Raw Vegan Lime Cheesecake


Vegan cheesecake was one of the first raw food desserts I made when I started delving into the world of healthy desserts. In the past, cheesecake was one of the few desserts that I enjoyed eating, so I was excited to explore the concept of vegan cheesecake.

This recipe is nothing like a regular cheesecake. Instead of using cream cheese and sugar, this is made with cashews and coconut milk and flavoured with lime. It’s like a tropical holiday in your mouth!

The cashews are soaked overnight until they become plump and moist. They are then thrown in a blender with coconut to form the creamy and irresistible filling for the cheesecake. It makes me excited that such a beautiful and delicious cake can be made purely from natural ingredients.

It’s very rich so a small slice goes a long way and it’s important to remember that even though it’s made from healthy ingredients, it’s still high in calories, so you wouldn’t want to eat more than one slice at a time.

This recipe is a favourite even for those who aren’t raw food enthusiasts.


Raw Vegan Lime Cheesecake
Prep time
Total time
Serves: 8
  • ½ cup of almonds
  • 2 tablespoons desiccated coconut
  • ¾ cup dates
  • 1.5 cup cashews, soaked
  • 2 tablespoons coconut oil, melted
  • ½ cup coconut milk
  • ½ cup fresh lime juice
  • Zest of one lime
  • 2 tablespoons of maple syrup
  1. Soak cashews in cold water for at least 8 hours but overnight is best
  2. Soak dates in warm water for 15 minutes and then drain the water before putting in the food processor
  3. Add almonds and desiccated coconut to the food processor along with the dates and pulse into a fine grain
  4. Press the mixture into an 8 inch springform pan or smaller individual tins like you see in the picture. Push down firmly until it is well compacted and even. Put in the fridge to set. This can be made the day before
  5. Add soaked cashews to the food processor along with lime juice, lime zest, coconut oil, coconut milk and maple syrup and blend well until the mixture is smooth and creamy, scraping down the sides as needed.
  6. Pour mixture onto the base, spread evenly and sprinkle with lime zest
  7. Store in the freezer and take out 30 minutes before serving

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  • Reply nicole July 14, 2013, 5:53 pm

    This looks delicious and is beautifully presented.
    Thanks for the recipe!

    • Reply Casey July 14, 2013, 6:12 pm

      Thanks Nicole! Enjoy!

  • Reply Nina July 16, 2013, 8:00 pm

    Could I use anything other than cashews?

    Thanks, they look delish!

    • Reply Casey July 16, 2013, 10:15 pm

      Hi Nina

      You could use macadamia nuts instead of cashews. You just need a nut that is creamy. Hope you enjoy :)

      • Reply Jacc September 12, 2013, 7:33 am

        Try raw pulped parsnips – mash in food processor to become sweet and succulent

  • Reply cris July 16, 2013, 8:14 pm

    Wow, I would love this, but my milk-allergy husband hates coconut and almonds -any suggestions for alternatives?

    • Reply Casey July 16, 2013, 10:22 pm

      Hi Cris
      So long as your husband isn’t allergic to nuts you could replace the almonds with walnuts. As for the coconut, I would just leave it out and add another flavour base, such as blueberries or raspberries. I’m working on a recipe for a Vegan Cheesecake with berries. I’ll send you the link once it’s published :)

  • Reply Monica McGuiness July 20, 2013, 4:44 pm

    These look beautiful. I am going to try these today. I love raw dishes. I don’t like sugars so I am going to try this with Stevia.

    • Reply Casey July 20, 2013, 10:45 pm

      Thanks Monica, I hope you enjoy!

  • Reply ellie July 20, 2013, 11:38 pm

    Just made this recipe and its really yummy! Love the lime flavor! Might do this again, but instead of making it in a “pie dish” I would put them in popsicle molds and see how they turn out. Thank you so much for this recipe. Cant wait for the Vegan Cheesecake with berries recipe. :)

    • Reply Casey July 21, 2013, 9:05 am

      Hi Ellie,

      So happy you enjoyed them. The popsicle moulds are a great idea, thanks for the tip!

  • Reply Wilhelm lutersz August 2, 2013, 4:38 am

    Great recipe

  • Reply mariann August 15, 2013, 1:04 pm

    this is absolutely delicious!!! looks gorgeous and has a delightful sweet/tart taste and really creamy texture. i’ve served this to non vegans and they loved it (plus, it’s a pretty dish, especially if garnished with lime zest)!
    thank you!!!

    • Reply Casey August 15, 2013, 6:02 pm

      You’re so welcome! I’m so glad you enjoyed it :)

  • Reply Andrea August 23, 2013, 3:28 am

    I made this for a dinner dessert. Very yummy!!
    I added a touch more coconut milk for creaminess & extra lime for a bit more tang. Very morish!! Thanks :)

    • Reply Casey August 23, 2013, 7:20 am

      Dinner dessert..that’s awesome :) love it!! So glad you enjoyed it!

  • Reply Alexandra August 29, 2013, 7:02 am

    Wow these are amazing! I am just getting into “raw” cooking (is that an oxymoron?) anyway I am going to try this awesome recipe! Come visit me at lollipopsicle.net!! Thanks for sharing this recipe!

    • Reply Casey August 30, 2013, 7:30 am

      Thanks so much getting in touch! Raw desserts are my absolute favourite. Hope you enjoy!

  • Reply tash September 1, 2013, 10:06 am

    This looks amazing! Wanna try it but nuts are very expensive in my country…only thing I can get is peanuts..but coconut milk is available in abundance…….. Any ideas?

    • Reply Carli October 4, 2013, 11:08 am

      Can i use coconut cream instead of milk? Thanks

      • Reply Casey October 5, 2013, 9:56 am

        Absolutely you can. I think that would be delicious and would make it even creamier. If it’s too thick just add a little more water. Hope you enjoy :)

  • Reply Sue October 9, 2013, 5:10 am


    I made this cheesecake and it was such a hit, the men loved it and they are the ones im trying to impress with clean desserts. Now on to the mother inlaw tonight with it. Thanks so much for your beautiful page

    • Reply Casey October 10, 2013, 8:38 am

      So pleased to hear that you enjoyed it! Hopefully your mother-in-law will love it as well! Thanks so much for your lovely message :)

  • Reply Natalie October 10, 2013, 5:10 am

    Coconut milk in a can or the milk that’s kept in the refrigerator in a carton?
    Thanks so much!!!

    • Reply Casey October 10, 2013, 8:41 am

      Hi Natalie,

      I use the coconut milk in a can. I’ve never used the one in the carton but so long as it’s quite thick I’m sure that would work as well. Hope you enjoy :)

  • Reply Catrina November 10, 2013, 3:42 am

    Made these this morning. Didn’t have enough lime juice so use a combination of lime and lemon juices. Delish. Even the fussy man in my house likes it!

  • Reply Lil December 3, 2013, 1:03 am

    How long can it keep in the freezer ? How many days prior to serving should it be made? Thanks :)

    • Reply Casey December 3, 2013, 8:05 pm

      I think it would be fine in the freezer for up to one month. I like to make it about 24 hours before serving because that way it has plenty of time to set in the freezer. Hope you enjoy!

  • Reply Cat February 1, 2014, 5:51 am

    DO the muffin tins have to be greased or will the cakes pop out easy?

    • Reply Casey February 1, 2014, 10:48 am

      Hi Cat,

      No need to grease them, because they go in the freezer, they sort of pop out like an ice cream. If they are really frozen, just leave them on your bench for a little while to soften up and then they should pop out nicely. Make sure you are using spring-form tins however, as regular muffin tins might make it difficult to get them out. Enjoy :)

  • Reply Maggie February 14, 2014, 11:50 pm

    Has anyone tried this without the maple syrup? I’m trying to eliminate sugar from my diet (even natural ones :)


  • Reply Liney February 24, 2014, 1:27 pm

    Wow! So good :) I just made these and am literally scraping the contents of my food processor after making the cashew cream… now waiting waiting for them to freeze. Thanks for posting such a lovely and easy recipe. I used my muffin tin and it perfectly fit nine little mini cheesecakes.

    • Reply Casey February 25, 2014, 8:18 am

      So happy to hear that you loved them and the recipe worked well for you!

  • Reply Gabrielle March 22, 2014, 8:47 am

    I don’t even know what to say… A-MA-ZING!! Absolutely delicious, only thing would be my base was a bit too wet, (and I hate soft soggy bases) so I added some more nuts and coconut, but other than that flavour was great. Served with raspberry coulis which I highly recommend!

  • Reply Maria July 22, 2014, 11:22 am

    I made this cheesecake its so good and I am not vegan. How do I make this with strawberries? What do I leave out and put in?

    • Reply Casey July 22, 2014, 12:38 pm

      Hi Maria,

      So glad you enjoyed it! I actually have another recipe on my site that’s made with berries. It has both strawberries and blueberries but you could just add some additional strawberries to make it exclusively that flavour. here is the link – http://caseyjade.com/raw-vegan-berry-cheesecake/
      Hope you enjoy!

  • Reply Emma February 20, 2015, 12:02 pm

    Hi, these look great! How long would you suggest leaving them in the freezer for ? Thanks!

    • Reply Casey February 21, 2015, 8:59 am

      Hey Emma, Leave them in the freezer for at least a couple of hours to set properly. Hope you enjoy :)

  • Reply stephanie April 4, 2015, 10:23 pm

    Hello Do i also add the water from the cashews?

    • Reply Casey April 9, 2015, 3:18 pm

      You need to strain the water from the cashew Stephanie. Definitely don’t want to use the water. Hope you enjoy :)

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