(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
Scale
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