Kiwi Lime Cheesecake

The perfect start to Spring this vegan Kiwi Lime Cheesecake is vibrant in colour and flavor!

Summer is just around the corner (can you believe it??) and I can think of no better treat to whip up than my KIWI LIME CHEESECAKE. It is light and airy and pretty to boot. It basically checks all the boxes. You can dress it up real nice with the addition of flower petals or you can just buy your dear mom a bouquet and eat the cheesecake as is.

My cheesecakes have become a favourite in my house. The mister and I successfully inhaled this here cheesecake in 3 days. I think we could have done it in 2 but abstained with all the power we could muster. Last year I made a version of this for a client and turned the cake into bars. So if the round shape isn’t what you want, use a 8×8 square pan instead!

Kiwi Lime Cheesecake

Teri-Ann Carty
Summer is just around the corner (can you believe it??) and I can think of no better treat to whip up than my KIWI LIME CHEESECAKE. It is light and airy and pretty to boot.
Prep Time 12 hours
Cook Time 1 hour
Course Desserts & Sweets
Cuisine American
Servings 8 slices


  • 8” springform pan
  • oven
  • freezer
  • blender or food processor



  • 2 cups graham wafer cracker crumbs
  • 2 tbsp coconut sugar
  • 1 pinch of sea salt
  • 5 tbsp butter (vegan or dairy)


  • 2 cups raw cashews (soaked overnight)
  • 1 can full fat coconut milk
  • 1 tsp vanilla
  • ¼ cup lime juice (freshly squeezed)
  • ¼ cup coconut oil (melted)
  • ¼ cup maple syrup (room temperature)
  • ½ cup kiwi (chopped)
  • 1 tsp spirulina
  • 2 kiwis and handful of blueberries for topping


  • Line an 8” springform pan with parchment paper and spray with nonstick coconut spray.
  • Combine graham crumbs, sugar, butter and salt in a medium sized bowl. mixture should hold together when squeezed together. Firmly press into the pan pressing it half way up the sides. Place in the oven for 12 minutes. Place on a wire rack to cool.
  • In a high speed blender add all filling ingredients up to the kiwi. Blend until smooth. This should yield just over 4 cups of filling. Pour 2 1/2 cups of filling onto the prepared crust. Tap several times to release air bubbles. Place in the freezer and set for 1 hour. Meanwhile add kiwi and spirulina into the remaining cream cheese and blend until smooth again. Once the middle layer is set, pour the top layer onto it. Tap again and place back in the freezer until ready to serve.
  • Take out of the freezer and place in the fridge for approximately 4 hours before slicing. Peel and slice 2 kiwis. I used a cookie cutter to achieve these fun little shapes but not necessary. I filled the gaps between the kiwi with sliced, face-up blueberries. Use a hot knife to separate the cake from the springform pan. Use an offset spatula (or a knife) to smooth out any rough edges from separation.
  • Use a very hot knife to cut slices. Wipe your knife between each slice to keep slices clean.
Keyword baked, cheesecake, dairy free, gluten free, healthy dessert, kiwi, lime, no bake, plant based, raw, refined sugar free, vegan, vegan cheesecake

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