Key Lime Cheesecake (Vegan & Paleo) -
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5 from 1 vote

Vegan & Paleo Key Lime Cheesecake

Dairy-free and absolutely DELISH vegan key lime cheesecake! Warning: addictive.
Prep Time15 mins
Cook Time0 mins
Soak + Chill4 hrs
Total Time4 hrs 15 mins
Keyword: vegan cheesecake
Servings: 12 slices
Author: Emily






To make the crust:

  • Pulse crust ingredients in food processor until sticky crumbles form.
  • Press into parchment lined springform pan (I used a 7" pan)

To make the filling:

  • Add soaked cashews to food processor and thoroughly blend, scraping down the sides as needed.
  • Add remaining ingredients and blend, streaming in oil last.
  • Taste & adjust sweetness/tartness.
  • Pour over crust and add zest for garnish.
  • Freeze for about 2 hours to speed up the hardening.
  • Transfer to fridge. Keep refrigerated (or frozen).
  • Remove from springform pan. Slice & Enjoy! You can also top this with coconut whipped cream for an even more decadent cheesecake!


To soak cashews: place in a large jar filled with fresh water and cover. Soak overnight, or a minimum of 4-6 hours. Alternatively, soak in hot water (brought to a boil) for 1-2 hours until nuts are softened and plump. Rinse and shake dry.
To store: Keep refrigerated for about 1 week, or frozen for 1 month, tightly wrapped.
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)  :)
Featured Products: Disclosure: As an Amazon Associate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you). 
I used a 7" springform cheesecake pan from Amazon (pictured below). If you use standard (larger) size pan, your cake will be flatter/shorter.
Raw Cashews: click here
Food processor click here
Organic Maple Syrup,Grade A Amber Color here
Recipe adapted from Pure2Raw