to get cold to firm-up. Good luck!
Hi,
Where is the recipe ?
Thanks.
If you read the post, you’ll see that it’s a modification of Allyson’s recipe. Just follow my modifications as indicated.
Omg- I have made this a few times now, I made a couple adjustments. I use a cupcake pan and line it with plastic wrap to make mini key lime pies. I use double the amount of lime juice and omit the water. I use raw honey instead of agave, and added unsweetened coconut and walnuts to the crust. DELICIOUS. I can’t sop eating these.
★★★★★
I don’t know why but I can’t find the recipe here? Maybe its my browser, but I really want to try this cheesecake!
The link to the original recipe and the modifications (to make it a key lime pie) are in the Notes section above.
Hi Angela,
I have to agree with your mom… I seen this recipe today and I felt like leaving work to go get the ingredients and make the cheese cake!
Thanks for posting the cut in half version of this recipe too – I was afraid if I made the whole thing I would likely eat the whole thing too 🙂
Your website is fantastic BTW, I really like all the recipes & photos you have posted. Keep up the great work.
April
Calgary Alberta
Hi April – Thanks for the kind words about my site and about this recipe. Please let me know if you try it 🙂
Hi Vegangela: Can you post, or send to my email, the cut ingredients for the mini springform pan? Living alone, that is all I really need. Thanks
Hi Teresa, you’re going to test my fractions, here aren’t you? Here goes! 🙂
Crust
1/2 cups almonds
1/4 cup dried Medjool dates
Filling
3/4 cup + 2 tbsp raw cashews -soaked for at least one hour
3 tbsp fresh lime juice + zest of 1 lime
3 tbsp agave
1/4 cup organic, unrefined coconut oil- liquefied
2 tbsp cup water
1/4 vanilla bean or 1/2 teaspoon vanilla extract
1/8 teaspoon celtic sea salt
Hi Angela! First of all: I love your blog. I just discovered it and immediately put it in my bookmarks. I tried an even tinier version of this cheesecake a few days ago and OH MY that was amazing! Who needs dairy if you can have this! Now I’ll just have to wait patiently for an event and an excuse to make a bigger version of this gem.
Keep it coming, I’ll keep reading 🙂
Love,
Laura (all the way from Amsterdam)
Hi Laura – Thank you so much for the kind words. I’m glad to hear that you liked the cheesecake and I love how you managed to make an even smaller version. I also want a good excuse to make a bigger version – but I like how my mini spring form pan lets me make small ones whenever I want. I’ve been swamped the past couple weeks, but there are many new posts coming… going to check out YOUR blog now! All the best – A
Yum, Yum, Yum! I’ve always loved cheesecake and I haven’t actually had one since becoming vegan, I am going to give this a try, I love the freshness of the lime, I bet it tastes great! so refreshing for the hot summer days.
Hi Preeti – Thanks for your comment. You must try raw cheesecake, it’s super yummy but very rich. You only need a teeny piece 🙂
Your pictures of the cheese cake are amazing. When you view them you want to run to the grocery store and purchase the ingredients and make it a.s.p. That’s exactly what I am going to do right now. Yum yum your mother.
Hi mom! Thanks for leaving me a comment! Wait until I’m home in a few weeks, I’ll make it for you then! XOX
Wow this looks amazing! I almost think this looks more refreshing than the first one, and I certainly could use a bite in this extreme heat in Boston! The good thing about this too is that all the ingredients are usually pantry staples for me, so it is nice not having to go to the store to buy heaps of ingredients for just one recipe. Definitely will try this!
Hi Jodi – Thanks for your comment. It’s definitely refreshing, that’s for sure! Let me know if you try it!
Hi Angela, I made this last night for dessert (lime version) and it was delicious! It was so light and refreshing. Unfortunately I was limited to my mum’s small food processor so I had to work in batches, but it worked! I found it a little too sweet for my liking, so next time I probably would reduce the agave nectar to about 1/2 cup and taste it from there. Thanks for posting!!
Hi Jodi – Thanks for the follow-up, I love hearing what people think. Good feedback on the agave, I might try that myself next time. Keep in touch! A