Raw Vegan Lime Cheesecake


Servings 15
Time Needed Prep
Ingredients 9
Difficulty Medium

Rating (click to rate)

4.8 based on 13 ratings.


  • 1 3/4 cups Cashews
  • 3/4 cups Pitted Dates (Medjool)
  • 1/2 cups Almonds
  • 2.5 tbsp Desiccated Coconut
  • 2/3 cups Lime Juice
  • 2 tsp Lime Zest plus more to garnish
  • 2 tbsp Coconut Oil
  • 1/2 cups Coconut Milk
  • 3 tbsp Maple Syrup

Nutrition Information

Qty per
118g serve
Qty per
Energy 452.08733333333kcalcal 383.03468330365kcalcal
Protein 0.658gg 0.55749587088735gg
Fat (total) 30.647333333333gg 25.966203323771gg
 - saturated 24.433333333333gg 20.701341102352gg
Carbohydrate 45.392gg 38.458742509602gg
 - sugars 39.99gg 33.881853916087gg
Dietary Fibre 0.48533333333333gg 0.41120262817223gg
Sodium 7.738mgmg 6.5560836609822mgmg

Nutritional information does not include the following ingredients: Almonds, Desiccated coconut, Lime juice

Please Note - Nutritional information is provided as a guide only and may not be accurate.

We love a good raw cake, and this Raw Vegan Lime Cheesecake is particularly special.

Not only does it involve no cooking, it’s also absolutely vegan making it ideal for those with egg or dairy allergies. This smooth and creamy cake will definitely take you by surprise, so give it a go today.

Raw Vegan Lime Cheesecake | Stay At Home Mum


  1. The night before preparing this cake, soak the cashews in cold water. They should soak for at least 5-8 hours, so it is easier to soak them overnight.

  2. Place dates in some warm water and allow to soak for 15 minutes. Drain the water off, and blend in a food processor along with the almonds and desiccated coconut until left with a fine grain.

  3. Press this mixture into a 20cm square tin, or even a springform pan around the same size. Push down on the grain firmly until it is even and well compacted. Put into the fridge to set.

  4. Into the food processor add the soaked cashews, the lime juice and zest, the coconut oil, coconut milk and maple syrup. Blend until mixture is smooth and creamy, scraping the sides as needed.

  5. Pour creamy filling straight onto base, spreading evenly, and sprinkle with lime zest. Store in the freezer, and take out about 30 mins prior to serving.

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About Author

Oceana Setaysha

Senior Writer A passionate writer since her early school days, Oceana has graduated from writing nonsense stories to crafting engaging content for...Read Morean online audience. She enjoys the flexibility to write about topics from lifestyle, to travel, to family. Although not currently fulfilling the job of parent, her eight nieces and nephews keep her, and her reluctant partner, practiced and on their toes. Oceana holds a Bachelor of Arts with a major in Writing and Indonesian, and has used her interest in languages to create a career online. She's also the resident blonde at, where she shares her, slightly dented, wisdom on photography, relationships, travel, and the quirks of a creative lifestyle. Read Less

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