Casey Jade


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


  • nicole July 14, 2013, 5:53 pm

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

    • Casey July 14, 2013, 6:12 pm

      Thanks Nicole! Enjoy!

  • Nina July 16, 2013, 8:00 pm

    Could I use anything other than cashews?

    Thanks, they look delish!

    • 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 :)

      • Jacc September 12, 2013, 7:33 am

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

  • 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?

    • 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 :)

      • The cheesecake lady August 10, 2016, 5:27 pm

        Hi should the base be crunchy my is very moist is this ok

        • Casey August 15, 2016, 3:25 pm

          The base isn’t meant to be crunchy. It is more soft rather than moist. If it is too moist, try making the base a little thinner. Hope that helps!

  • 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.

    • Casey July 20, 2013, 10:45 pm

      Thanks Monica, I hope you enjoy!

  • 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. :)

    • 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!

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

    Great recipe

  • 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!!!

    • Casey August 15, 2013, 6:02 pm

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

  • 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 :)

    • Casey August 23, 2013, 7:20 am

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

  • 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!! Thanks for sharing this recipe!

    • Casey August 30, 2013, 7:30 am

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

  • 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?

    • Carli October 4, 2013, 11:08 am

      Can i use coconut cream instead of milk? Thanks

      • 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 :)

  • 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

    • 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 :)

  • 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!!!

    • 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 :)

  • 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!

  • 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 :)

    • 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!

  • Cat February 1, 2014, 5:51 am

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

    • 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 :)

  • 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 :)


  • 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.

    • Casey February 25, 2014, 8:18 am

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

  • 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!

  • 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?

    • 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 –
      Hope you enjoy!

  • Emma February 20, 2015, 12:02 pm

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

    • 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 :)

  • stephanie April 4, 2015, 10:23 pm

    Hello Do i also add the water from the cashews?

    • 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 :)

  • Avi Strauss January 28, 2016, 12:03 pm

    Looks good. How would you compare the taste of raw vegan cheesecake to the baked version?

    • Casey January 30, 2016, 8:45 am

      There are differences for sure but they are both equally as delicious and the great thing about the raw version is you feel fabulous after eating it.

  • Carolina March 12, 2016, 11:12 pm

    If you use macadamia nuts instead of cashews (cashews just aren’t my fave), do you still have to soak them?

    • Casey March 13, 2016, 3:54 pm

      I would still recommend soaking them as it will help to get the creamy/soft texture that you want. Plaase let me know how it turns out :)

  • Amanda June 20, 2016, 11:46 pm

    This looks wonderful. I’m going to make it for an upcoming party. I love the tallness of your tins. Can you tell me the name and size of the springform pans?

  • Christine belanger August 1, 2016, 3:38 am


  • Angie August 30, 2016, 12:08 am

    By ‘dedicated coconut’ do you mean the flour or smaller shredded pieces? Which type or brand did you use for this? Gonna try to make it today! And thanks!!!

    • Casey August 30, 2016, 1:20 pm

      Hi Angie,

      It’s the smaller shredded pieces. Any larger supermarket should have them. I don’t buy a specific brand for this product, just whatever they have. Hope you love it. Let me know how it turns out.

  • Gen March 24, 2017, 1:58 am

    Thank you for this posting.
    I find my cashew “cheese cakes” get a freezer burn look. Is there a way to stop this ?

    Thank you so much for the help.

    • Casey March 26, 2017, 10:35 am

      It might help if you cover the cheesecake.

  • Therese April 6, 2017, 6:24 am

    I made the cheesecake but haven’t tried it yet. It looks amazing though and the cream tasted awesome. I want to take it to work, however we do not have a freezer. Can I keep it in the fridge for a day and it won’t “melt”? Thanks.

  • Kimberly June 2, 2017, 6:23 pm

    Hi Nicole, do I use raw cashews or would any whole unsalted cashew do?

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