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raw lime cheesecake
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5 from 25 votes

Raw Lime Cheesecake

This raw lime cheesecake is not only stunning, but it also tastes amazing -perfectly sweet and slightly tart with fresh citrusy undertones. The texture is so rich and creamy that one slice is enough to satisfy all your cravings.
Prep Time30 minutes
Freeze time6 hours
Total Time6 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: lime cheesecake, no-bake lime cheesecake, raw cheesecake, raw lime cheesecake, vegan cheesecake
Servings: 12 slices
Calories: 269kcal

Ingredients

Cheesecake Crust

Cheesecake Filling

Instructions

  • Process the cheesecake crust ingredients. Add the almonds and walnuts to a food processor bowl fitted with an S blade and process until the nuts are coarsely ground. Add the dates to the food processor and process until all the ingredients begin to stick together. The mixture will be tender and slightly crumbly, but it should be sticky enough to hold together when you press it between your fingers. If it's too dry, pulse it a little bit more.
  • Press the mixture into a springform pan. Transfer the crust mixture to a lightly greased 6-inch/15-cm springform pan and press it firmly into an even base layer.
  • Blend the cheesecake filling ingredients. Add all the cheesecake filling ingredients to a high-speed blender and blend until completely smooth.
  • Assemble the cake. Pour the filling on top of the crust in the springform pan and spread it evenly, smoothing out the top. Tap out any air bubbles.
  • Chill. Cover the springform pan with a piece of paper towel (to trap any condensation), and then double-wrap the entire springform pan with plastic wrap for the best chance of preserving the cake's taste and texture. Transfer the wrapped cheesecake to the freezer for at least 6 hours, ideally overnight. The more frozen the cake, the easier and cleaner the removal from the pan.
  • Serve. Once set, remove the lime cheesecake from the springform pan. Let it thaw briefly, for 10-15 minutes, before slicing.
  • Store. Leftover lime cheesecake keeps well in an airtight container in the freezer for up to 1 month.

Notes

*Add the cashews to a medium bowl, cover them with water, and let them soak for at least 8 hours to soften up and blend easily. You can also add 1 tsp./5.7 g of salt to the soaking water to help activate the cashews and neutralize enzyme inhibitors in the nuts.
**Place the can of coconut milk in the coldest part of the refrigerator overnight. Make sure not to shake or tip the can to encourage the separation of the cream and liquid. Once chilled, remove the can of coconut milk from the refrigerator. Scoop the coconut cream that has risen to the top of the can and leave the liquid at the bottom behind. Note: this recipe works even with full-fat coconut milk (not just the cream). I just like the richer texture coconut cream provides.
**To make this cheesecake truly raw, use raw coconut cream from fresh coconuts.
***Prep time does not include soaking the cashews, about 8 hours, and chilling the coconut milk, about 12 hours.
****Nutrition information is approximate and may contain errors. Please, feel free to make your own calculations.

Nutrition

Serving: 1of 12 | Calories: 269kcal | Carbohydrates: 23g | Protein: 5g | Fat: 17g | Fiber: 4g | Sugar: 13g