Our vegan raspberry lime cheesecake is a raw, no-bake cheesecake that’s so rich and creamy. The filling is made with fresh fruit and cashews and the hazelnut coconut crust adds a bit of crunch to the texture. If you can’t find fresh raspberries, make our no-bake lime cheesecake.
Published March 23, 2014 and updated August 19, 2020.
How Do You Make Cheesecake Vegan?
We know, when you hear the term, cheesecake, you automatically think of cream cheese.
Happily, velvety blended cashews with a bit of coconut milk and coconut oil come together to create a creamy, thick, and delicious cheesecake.
Cashews are magical little nuts.
When you soak them in water overnight, or boil them for fifteen minutes, they become soft and puffy.
Grind them up in a blender with some water, and they turn into a smooth and creamy sauce.
When that sauce is combined with the coconut milk and coconut oil (as well as the other ingredients), and it sets in the refrigerator for several hours, it turns into a perfect vegan cheesecake.
How to Make It
The first thing you’ll want to do is make the coconut almond crust.
Toasting the hazelnuts (or whatever nut you prefer) and the coconut will give the crust a crispy texture and a great flavor.
Spread the nuts out on a baking sheet and toast them in a 375˚F (190˚C) oven for approximately 7 to 10 minutes. Shake the pan midway through.
On a separate baking sheet, spread the coconut out and toast for approximately 5 minutes, or until it’s a light golden brown.
Make sure to watch them carefully while they’re in the oven so they don’t get too brown.
Once the nuts and coconut are toasted, put them in a food processor with the maple syrup and process until the ingredients begin to form a ball.
Don’t process too much or the oils from the nuts will make the crust oily.
Evenly press the crust in the bottom of a springform cake pan.
We recommend an 8-inch pan for this recipe, although you can spread it out in a 9 or 10-inch pan, it will just be much thinner.
If you want a larger cake, double the recipe.
Put the soaked or boiled cashews in the blender with the melted coconut oil, coconut milk, sugar, lime juice and zest, and the raspberries and blend on a high speed until the cashews are completely broken down into a smooth cream.
If you see any solids, scrape the side of the blender and keep blending until you can’t see any solids.
The softer the cashews are, the easier they’ll break down. If you don’t have a high-speed blender, make sure that they’re really soft.
Pour the cheesecake filling into the pan with the piecrust and refrigerate it overnight, or for at least 8 hours.
How to Serve It
Serve it chilled. It will soften as it warms, so make sure that you cut it right out of the refrigerator.
Add extra lime zest, sliced lime, and whole raspberries to decorate it.
How to Store It
Store it in the refrigerator for up to 3 days.
Freeze it in a freezer safe container for up to 3 months. Thaw in the refrigerator.
More Vegan Recipes Made with Cashews
Make our raspberry lime vegan cheesecake recipe and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
And, don’t forget to SUBSCRIBE to the blog so you never miss a recipe. Scroll below the recipe or in our side bar to become a Veganosity subscriber.
Vegan Raspberry Lime Cheesecake
- food processor
- 1 ¼ cup hazelnuts
- ¼ cup maple syrup
- ¼ cup unsweetened coconut flakes
- ½ teaspoon salt
- Filling Ingredients
- ½ cup cashews pits removed and soaked in water overnight (see note)
- 1 cup full fat coconut milk
- ¼ cup melted coconut oil
- ¼ cup sugar
- ½ cup fresh squeezed lime juice
- ½ cup raspberries
- Zest from one lime
- Spread the 1 ¼ cup hazelnuts out on a rimmed baking sheet and the ¼ cup coconut on a separate baking sheet and toast them in a 375˚F (190˚C) oven until the almonds are golden brown (approximately 5 to 7 minutes)and the coconut is a light golden brown (approximately 3 to 5 minutes). Watch them carefully so they don’t burn.
- Add almonds, coconut, and ¼ cup maple syrup to the food processor and pulse until the ingredients form a ball. Press the mixture evenly on the bottom of an 8-inch spring form pan.
- Add the ¼ cup melted coconut oil, ¼ cup sugar, 1 cup coconut milk, cashews, ½ cup lime juice, and ½ cup raspberries to the blender and blend until the filling is thick and creamy. If you see solid pieces of the cashews, scrape the sides and continue blending until the nuts are completely broken down.
- Pour the filling over the crust in the springform pan, grate lime zest over the filling, and refrigerate for at least 8 hours, or until the cake has set.
- Decorate with slices or wedges of lime and whole raspberries.
To save time, boil the cashews in water for 15 minutes, or until they’re soft and puffy. Drain and rinse before making the cheesecake filling.
- For best results, make the day before serving.
- Store in the refrigerator for up to 3 days.
- Freeze for up to 3 months. Thaw in the refrigerator.
- NUTRITIONAL DISCLAIMER