Key Lime Vegan Raw Cheesecake Recipe

Key Lime Vegan Raw Cheesecake Recipe Recipe

By Peanut Palate

🔪Prep Time: 20 mins

👩‍🍳Cook Time: 40 mins


For the Crust

¾ cup dry rolled oats

1 tsp vanilla extract

¼ cup desiccated coconut

½ cup medjool dates pitted

1 tsp lime zest fresh

For the Filling

¾ cup raw cashews, boiled

9 tbsp full fat canned coconut milk see substitutions section

3 tbsp refined coconut oil see substitutions section

3 limes, fully juiced

3 tsp lime zest

Dash pink salt

For the Topping

⅓ cup toasted, dessiccated coconut

1 lime, zested


1Blend all crust ingredients together until a dough forms.

2Pre-grease the bottom of the tray with extra coconut oil, or use a circular piece of parchment paper. Pat the crust down into the pie tray, and place it in the freezer until the filling is made.

3Before making the filling, make sure the cashews are softened. To do this, either cover them in boiling water for 40 minutes (quick method) or leave them soaking in room temperature water overnight (long method). Once they are ready, drain the water and move onto the next step.

4Blend all filling ingredients in a high-speed blender or food processor until a smooth paste forms. Pour this over top of the crust, and let it sit in the freezer while the topping is prepared.

5Put the shredded coconut in a stovetop pan over low heat, and stir them around until the coconut is lightly browned. It burns fast so be careful!

6Sprinkle this toasted coconut over top of the filling, and sprinkle grated lime over top of it as well. I arranged lime slices on the cake too (optional).

7Place back in the freezer for a couple hours until the filling is hardened.

8Once the cake is set, remove from the freezer and allow it to thaw until it can be cut. Run a knife under boiling hot water to be able to make a clean cut in the cake!

9See storage instructions below for storing any leftovers.

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