Vegan Coconut Lime Cheesecake

  • 1 cup nuts (pecan, almonds, walnuts)
  • 2 cups pitted dates
  • 2 cups cashews, soaked
  • 1 tbsp. fresh lemon juice
  • 1 teaspoon fresh lime juice
  • 1/4 cup maple syrup or sweetener of choicelime cheese cake
  • 1 tbsp. coconut oil (unrefined)
  • dash of salt


Place crust ingredients in a food processor and blend.  If you do not have a high speed blender you might want to add just the nuts and blend then add the dates and blend.

Grease a muffin tin or use non stick cupcake liners

Place a little bit of crust in each liner and press down firmly

Place in freezer while making the filling


Soak cashews in a bowl of water for 20 minutes to a couple hours. Drain and rinse well.

Add to food processor or high speed blender and mix.

Add lime juice, lemon juice, maple syrup and coconut oil to the cashews and blend.

If consistency seems dry add a bit of water or leftover lime juice.

Adding one teaspoon at a time until you get a creamy consistency, add slowly.

Remove the liners from the freezer and add the filling

Place back in the freezer for a couple hours.

Leave at room temperature for a couple minutes before serving.

Top with lime zest and slices and serve!


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