Low-Carb Strawberry Lime ‘Cheesecake’ (Vegan, Paleo)
Soft and creamy Strawberry Lime ‘Cheesecake’ — without the dairy, gluten, eggs or any added sugar! (You’d never guess this is made with healthy ingredients and secretly nutrient-packed!) Jump to Recipe
Happy Place
Take me back to my happy place! Yesterday was a bad day. You know those kinds of days where everything just seems to go wrong?!
The only bright spot of the day: this cheesecake.
Do you have a happy place? I actually got to visit mine last week. It’s my grandmother’s farm in Kentucky. I can’t get over how beautiful that place is. It’s calm, and peaceful. There’s nothing I’d rather do that sit on her back porch and sip coffee, watching the sunrise. That view of the rolling hills covered with green grass. Beauty all around. It’s GLORIOUS and serene.
Family time is good for the soul. Nature is healing. Getting away from the day to day stresses is just what I needed. Any time I’m having a bad day (*YESTERDAY!! lol), I think about that porch.
And any time I need some extra happiness, I make cheesecake. Just looking at those pastel layers brings me the same kind of joy as looking at the Kentucky sunrise down on the farm. Not to mention TASTING it 🙂
How to Create Layers of Deliciousness
I’m in LOVE with this cheesecake. So yummy! Aren’t the layers pretty?? Don’t get scared by the layers. It’s not hard to do. For real.Â
Layer 1: The CRUST. A no-bake crisp crumb that tastes like shortbread. It’s made in just 2 minutes using a food processor. Press a button. Press crumbs into the pan. It’s that easy!
Layer 2: LIME. The cheesecake base is also just blended in a food processor! Save half for the top layer. Add in some extra ingredients to make it GREEN and full of yummy lime flavor.
Here comes a secret ingredient. You’d NEVER guess it’s filled with spinach!! Hahaha! You cannot taste vegetables. Just tangy lime deliciousness.
How to Add Intense Strawberry Flavor
Layer 3:Â STRAWBERRY. Put the remaining half of the filling back into the food processor and add in the magical strawberries!! Magical?? Yes! I used *freeze dried* strawberries in this recipe to maximize the flavor and color–without adding too much liquid (since strawberries are quite juicy!)
Freeze dried strawberries can be found at most grocery stores these days. I get them at ALDI (my favorite store).
Simply put the freeze dried berries into a small blender and pulverize into a powder. It only takes 5-10 seconds. So easy and makes it so PRETTY. 
Secrets to Amazing Cake Texture
Ok, if you must know… this cheesecake is also filled with zucchini!!! And I PROMISE it’s delicious.
You’ve gotta trust me. It totally adds a lightness and creaminess. More fluffy. It’s not as heavy and dense as some cashew cakes can be. So perfect for spring and summer, or for when you want it to *feel* like spring anyway. (as I type this bundled up in my giant sweater dreaming of warmer weather! ha. SO ready for nice sunny days to return)
If you’re new, you may not know I’ve got a whole section of hidden zucchini desserts, like this white chocolate raspberry cheesecake, chocolate pie, mint pie and vanilla milkshake! It’s virtually undetectable. And one of my go-to schemes to get my kids to eat veggies. Because #momlife
Spinach AND zucchini?! Bwahahaha. They’ll never know!!
Perfect for Celebrations
I’ll be sharing this cheesecake of happiness with my fam for our big Easter dinner at my parents’ house. Can’t wait to see their faces light up when they see how pretty the colors are. (Should I tell them it’s full of veggies?? lol. Hmmm….)
If you make this, be sure to tag me on Instagram @emily.likes.food #prettypies! I LOVE hearing from you!! 🙂
Low-Carb Strawberry Lime Cheesecake (Vegan, Paleo)
Ingredients
Crust
- 1 1/2 cups nuts - walnuts & almonds
- 2 Tbs coconut oil
- Pinch of pink salt
Filling
- 2 1/4 cups raw cashews - soaked
- 1/2 cup non-dairy milk - (I used canned coconut milk)
- 1 cup shredded zucchini
- 1/3 cup lime juice
- 1/2 cup coconut oil - melted
- heaping 1/8 tsp pure stevia powder - (or 1/2 cup maple syrup instead of milk & stevia)
- 1 tsp vanilla extract
- Dash of pink salt
Additional Ingredients for Lime Layer
- 1 handful spinach
- 2 Tbs lime zest
Additional Ingredients for Strawberry Layer
- 5 Tbs freeze dried strawberry powder
Instructions
To make the crust:
- Pulse together all ingredients in a food processor.
- Press into a small (7") springform pan lined with parchment.
To make the filling:
- (Use cashews that have been soaked overnight in a bowl of water, or boil a pot of water and pour over and soak 2 hours) Drain, rinse and shake dry. Put cashews in food processor.
- Peel and shred zucchini. Place shreds in a clean towel and squeeze out all the excess moisture. Blend cashews & zucchini until smooth.
- Add remaining ingredients, streaming in the oil last. Taste and adjust for sweetness.
To make the lime layer:
- Remove half of the filling (about 1 1/3 cups) and set aside. Add zest and spinach to the filling and blend smooth.
- Pour lime layer over crust and smooth with a spatula. Cover with foil and freeze for 1-2 hours until firm.
To make the strawberry layer:
- Blend freeze dried strawberries into a powder using a small blender. Add powder to the leftover filling and blend again.
- Spread strawberry layer on top of lime layer. Cover with foil and freeze again to set.
- When cake is set, remove from springform, decorate with strawberries & more zest and refrigerate until ready to eat. ENJOY!
Notes
9 Comments
Lyn
I love your recipes….I made the chocolate cheese cake and it was delicious….I was wondering what I could use instead of nuts…I have two sons allergic to them. Thanks in advance.
Emily
Thank you Lyn! Glad you liked that cheesecake 🙂
Are you looking to change the nuts in crust, or the filling too? If it’s just the crust, you can use seeds instead of nuts, like pepitas or sunflower seeds. Coconut shreds or oats could also work (or a combo of seeds and grains)
The filling does not have an easy sub since cashews make up the key component.
Hope that helps! Let me know if you have any other questions
Lyn
I was thinking of sunflower seeds for the crust but I would also need it for the filling as well…Thank you so much for responding.
LB
heaping 1/8 pure stevia powder – 1/8 of a cup or tablespoon, or teaspoon?
Emily
Whoops! Should say tsp. It’s the concentrated powder that you just need a tiny bit
PegP
First time making it took longer than 30 min ( for me) to prep! But I think I’ll get better and more efficient at it. And it is delish! Can’t wait to see what the family thinks!
Emily
Hope everyone enjoys!
Megan
Love this recipe!! Is there anyway to substitute frozen strawberries instead of the dried? 🙂 thank you
Emily
Fresh and frozen fruit has a lot of water in it, which would make the cream too soft and soupy. The freeze dried fruit adds tons of concentrated flavor and color without any liquid. Perhaps you could replace the coconut milk with thawed fruit, but it wouldn’t be as creamy. Hope that helps!