Blueberry Lime Vegan Cheesecake | Pretty Pies
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5 from 1 vote

Blueberry Lime Cheesecake {Vegan, GF, Paleo}

Tangy, creamy, berrylicious no-bake cheesecake you won't believe is healthy!
Prep Time20 mins
Cook Time0 mins
Total Time2 hrs 20 mins
Keyword: cashews, cheesecake, dairy-free, no-bake
Servings: 12 slices
Author: Emily

Ingredients

Crust:

  • 3/4 cup walnuts
  • 1/2 cup almonds
  • 1 cup medjool dates
  • 1/2 tsp ground vanilla beans or extract
  • Pinch of Himalayan pink salt
  • Splash of water if needed to help blend

Cheesecake Layer Ingredients:

  • 2 1/4 cup raw cashews soaked
  • 1/4 to 1/3 cup maple syrup or honey
  • 2 tsp vanilla extract
  • 1/4 cup lime juice
  • 1/3 cup coconut oil melted
  • 1 tsp lime zest + more for garnish
  • 1 cup blueberries + more for garnish

Instructions

To make the crust:

  • 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:

  • 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.
  • 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:

  • 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.
  • Spread the blueberry layer on top of lime layer and decorate with fresh blueberries and lime zest.
  • 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.

Notes

Disclosure: this post contains affiliate links. If you click through and make a purchase, I may earn a small percentage at no additional cost to you.
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.