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
Servings: 12 slices
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