No Bake Vegan Lime Cheesecake
User Reviews
5
2 reviews
Excellent
No Bake Vegan Lime Cheesecake
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Easy to make, firm, delicious, and creamy no bake vegan cheesecake with lime. Perfect for any celebration that calls for a decadent dessert.
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Ingredients
For the Crust
- 4 ounce graham crackers Nabisco original is vegan or see the substitution recipe below, vegan
- ¼ cup almond raw
- ¼ teaspoon salt sea salt
- ¼ cup refined coconut oil
For a Graham Cracker-free crust
- 1 cup pecans
- 3 tablespoon rolled oats not steel cut
- 1 tablespoon Flax Seed ground
- 3 dates pits removed, large
- ¼ teaspoon sea salt ground
For the Filling
- 2 cups cashew nuts boiled in water for 15 to 20 minutes, or until they’re twice their size and puffy and soft, raw
- 1 tablespoon coconut oil melted
- 3 tablespoon lime zest see note
- 1 tablespoon orange zest
- ½ cup lime approximately 4 to 5 large limes, fresh squeezed juice
- 2 tablespoon orange juice
- 2 to 3 tablespoon maple syrup or agave nectar
- 8 ounce vegan cream cheese
- ¾ cup coconut milk see note, full fat
Toppings
- lime slices
- lime zest
- orange zest
Instructions
For the crust
- Line the bottom of the spring form pan with parchment paper for easy removal of the cake.
- Pulse the 4 oz graham crackers, ¼ cup raw almonds, and ¼ cup melted coconut oil, and ¼ teaspoon salt in a food processer until it resembles course sand.
- Safely remove the blade from the food processor and evenly press the crust mixture in the bottom of the pan. Use the bottom of a small round measuring cup to press it down and to get an even crust.
- Freeze for 15 minutes. It will seem like it will fall apart when you’re pressing it into the pan, it won’t once it sets.
For the Graham Cracker-Free Crust
- Put the 1 cup pecans, 3 tablespoon rolled oats, 1 tablespoon ground flax seed, 3 large pitted dates, and ¼ teaspoon salt in a food processor and blend until it looks like course sand. It will be slightly oily because the pecans will release their oil. Follow the instructions for the crust above.
For the Cheesecake Filling
- Cover the 2 cups of cashews in water and boil for 15 to 20 minutes, or until the cashews are twice the size of dry ones and soft and puffy.
- Drain the water and place in a high-powered blender.
- Add the tablespoon of melted coconut oil, 3 tablespoon lime zest, 1 tablespoon orange zest, ½ cup lime juice, 2 tablespoon orange juice, 2 to 3 tablespoon maple syrup or agave (it depends on how sweet you want this to be), 8 oz vegan cream cheese, and ¼ cup of the coconut milk and begin to blend on a high speed. Slowly add more coconut milk. You may not need all of the coconut milk if the milk is really watery. The filling mixture should be thick and completely smooth. You shouldn’t be able to detect any solid pieces of cashews. If you do, keep blending and add more coconut milk if the filling is too thick to blend well. and continue blending.
- Total blend time will be approximately 2 minutes.
- Evenly pour the mixture into the spring form pan and gently tap on a hard surface to even it out and remove air bubbles. Cover and refrigerate overnight or for 12 hours.
- Once it sets it should be firm to the touch, and easy to slice.Top with lime slices and zest.
Notes
- Grate the lime and orange zest before cutting the oranges to juice them. It will be much easier to grate them.
- Feel free to use maple syrup or agave, you won’t taste the maple in this unless you add more than 3 tbsp. If you want a really sweet cheesecake, we suggest using agave.
- The amount of water in full fat coconut milk varies, so go slow when you add it to the filling mixture. We recommend starting with ¼ cup and then adding more as necessary. The filling should be really thick and smooth. We use the Whole Foods-Soup setting on our Blendtec blender to get the ultra-smooth filling. If you don’t have a high-powered blender, scrape and blend on the highest setting for as long as it takes to break down the cashews.
- Remove from the refrigerator just before serving. Store covered in the refrigerator for up to 4 days. If it sits out at room temperature for more than 60 minutes, we recommend consuming it within a day.
- Freeze it for up to 3 months in a freezer safe container. Thaw overnight in the refrigerator.
- Nutrition Disclaimer
Nutrition Information
Show Details
Serving
100g
Calories
393kcal
(20%)
Carbohydrates
27g
(9%)
Protein
8g
(16%)
Fat
32g
(49%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
10g
(50%)
Trans Fat
1g
(50%)
Sodium
233mg
(10%)
Potassium
303mg
(6%)
Fiber
4g
(16%)
Sugar
11g
(22%)
Vitamin A
27IU
(1%)
Vitamin C
6mg
(7%)
Calcium
49mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 393 kcal
% Daily Value*
| Serving | 100g | |
| Calories | 393kcal | 20% |
| Carbohydrates | 27g | 9% |
| Protein | 8g | 16% |
| Fat | 32g | 49% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Sodium | 233mg | 10% |
| Potassium | 303mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 27IU | 1% |
| Vitamin C | 6mg | 7% |
| Calcium | 49mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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