Vegan & Paleo Key Lime Cheesecake

If I HAD to pick a favorite recipe, this would probably be it!

This is one recipe that I keep going back to over and over again. I just LOVE lime! Don’t you?

And the extra creamy sweetness does not come from cream cheese with cups (and cups!) of white sugar added.

It’s from CASHEWS! It’s simply amazing how they transform into cream!

Key Lime Vegan Cheesecake

Key Lime Vegan Cheesecake

The main ingredients are pretty simple nuts, dates, limes, coconut oil and the liquid sweetener of your choice. Light amber maple syrup or light honey both taste great.

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This cheesecake is addictive. You have been warned.

So. much. deliciousness.

Print Recipe
Vegan & Paleo Key Lime Cheesecake
Dairy-free and absolutely DELISH vegan key lime cheesecake! Warning: addictive.
671
Servings
slices
Ingredients
Crust
  • 1 cup almonds
  • 3/4 cup dates
  • pinch of Pink salt
Filling
  • 2 1/3 cup cashews soaked in water overnight, drained & rinsed
  • 1/2 cup maple syrup or honey
  • 1/3 cup lime juice from 2 large limes
  • 2 tablespoons lime zest
  • 1/2 cup coconut oil melted
  • 1 tsp vanilla extract
  • Zest for Garnish
Servings
slices
Ingredients
Crust
  • 1 cup almonds
  • 3/4 cup dates
  • pinch of Pink salt
Filling
  • 2 1/3 cup cashews soaked in water overnight, drained & rinsed
  • 1/2 cup maple syrup or honey
  • 1/3 cup lime juice from 2 large limes
  • 2 tablespoons lime zest
  • 1/2 cup coconut oil melted
  • 1 tsp vanilla extract
  • Zest for Garnish
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Instructions
To make the crust:
  1. Pulse crust ingredients in food processor until sticky crumbles form.
  2. Press into parchment lined springform pan (I used a 7" pan)
To make the filling:
  1. Add soaked cashews to food processor and thoroughly blend, scraping down the sides as needed.
  2. Add remaining ingredients and blend, streaming in oil last.
  3. Taste & adjust sweetness/tartness.
  4. Pour over crust and add zest for garnish.
  5. Freeze for about 2 hours to speed up the hardening.
  6. Transfer to fridge. Keep refrigerated (or frozen).
  7. Remove from springform pan. Slice & Enjoy! You can also top this with coconut whipped cream for an even more decadent cheesecake!
Recipe Notes

If your cheesecake is too hard to slice, just set it on the counter for a few minutes. You can store this in the freezer and it will last a long time (if you don't eat it all up in a few days like my family does)  🙂

This cheesecake is rich. I make about 12 slices in my 7" pan and it's just the right amount.

Adapted from Pure2Rae

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4 comments

  1. Marilena says:

    Just made this but without honey/syrup. I used pure vanilla powder, don’t think extract is paleo as it contains sugar??

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