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A raspberry cheesecake decorated with lime slices and whole raspberries on a wooden cake stand.

Vegan Raspberry Lime Cheesecake

This easy no-bake cheesecake is made with fresh fruit and cashews. A delicious dairy-free treat that's rich and creamy.
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Course: Dessert
Cuisine: American, Vegan
Keyword: dairy-free, no-bake cheesecake
Prep Time: 20 minutes
refrigerate: 8 hours
Total Time: 8 hours 20 minutes
Servings: 10 servings
Calories: 283kcal

Equipment

  • food processor
  • Blender
  • refrigerator

Ingredients

  • 1 ¼ cup hazelnuts
  • ¼ cup maple syrup
  • 1/4 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

Instructions

  • 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 1/4 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.

Notes

NUTRITIONAL DISCLAIMER
FOR THE CASHEWS
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.

Nutrition

Serving: 60g | Calories: 283kcal | Carbohydrates: 18g | Protein: 4g | Fat: 24g | Saturated Fat: 11g | Sodium: 122mg | Potassium: 247mg | Fiber: 2g | Sugar: 11g | Vitamin A: 6IU | Vitamin C: 6mg | Calcium: 36mg | Iron: 2mg