Raw Vegan Lime Cheesecake – a delicious recipe with Cashews, Dates, Almonds, Coconut, Lime Juice, Coconut Oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. Soak cashews in cold water for at least 8 hours but overnight is best.
2
2. Soak dates in warm water for 15 minutes and then drain the water before putting in the food processor.
3
3. Add almonds and desiccated coconut to the food processor along with the dates and pulse into a fine grain.
4
4. Press the mixture into a 12-inch springform pan or smaller individual tins like you see in the picture.
5
5. Push down firmly until it is well compacted and even. Put in the fridge to set. This can be made the day before.
6
6. Add soaked cashews to the food processor along with lime juice, lime zest, coconut oil, coconut milk and maple syrup and blend well until the mixture is smooth and creamy, scraping down the sides as needed.
7
7. Pour mixture onto the base, spread evenly and sprinkle with lime zest. Store in the freezer and take out 30 minutes before serving.
223
kcal
Calories
17
g
Fat
17
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1-1/2 cup Cashews, Soaked, 3/4 cups Dates, 1/2 cups Almonds, 2 Tablespoons Desiccated Coconut, and more.
Yes, Raw Vegan Lime Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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