I baked this vegan key lime cheesecake for my family’s summer party last month. The key lime made the cheesecake refreshing, and my dad said it was the best summer dessert he had ever had.
Light and Refreshing Vegan Key Lime Cheesecake
This vegan cheesecake features a nutty crust made from almonds and dates, filled with a smooth and creamy mixture of blended cashews, coconut cream, and fresh key lime juice. It can be prepared in advance and chilled until ready to serve, making it a great option for gatherings. The recipe yields approximately 8 servings.
Ingredients
- 1 1/2 cups raw almonds
- 1 cup Medjool dates, pitted
- 1 1/2 cups raw cashews, soaked for 4 hours
- 1 cup coconut cream
- 1/2 cup key lime juice (freshly squeezed)
- 1/4 cup maple syrup or agave nectar
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- Lime slices and zest for garnish (optional)
Instructions
- Prepare the Crust: In a food processor, pulse the almonds and dates until a sticky mixture forms. Press this mixture firmly into the bottom of a springform pan to form the crust.
- Make the Filling: Drain and rinse the soaked cashews. In the food processor, combine cashews, coconut cream, key lime juice, maple syrup, vanilla extract, and sea salt. Blend until completely smooth and creamy.
- Assemble the Cheesecake: Pour the filling over the crust in the springform pan, smoothing the top with a spatula.
- Chill: Cover the cheesecake and place it in the refrigerator for at least 4 hours or until firm.
- Serve: Carefully remove the cheesecake from the pan, garnish with lime slices and zest if desired, and slice to serve. Enjoy chilled!
Cook and Prep Times
- Prep Time: 15 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 15 minutes
Nutrition Information
- Servings: 8 slices
- Calories: 300kcal
- Fat: 20g
- Protein: 5g
- Carbohydrates: 30g
I store the cheesecake in the fridge for up to five days. The filling stays tangy, and I serve slices chilled.
