Lime Cheesecake

Spring is in the air with this beautiful Lime Cheesecake!

Easter is going to look very different this year. Normally the mister and I would be heading to Brockville in our new car (our car has barely moved since we got it) to see my family. We would have a bunch of groceries in tow to create a couple of vegan options for dinner or lunch that would have our entire family together. I’m sure that anyone reading this may have a similar experience or quite possibly a very different one but whatever your plans were for Easter, I think it’s safe to say they look very different now. So here we ARE! Adapting with the best of them! I made this beauty for rawcology and had the best time dressing it up. Thankfully there is a local shop that sells flowers that is still open. 

This RAW VEGAN cheesecake was made in a 7” springform pan. I sprayed the edges with coconut spray and opted to not line with parchment so I could get a clean line. Truth bomb, I still ended up doctoring the sides as it slightly stuck. Nothing my handy offset spatula couldn’t fix. If you have mini springform pans i am quite sure you could make mini ones for this weekend. If you try it, let me know!

Lime Cheesecake

Teri-Ann Carty
This vegan Lime Cheesecake is so fitting and beautiful for this time of the year. All the flowers are starting to bloom so decorating this cake felt whimsical.
Prep Time 12 hours
Cook Time 4 hours
Course Desserts & Sweets
Servings 8


  • spring-form pan
  • freezer
  • blender or food processor



  • 2 ¼ cups raw cashews (soaked overnight)
  • 1 cup full fat coconut milk
  • cup maple syrup
  • ½ cup fresh lime juice
  • 3 tbsp grated fresh lime zest
  • 2 tbsp coconut oil (melted)
  • pinch of sea salt


  • cups raw walnuts
  • 1 cup desiccated coconut
  • 3 tbsp maple syrup
  • ¼ tsp fine sea salt
  • zest of 1 lime
  • ½ tsp vanilla


  • For the crust, place everything in a food processor and pulse to combine. “Dough” should stick together when you pinch with your fingers.
  • Transfer to the bottom of springform. Working from the centre out, press into the pan. I worked the crust halfway up the spring-form pan. Make sure you press hard so that once cut, it will stay together.
  • Place in the freezer to set.
  • For the filling, rinse the soaked cashews. Place all filling ingredients except melted coconut oil in a high speed blender. Blend until smooth.
  • Once smooth, add in melted coconut oil and blend again.
  • Pour filling into the prepared crust. I tapped the cake on the counter a few times to release any air bubbles. Try to make sure the filling is smooth and even before placing it in the freezer to set. I let mine set for 4 hours until fully frozen.
  • Once you are ready to dress, remove from the freezer and place in the fridge for up to 30 minutes. This will soften but not totally de-thaw.
  • Remove from fridge and prepare to gently remove springform away from the cheesecake. Have an off-set spatula on the ready to smooth out any rough edges.
  • Once the cheesecake is out and smooth you are good to dress it up any way you desire. I grated more lime on top, placed fresh lime wedges and played with flowers but the choices are all yours
Keyword cheesecake, dairy free, gluten free, lime, no bake, plant based, raw, refined sugar free, vegan

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