This Mind-Blowing Vegan Lime Coconut Cheesecake is one of those desserts you’ll keep making again and again. I’m enjoying it for St Patrick’s Day.
The extra creamy texture comes from cashews, coconut oil, and coconut cream. Lime gives it the perfect balance of sweet and tart and there’s a little crunch in the coconut crust. No weird ingredients, everything can be found in a supermarket. You’ll love this perfectly healthy, vegan, paleo, and gluten-free dessert. It’s also raw, no baking required, super easy.
Cashews are one of the key ingredients that make this dessert creamy. To get the perfect texture they must be soaked at least 4 hours and preferably overnight (in the refrigerator). Soaking also breaks down the phytic acid making them easy to digest and neutralizes the enzyme inhibitors so they get properly absorbed.
Cashews are an excellent source of healthy fat and protein along with fiber, minerals, and other healing nutrients. They contain zero cholesterol. Most of the fat in cashews is the good kind – oleic acid – also found in olive oil, which is the reason it’s good for you.
Coconut cream and coconut oil are also full of good fat. They contain medium chain fatty acids (MCFA’s) which boost your metabolism. This fatty acid helps you maintain steady blood sugar levels.
Coconut oil also contains another amazing health-promoting compound – lauric acid. Breast milk is the only other natural source that contains such a high concentration of lauric acid. Studies show it can kill harmful pathogens like bacteria, viruses and fungi. For more information on coconut oil check out my Guide To Buying and Using Coconut Oil.
One thing to know about this Vegan Lime Coconut Cheesecake is the creamy filling is the star of the show. The crust is good but is really there to support the mind-blowing filling.
Another thing to know is sometimes I eat it for breakfast. DON”T JUDGE ME TOO HARSHLY, it’s full of healthy fats and protein. It has a minimum amount of maple syrup, lime and vanilla. It’s a pure product you can feel good about eating.
The entire cake with 12 slices has only 1/2 cup of maple syrup. That’s only 2 teaspoons per serving.
Since it’s not overly sweet, you won’t get a blood sugar spike. You’ll also love how the citrusy lime flavor shines through.
Since it’s incredibly delicious, be careful you don’t eat too much, it’s healthy but very rich. I limit myself to 2 slices.
A little NOTE: The cheesecake in the photos are beautifully green, perfect for St. Patrick’s Day. A friend of mine works for a natural food color supplier and introduced me to EXBERRY natural food colors. He asked me to experiment with the natural colors. Here I added a little blue and yellow to make green. Pretty right?
Your Vegan Lime Coconut Cheesecake will be more cream colored less green but will taste the same. The people at EXBERRY are trying to see if home cooks would be interested in using a product like EXBERRY to make desserts more colorful. I like it. If you leave a comment and I’ll pass the information along to them.
Enjoy the recipe. Today is your lucky day!Print
This no-bake rich and creamy vegan cheesecake is a mind blowing dessert. Super healthy, made with cashews, coconut oil, coconut cream and a little bit of maple syrup.
- 1/2 cup (43 grams) unsweetened shredded coconut
- 1 cup (145 grams) cashews soaked for at least 4 hours or overnight in the refrigerator
- 1 1/2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon coconut oil, softened, room temperature, not cold
Lime Coconut Filling:
- 2 cups cashews, (290 grams) soaked overnight
- 1/4 cup (60 grams) coconut cream (the top, solid part from a can of full-fat coconut milk that’s been refrigerated overnight)
- 1/3 cup freshly squeezed lime juice
- ½ cup maple syrup
- 1 tablespoon lime zest, plus more for garnish
- 1 teaspoon vanilla extract
- pinch of salt
- 3/4 cup (168 grams) unrefined coconut oil, melted
- I like to toast the coconut and cashews for a richer flavor but it’s optional.
- To toast the coconut: heat a dry, heavy skillet on medium, add coconut and stir until coconut until is lightly brown. Put into a food processor.
- Rinse and dry the cashews. Add them to the same skillet, toast over medium heat for 1 to 2 minutes or until they’re golden brown. Stir frequently for even toasting.
- Place all the crust ingredients in a food processor and process until the mixture starts to clump together. Don’t process so long that it becomes pasty. When you pinch some of the mixture between your fingers it should stick together.
- Grease the bottom and sides of a 7″ spring form pan with coconut oil. Press the crust onto the bottom.
- Chill while you make the filling.
Lime Coconut Filling
- Drain, rinse and dry the cashews on a kitchen towel.
- Wipe out the food processor and add the soaked cashews. Process until it looks like nut butter, scraping down the sides as needed.
- Add remaining ingredients, EXCEPT THE COCONUT OIL, process to combine.
- Stream in the oil while the food processor is running.
- Taste and adjust if needed.
- Pour over the crust. Garnish with lime zest.
- Refrigerate for about 4 hours or until firm. If you’re in a hurry, place the pan in the freezer.
- Store in the refrigerator for up to 3 days or freeze. If frozen, let it sit out for about 1 ¼ hours to come to room temperature. Once defrosted it will be perfectly creamy.
For the creamiest consistency, let the cheesecake sit at room temperature for 15 minutes before serving.
- Cuisine: Raw, Healthy, Gluten Free, Dairy Free, Paleo