No-Bake Vegan Coconut Key Lime Cheesecake

This No-Bake Vegan Key Lime Cheesecake is the perfect fusion of creamy decadence and zesty citrus flavor. It's made with simple ingredients that are equally nutritious and delicious. Whether you're a devoted raw vegan or simply seeking a guilt-free treat, this no-bake recipe is the epitome of refreshing indulgence that proves dessert can be both heavenly and health-conscious. 

Key lime pie has been my favorite dessert for as long as I can remember. There is something about the perfect balance of fresh key limes and a sweet, creamy filling. I love it so much that I am on a mission to create a variety of key lime-inspired recipes. I've created my delicious Key Lime Pie Overnight Oats, and next up is this delicious creamy cheesecake!

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Jump to:

• Homemade Coconut Key Lime Cheesecake Ingredients:
• How To Make This Raw Vegan Key Lime Cheesecake:
• ​Substitutions:
• Vegan Key Lime Cheesecake Variations:
• What You Need To Make This Raw Vegan Cheesecake:
• How To Store This Homemade Key Lime Cheesecake Recipe:
• Top Tip:
• Frequently Asked Questions:
• Related Vegan Cheesecake Recipes:
• No-Bake Vegan Coconut Key Lime Cheesecake
• More Key Lime Recipes:

Homemade Coconut Key Lime Cheesecake Ingredients:

This no-bake vegan cheesecake is great because it is made with wholesome and simple ingredients that you can pick up at your local grocery store or easily order online.

Raw Vegan Crust Ingredients:

• Sol-Ti Coconut Cashew SuperMix - The mix contributes to the crust's texture, providing a rich and nutty flavor. It contains a blend of coconut, cashews, and other superfoods. Coconut provides healthy fats, while cashews offer protein and essential minerals. Use code "NATURALVEGAN" for a discount!
• Medjool Dates - Medjool dates serve as a natural sweetener for the crust. They are rich in natural sugars, providing a sweet taste without the need for refined sugars. Dates also offer fiber, vitamins, and minerals, contributing to digestive health and overall well-being.
• Key Lime Zest - The zest of key limes adds a burst of citrusy flavor to the crust. It contains essential oils, antioxidants, and compounds that contribute to the overall aroma and taste of the cheesecake. Citrus flavors can also provide a refreshing and uplifting experience.
• Sea Salt - A little sea salt helps to enhance all the natural flavors of this vegan key lime cheesecake recipe.

Key Lime Cheesecake Filling Ingredients:

• Raw Cashews - Raw cashews create a creamy and smooth texture for the cheesecake filling. They are rich in healthy fats, protein, and minerals. Cashews contribute to heart health, provide sustained energy, and add a velvety consistency to the filling.
• Coconut Cream - Coconut cream, extracted from coconut flesh, brings a luscious and creamy quality to the filling. It is rich in healthy saturated fats, which may contribute to satiety, brain health, and overall well-being. The coconut flavor enhances the tropical profile of the cheesecake.
• Coconut Oil - Coconut oil further contributes to the creamy texture of the filling. It is high in medium-chain triglycerides (MCTs), offering a quick and easily digestible source of energy. Coconut oil may support metabolism, brain function, and immune health.
• Key Lime Juice -  Key lime juice provides the unmistakable tartness and citrusy flavor to the filling. Limes are rich in vitamin C and antioxidants and may aid digestion. The acidity of the lime juice balances the sweetness, creating a harmonious taste. You can use regular limes if you can't get your hands on key limes. There really isn't that big of a flavor difference between the two. 
• Key Lime Zest - Similar to the zest in the crust, key lime zest in the filling contributes citrusy notes and essential oils. The zest enhances the overall flavor profile and aroma of the cheesecake.
• Maple Syrup - Maple syrup serves as a natural sweetener in the filling. It contains antioxidants, vitamins, and minerals like manganese and zinc. Maple syrup provides sweetness without relying on refined sugars and adds depth to the flavor profile.
• Fresh Limes (optional) - You can add fresh limes as a garnish to this no-bake cheesecake if desired. 

See the recipe card for quantities.

How To Make This Raw Vegan Key Lime Cheesecake:

The best part of this no bake dessert is how surprisingly easy it is to make. This recipe only requires a few simple steps to make with whole food ingredients and it's guaranteed to be a favorite. 

Soak Cashews:

• Begin by soaking the raw cashews in a large bowl of water overnight or for at least 4 hours until they become soft. This step ensures a creamy texture for the filling.

2. Prepare the Crust:

• In a food processor, combine the Sol-Ti Coconut Cashew SuperMix, pitted Medjool Dates, and the zest of Key Limes. Process the ingredients until the mixture starts to stick together, creating a cohesive crust.

3. Press the Crust:

• Line the base of an 8-inch round springform pan with parchment paper or lightly coat it with coconut oil to prevent sticking. Press the crust mixture evenly into the bottom of the pan, creating a firm and even crust layer.

4. Make the Key Lime Filling:

• In a high-speed blender, combine soaked raw cashews (drained), Coconut Cream, Coconut Oil, Key Lime Juice, Key Lime Zest, and Maple Syrup. Blend on high until the mixture becomes silky smooth, typically around 1 minute.

5. Pour and Set:

• Pour the zesty lime filling over the prepared crust in the springform pan, ensuring an even distribution. Place the cheesecake in the fridge to set for approximately 4 hours or until firm. For a more solid texture, you can leave it to set overnight.

6. Garnish and Final Touch:

• Before serving, slice the remaining limes into thin slices. Decorate the top of the cheesecake with the lime slices for a visually appealing presentation.

7. Enjoy the Delightful Treat:

• Once set, remove the cheesecake from the fridge. Gently release it from the springform pan, slice it into portions, and serve chilled. Each bite will be a harmonious blend of tropical flavors and creamy goodness.

8. Storage:

• Store any leftover cheesecake in the freezer, allowing it to thaw slightly before serving to achieve the desired creamy texture.

9. Share and Savor:

• Share this raw vegan key lime cheesecake with friends and family, savoring the refreshing and nutrient-packed dessert. It's not just a treat for the taste buds but also a nourishing indulgence!

​Substitutions:

There are some common substitutions that can be made to this delicious dessert if needed.

• Nuts - If you need to replace the Sol-Ti Coconut Cashew SuperMix, you can use macadamia nuts, sunflower seeds (for a nut-free option), almonds, or cashews. 
• Citrus - Although the key ingredient in this vegan key lime cheesecake is fresh key lime juice, you can use organic lemon juice or regular lime juice if needed. 
• Coconut Milk - If you need to substitute the can of coconut cream, you can use silken tofu or a can of coconut milk. Just make sure to only use the thick cream on top and not the liquid to ensure this raw vegan cheesecake remains firm. 

​If you have any questions about a particular substitution not listed, leave a comment, and I'll get back to you as quickly as possible!

Vegan Key Lime Cheesecake Variations:

There are a variety of delicious variations that can be made to this delicious vegan cheesecake. Here are some of my favorites. 

• Baked Version - If you want to make a traditional key lime cheesecake that is baked, I recommend making the same graham cracker crust and filling as my Maple Caramel Almond Cheesecake. The only difference I would recommend is using raw cashew butter for the almond butter in the crust and using key lime juice instead of lemon juice. 
• Vanilla Bean Infusion - Include the seeds from a vanilla bean in the filling to add a fragrant vanilla undertone to your key lime cheesecake. You can also use vanilla extract. 
• Mini Cheesecakes - You can make single-serve cheesecakes by using muffin tins instead of a springform pan.

What You Need To Make This Raw Vegan Cheesecake:

To make a Raw Vegan Cheesecake, you'll need the following equipment:

• Food Processor:
  • Essential for grinding and combining the crust ingredients.
• High-Speed Blender:
  • Used to achieve a smooth and creamy consistency for the cheesecake filling.
• Springform Pan (8 or 9 inches):
  • Ideal for easy removal of the cheesecake without damaging its structure.
• Parchment Paper:
  • To line the bottom of the springform pan, making it easier to release the cheesecake.
• Spatula:
  • Helps in smoothing and spreading the crust and filling evenly.
• Measuring Cups and Spoons:
  • Accurate measurements are crucial for the success of the recipe.
• Refrigerator or Freezer:
  • Required for setting and firming up the cheesecake. The refrigerator is typically used for a few hours or overnight, while the freezer can expedite the process.

As always, you can find all my go-to equipment on my Amazon storefront or my affiliate page.

How To Store This Homemade Key Lime Cheesecake Recipe:

To store your Raw Vegan Key Lime Cheesecake and maintain its freshness and texture, follow these steps:

1. Refrigeration:
   • Store the cheesecake in an airtight container or cover it tightly with plastic wrap.
   • Place the container in the refrigerator to keep the cheesecake firm and prevent it from becoming too soft.
2. Freezing (Optional):
   • If you want to store the cheesecake for a longer period, you can freeze it.
   • Wrap the cheesecake securely in plastic wrap or aluminum foil, and place it in a freezer-safe container or a heavy-duty resealable plastic bag.
   • Label the container with the date for reference.
3. Avoid Odor Transfer:
   • Keep the cheesecake away from strong-smelling foods in the refrigerator or freezer to prevent it from absorbing unwanted flavors.
4. Separate Layers:
   • If you're storing multiple slices or layers, consider placing parchment paper between them to prevent sticking.
5. Thawing Frozen Cheesecake:
   • When ready to enjoy a frozen cheesecake, transfer it to the refrigerator a day before serving to allow for gradual thawing.
6. Consume Within a Reasonable Timeframe:
   • While raw vegan cheesecakes are delicious, they may have a shorter shelf life compared to traditional cheesecakes. Consume the stored cheesecake within a reasonable timeframe for the best taste and texture.

By following these storage tips, you can keep your Raw Vegan Key Lime Cheesecake fresh and ready to be enjoyed whenever the craving strikes.

Top Tip:

If you forgot to soak the cashews overnight, you can quick soak them in boiling water for 15 minutes. Keep in mind if you do this, it will no longer be a raw vegan recipe.

Frequently Asked Questions:

Related Vegan Cheesecake Recipes:

Looking for more delicious vegan cheesecake recipes like this raw vegan key lime cheesecake? Make sure to check out some of the other ones on my website!

If you try this No-Bake Vegan Coconut Key Lime Cheesecake Recipe, I’d really love to hear your thoughts in the comments below. I’d also really appreciate a recipe card rating! Make sure to share it on social media and tag @theallnaturalvegan to be featured! Thank you for supporting The All Natural Vegan!

More Key Lime Recipes:

If you loved the zesty lime flavor of this raw vegan cheesecake, make sure to check out more of the key lime recipes on my website.