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.
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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
