Blueberry Lime Cheesecake {Vegan, GF, Paleo}
Pretty purple cheesecake that is made from pretty REAL food!
Servings Prep Time
12slices 20minutes
Cook Time Passive Time
0minutes 2hours
Servings Prep Time
12slices 20minutes
Cook Time Passive Time
0minutes 2hours
  • 3/4cup walnuts
  • 1/2cup almonds
  • 1cup medjool dates
  • 1/2tsp ground vanilla beansor extract
  • Pinch of Himalayan pink salt
  • Splash of waterif needed to help blend
Cheesecake Layer Ingredients:
  • 2 1/4cup raw cashewssoaked
  • 1/4 to 1/3cup maple syrupor honey
  • 2tsp vanilla extract
  • 1/4cup lime juice
  • 1/3cup coconut oilmelted
  • 1tsp lime zest+ more for garnish
  • 1cup blueberries+ more for garnish
To make the crust:
  1. Pulse ingredients in food processor until sticky crumbles form. Add a splash of water at the end if it needs help sticking. Press crust into a parchment-lined 7″ springform pan.
To make the lime cheesecake layer:
  1. The night before, soak cashews in a bowl of water. The next day, drain and rinse. Place cashews in food processor and blend for several minutes until smooth. Scrape down sides and add lime juice, 1/4 cup sweetener, zest, & vanilla & blend again. Stream in the melted coconut oil & blend until well combined. Taste and add more sweetener, if needed.
  2. Scoop out enough of the cheesecake filling to cover the crust with about 1/2 to 1 inch of the white layer. Then set in freezer for 30 minutes to firm up.
To make the blueberry cheesecake layer:
  1. Add 1 cup blueberries to the remaining cheesecake in your food processor and blend until smooth. If your blueberries are tart, you may need a couple more tsp sweetener.
  2. Spread the blueberry layer on top of lime layer and decorate with fresh blueberries and lime zest.
  3. Cover with foil and set in the freezer for about 3 hours to firm up and then transfer to the fridge for a couple more hours.
Recipe Notes

I used a 7″ springform pan to make this cheesecake tall and pretty. If you use a larger pan, your layers and cake will be flatter/shorter.

Frozen fruit has a different water content and I’m not sure how it would work in this recipe. But if you do use frozen, thaw it first.

It should last about a week refrigerated and a month frozen. If frozen, set out at room temp for about 30 minutes.


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