Prepare to revolutionize your dessert game with a mind-blowing vegan key lime cheesecake that proves plant-based treats can be just as decadent and creamy as traditional desserts. This show-stopping cheesecake is not just a recipe—it's a culinary adventure that will transport your taste buds to a tropical paradise of tangy, smooth, and utterly irresistible flavors. Whether you're a committed vegan, a dessert enthusiast, or simply someone looking to impress their friends with an incredible plant-based creation, this key lime cheesecake is about to become your new obsession.
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 1 hrs 30 mins
Cuisine: Vegan
Serves: 10 servings
Ingredients
- 2 cups cashews (soaked)
- 1 cup coconut cream
- ½ cup maple syrup
- ½ cup key lime juice
- 1 teaspoon vanilla extract
- 1 cup almond flour (for crust)
- ¼ cup coconut oil (melted)
- ¼ cup agave syrup (for crust)
- Pinch of salt
Instructions
- Begin by soaking the cashews in water for at least 4 hours, or overnight if possible. This will help soften them for blending.
- Once the cashews are soaked, drain and rinse them under cold water. Set aside.
- Preheat your oven to 350°F (175°C) for the crust.
- In a medium mixing bowl, combine the almond flour, melted coconut oil, agave syrup, and a pinch of salt. Stir until the mixture is well combined and resembles a crumbly texture.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Use the back of a measuring cup or your fingers to ensure it is tightly packed.
- Bake the crust in the preheated oven for 10-12 minutes, or until it is lightly golden. Remove from the oven and let it cool while you prepare the filling.
- In a high-speed blender or food processor, combine the soaked cashews, coconut cream, maple syrup, key lime juice, and vanilla extract. Blend until the mixture is completely smooth and creamy, scraping down the sides as needed.
- Taste the filling and adjust the sweetness or tartness as desired by adding more maple syrup or key lime juice, if necessary.
- Once the filling is smooth, pour it over the cooled crust in the springform pan. Use a spatula to spread it evenly.
- Place the cheesecake in the freezer for at least 1 hour to set. If you prefer a firmer texture, you can freeze it for longer.
- After the cheesecake has set, remove it from the freezer and let it sit at room temperature for about 10-15 minutes before slicing. This will make it easier to cut.
- Serve the cheesecake chilled. You can garnish it with fresh lime slices, coconut whipped cream, or lime zest for added flair.
- Store any leftovers in the refrigerator for up to 5 days or in the freezer for up to 1 month.
Tips
- Cashew Soaking is Crucial: For the smoothest, creamiest filling, soak your cashews for at least 4 hours or overnight. The longer they soak, the more easily they'll blend.
- Invest in a High-Speed Blender: A powerful blender is key to achieving that ultra-smooth, silky texture that makes this cheesecake extraordinary.
- Room Temperature Matters: Allow your ingredients to come to room temperature before blending for the most consistent texture.
- Freezing is Your Friend: Don't rush the setting process. Freezing helps the cheesecake firm up and develop its perfect consistency.
- Customize Your Garnish: Get creative with toppings like toasted coconut flakes, fresh lime zest, or a drizzle of agave for extra flair.
- Make Ahead Friendly: This cheesecake can be prepared in advance and stored in the freezer, making it perfect for meal prep or entertaining.
- Check Your Sweetness: Taste the filling before pouring and adjust the maple syrup or key lime juice to suit your preference.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 10g
Fat: 30g
Saturated Fat: 15g
Cholesterol: 0mg
