Raw Vegan Key Lime Cheesecake with Coconut Cream Topping


This Raw Vegan Key Lime Cheesecake will blow you away with the many different combinations you can make with it.

Not only is this a much healthier and guilt-free version, but it’s raw, vegan, gluten-free, dairy-free, grain-free, paleo-friendly and no-bake!

Easy to make with only a few steps of preparing the crust in a food processor and then preparing the cheesecake filling with a Vitamix with ingredients you probably already have at home.

Here are some typical ingredients in a traditional key lime cheesecake:



Filling:  3/4 pound cream cheese, 6 large egg yolks, 1/2 can sweetened condensed milk, 1 1/4 cup granulated sugar

Topping:  1 1/2 cups sour cream, 3 tablespoons granulated sugar

Crust:  3/4 cup graham crackers, 4 tablespoons melted butter


It’s basically a sugar and dairy nightmare with some lime added in.

Well, I have a clean version for you today with several crust and topping options to choose from that I hope you will enjoy!

Want more healthy dessert recipes?  Check out Vegan No-Bake Peanut Butter Cheesecake, Vegan Marbled Swirl Cheesecake, Vegan Raspberry Lemon Mini Cheesecakes or my Clean Eating eCookbook with an entire chapter of 20 healthy, clean eating recipes just like this one that you will love!



Feel Good About What You Eat | The Healthy Family and Home


5 Fast Facts About Macadamia Nuts:*

  • brain booster
  • high in fiber
  • anti-oxidant
  • high in protein and all essential amino acids
  • super high in healthy monosaturated fats

5 Fast Facts About Coconut Oil:*

  • super high in lauric acid
  • rich in antioxidants
  • contains natural microbial and anti-bacterial agents
  • helps to improve metabolism
  • improves cholesterol levels

5 Fast Facts About Limes:*

  • aids in digestion
  • fat burner
  • contains more vitamin C than a lemon
  • anti-oxidant and anti-biotic effects
  • extremely alkalizing to the body

5 Fast Facts About Almonds:*

  • helps to regulate cholesterol and blood pressure
  • energy booster
  • loaded with calcium and fiber
  • 1/4 cup contains 8 grams of vegan protein
  • high in anti-oxidants

5 Fast Facts About Medjool Dates:*

  • natural energy booster
  • high in iron content
  • rich in potassium
  • good source of dietary fiber
  • excellent source of vegan protein

5 Fast Facts About Maple Syrup:* 

  • contains manganese and zinc
  • super high in anti-oxidants
  • helps with inflammation
  • 1/4 cup contains more calcium than the same amount of milk
  • 1/4 cup contains more potassium than a banana

5 Fast Facts About Himalayan Pink Salt:*

  • contains 84 minerals
  • unrefined, unprocessed, raw
  • promotes stable pH balance in cells
  • controls water levels in the body
  • aids digestion and facilitates better nutrient absorption


*These statements have not been evaluated by Food and Drug Administration.  This information is not intended to diagnose, treat, cure or prevent any disease.







































Tip #1:  IMPORTANT – If you are used to raw/vegan cheesecakes made with cashews ~and~ are not a fan of macadamia nuts, this might not be a good recipe to try because it has a very strong macadamia nut flavor.  My raw/vegan cheesecakes usually use cashews which is what I’m used to and the flavor of this one threw me off because I wasn’t used to it.  It was still very good, but I just want to make sure you know what to expect.  You could always try my Raw Vegan Marbled Cheesecake recipe which uses cashews instead and just add the same amount of lime juice.

Tip #2:  I made some with regular/plain crust and some with a chocolate crust (which was my favorite!).  If you want to try the chocolate crust, just add 2 tablespoons of raw cacao powder to the crust mixture.

Tip #3:  You can make this cheesecake plain, or with your favorite toppings.  Some I used were shredded coconut, homemade coconut cream (see recipe below) and crushed walnuts.

Tip #4:  This recipe made 4 large individual cheesecakes in this Norpro cheesecake pan.  If you want to make a traditional round cheesecake, you can also make it in an 8″ round springform cheesecake pan, as in the original recipe.


Raw Vegan Key Lime Cheesecake (Raw, Vegan, Gluten-Free, Grain-Free, Dairy-Free, Egg-Free, Paleo-Friendly, No-Bake, No Refined Sugar)

Prep time 10 minutes
www.thehealthyfamilyandhome.com The Healthy Family and Home


For the crust

  • 1 cup organic raw almonds
  • 4 Large organic medjool dates
  • 2 tablespoons organic coconut oil
  • 1/8 teaspoon organic vanilla extract
  • 1/8 teaspoon Himalayan pink salt

For the filling

  • 1 1/2 cup organic raw macadamia nuts
  • 1/2 cup homemade almond milk
  • 1/2 cup organic lime juice
  • 6 tablespoons organic maple syrup
  • 1 teaspoon organic vanilla extract
  • 6 tablespoons organic coconut oil


Prepare the crust
Step 1 Put all the crust ingredients into a food processor and process until it's a sticky coarse meal.

Scoop out 1 - 2 tablespoons and put in the bottom of the cheesecake pan and press down firmly.

Set in the freezer to harden while you prepare the filling.
Prepare the filling
Step 2 Put all the filling ingredients into a Vitamix and blend until smooth and creamy.

Remove the cheesecake pan from the freezer and pour the filling on top of the crust.

Return the cheesecake pan back to the freezer for approximately 2 - 3 hours or until hard and firm.
Step 3 Remove the cheesecake from the freezer after it's hardened and set at room temperature for 5 - 10 minutes to thaw slightly, but not too long because it will become too soft if left out at room temperature.

Garnish the tops with homemade coconut creme, crushed walnuts, shredded coconut, lemon zest or lime wedges.



This recipe will make approximately (4) large individual cheesecakes.

Recipe slightly adapted from:  http://allisoneats.com/2012/06/25/raw-vegan-key-lime-cheesecake/



Creative Commons License
The photographs for "Raw Vegan Key Lime Cheesecake" by The Healthy Family and Home are licensed under a Creative Commons Attribution-NonCommercial 4.0 International License and cannot be used without my written permission.


How To Make Whipped Coconut Cream Topping (Vegan, Gluten-Free, Dairy-Free, Paleo-Friendly, No Refined Sugar)

www.thehealthyfamilyandhome.com The Healthy Family and Home


  • 1 can organic full-fat coconut milk (13.5 ounce, unsweetened)
  • 2 - 4 tablespoons organic unrefined granular sweetener
  • 1 teaspoon organic vanilla bean powder (or organic vanilla extract)


Step 1 Put a can of full-fat coconut milk in the refrigerator overnight.

When you open the can, there will be a layer of thick cream on the top and coconut water on the bottom.

Scoop out the thick cream and put it in an electric mixer bowl (save the coconut water to make a smoothie).

Add the granular sweetener and vanilla of your choice (Note: vanilla bean powder will give it a slightly darker color and/or black specks. If you prefer a pure white color, omit the vanilla bean powder or use vanilla extract).

Mix on high setting with the "whisk" attachment until it becomes thick.

Use as a topping on fruit, granola, pancakes, desserts, parfaits, etc.





Creative Commons License
The recipe and photographs for "How To Make Whipped Coconut Cream Topping" by The Healthy Family and Home are licensed under a Creative Commons Attribution-NonCommercial 4.0 International License and cannot be used without my written permission.


Clean Eating eCookbook | The Healthy Family and Home

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Amazon Disclosure: “The Healthy Family and Home” website is a participant in the Amazon Services, LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.


Hi, it's Karielyn! As a THFH insider, you'll never miss a new recipe or article!

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    • Karielyn says

      Hi Caity! If you are a big fan of key lime and macadamia nuts, you will just ~love~ this healthy dessert!

      Thanks for stopping by and I hope you enjoy it 😉

    • Karielyn says

      Hi Elise! The original recipe was made in a round 8″ springform pan using the same ingredient amounts listed…so, yes, you sure can!

      I hope you enjoy it if you give it a try 😉

  1. Jennifer P. says

    Would subbing cashews (or maybe walnuts) for the macadamia nuts work just as well, then? I don’t know if I’m a fan of macadamia nuts or not.

    • Karielyn says

      Hi Jennifer! I would suggest substituting cashews. That’s what I use in my other cheesecake recipes and it works perfectly.

      Not to take away anything from this recipe, but it does have a very strong macadamia nut flavor to it, whereas cashews don’t really give a flavor but just creaminess.

      I would say you would ~really~ need to like macadamia nuts to go with this recipe, so if you don’t or are not sure, go with the cashews.

      I’d love for you to come back and let me know if you enjoyed it 😉

  2. says

    Karielyn, I am SO excited about finding your blog!!! I really appreciate the effort you put into each post – especially all the great tips on the health benefits of the ingredients and where to buy some of them. What a nice feature! I simply can’t wait to try some of these – I’ve been eating a mostly vegan diet for 2 years now and am currently on a “junk food detox” as I’m calling it, trying to eat cleaner. I’ll be referencing you’re site A LOT! Thank you!

    • Karielyn says

      Hi Vanessa! Thank you so much for your kind comments…they really mean a lot to me.

      You sound exactly like me, I was eating mostly vegan and thought I was eating healthy, but was eating as a “junk-food” or “processed-food” vegan with most of my foods being processed and hardly and fruits and veggies.

      Once I added lots of fruits, veggies and clean and unprocessed ingredients and eliminated processed foods, refined sugar and salt, wheat, etc, it has made such an unbelievable difference not only in my weight but health as well.

      I wish you luck on your detox and thanks for helping to share information on eating healthier 😉

  3. says

    This recipe looks absolutely awesome. I love the 5 fun facts that you added to the information. The beautiful thing about raw foods is there are so many healing qualities among a lot of the ingredients. Please continue to share!

    • Karielyn says

      Hi Sharon! Thanks so much for the feedback!

      I love your website, IG, Pinterest and FB page…I’m a new fan and follower of all 😉

  4. Cindy says

    Made these last night using cashews instead of Mac nuts. Came out amazing! Thanks so much for the delish recipe. Is there a way to post a picture here?

    • Karielyn says

      Hi there Cindy! I’m so glad to hear you enjoyed them! I think the next time I make them I will use cashews too.

      I would love to see a photo of the ones you made, but I don’t think you can add a photo here in the comments section. You could post a picture on my FB wall, on Twitter or on Instagram (#thehealthyfamilyandhome). FB would probably be easier though.

      Thanks for trying out the recipe and for letting me know you enjoyed it, I really appreciate it 😉

    • Karielyn says

      Hi there Cindy! Although I normally soak/dehydrate my almonds/cashews, etc before using them, I did not soak the macadamia nuts before making this recipe.

      Thanks for the question 😉

  5. darkchocolatekryptonite says

    Instead of lime, could I substitute the juice for coconut milk or coconut water? Also, would it work to use almonds instead of macadamia? Thanks!

    • Karielyn says

      Hi there! You could leave out the lime juice and use coconut water, but I’m thinking it wouldn’t have much of a flavor to it. If you don’t like lime, in particular, you could always just make a “plain” cheesecake which you could substitute lemon juice to give it some flavor.

      This is the only cheesecake I’ve made with macadamia nuts and I usually use cashews. I’ve never tried almonds but I don’t think they would have the same creamy, neutral flavor as cashews/macadamia nuts and unless you blanched them and peeled off the skins, they would probably have a brown color to it. If you like and can have cashews, I would definitely go with cashews over almonds.

      If you are looking for a cheesecake recipe like this one, but don’t like the lime and macadamia nuts, you may want to look at some of my other cheesecake recipes to see if it would be easier to make one of those than trying to substitute. All mine are vegan/gluten-free/dairy-free/no-bake and either raw or almost raw. Just go to the search bar on the right side of my website and type in “cheesecake”.

      I hope you find a combination of something so you can make it…my raw/vegan/no-bake cheesecakes are my favorite desserts to eat! 😉

    • Karielyn says

      Hi there Jenn! Oh yes, it would! In fact, I have on my to-make list a chocolate version for cupcakes…yum!

      It would definitely work but it wouldn’t have a traditional thick frosting type consistency, but a light, airy consistency much like “cool whip”.

      On this recipe, I don’t have it fluffed up very much, but you can make it fluffy like on this recipe: http://thehealthyfamilyandhome.com/raw-vegan-pumpkin-mini-cheesecakes/

      I’ve used this in parfaits, as a topping on waffles, brownies, berries, cheesecakes…it’s so versatile, I love it!

      Thanks for your question and I hope you enjoy it 😉

  6. Rachel says

    These sound amazing! I am wondering how long they would keep for? Is it possible to freeze them, or best just in the fridge?

    • Karielyn says

      Hi there Rachel! They will last for a week or two in the freezer, in an air-tight container. If you leave them in the fridge, they might become soft and lose their shape some.

      The coconut oil is what keeps them dense and solid and if it gets too warm (outside the freezer), the coconut oil will go back to it’s liquid state and that means the cheesecake will “melt/soften” too.

      If you freeze them, just take one out when you’re ready and set it on the counter for about 5 minutes or so (not too long though) and let them soften ever so slightly because they will be frozen solid when you take them out.

      Thanks for your question and I hope you enjoy the recipe if you decide to give it a try 😉

    • Karielyn says

      Hi there Polina! The pan I used is a special cheesecake pan and it is non-stick. Although I do ~not~ use non-stick cookware for baking or cooking, I use this pan occasionally and only because I use it to make raw desserts…I’ve never baked in it or heated it in anyway. I also hand-wash it when I’m through.

      I think the pan is the trick that makes them come out so easily, but what also helps is that they will harden to a solid state (from the coconut oil) and then pop out really easily. You will have to let them set out on the counter top for about 5 minutes or so to be able to remove them because they are frozen solid when they come out.

      I hope that helps and that you enjoy the recipe if you decide to give it a try 😉

  7. Polina says

    If you have any hesitation about making those trust me they are worth every healthy calorie. I did sub with cashews just cause thats what I am more used to but for the rest i fallowed the recipe exactly. Super easy to make.THank you thank you thank you.Gotta go check out more of your recipes :)

    • Karielyn says

      Hi there Polina! I’m so glad to hear that you enjoyed it! I always use cashews for my raw/vegan cheesecakes too and this was the first time I had ever used macadamia nuts.

      Thanks for trying out the recipe and I appreciate you taking the time to share your feedback and to let me know you liked it 😉

  8. says

    My son requested cheesecake for his birthday today. We are a plant-based family and 2 of us can’t have gluten so a YUMMLY search turned up your recipe. Sounds delicious and simple. Thank you for sharing it!

    • Karielyn says

      Hi there Mary! It’s also my daughter’s birthday today too! And I asked her what kind of birthday cake she wanted and instead of a yummy, healthy, clean dessert like this one…she wanted a cheesecake from Whole Foods :(

      I hope you enjoy the recipe if you make it and Happy Birthday to your son 😉

  9. Stephen Lukas says

    Greetings from Halifax, Nova Scotia. I love desserts. I love being vegan. And I love key lime. Cannot wait to give this a try. It’s not wrong to eat a whole cake in one sitting, is it? Thanks for the high-quality notes and photos, BTW. Really helps to get a good visual not only on the final product, but the prep and assembly journey along the way. Warm regards! Stephen.

    • Karielyn says

      Hi there Stephen! First, a big hello to you over in Nova Scotia! Second, I will will never tell you it’s not ok to eat an entire cheesecake in one sitting lol 😉

      I appreciate your feedback on the notes and photos…it really means a lot to me :)

  10. Bre says

    Can someone help me out here??? I’m gf but have severe allergies to coconut and some nuts/seeds. I would love to find a way to make some of these without coconut. Dint get me wrong, I LOVE it, it just causes hives now.

    • Karielyn says

      Hi there Bre! I’m sorry about your coconut/nut allergies…I’d be in big trouble if I had to eliminate those from my diet because I use them so much :(

      Does your recipe need to be vegan? If not, you could always try a traditional cheesecake recipe using organic cream cheese and substituting the refined sugars with a natural sweetener.

      If you do need it to be vegan, have you looked for any cheesecake recipes made with tofu as the main ingredient?

      That’s all I could think of to avoid the coconut oil…it’s used to “hold everything together” in the raw recipes so I really don’t know how to get around that.

      Thanks for your question and I hope that gave you some ideas to look into that will hopefully work 😉

    • Karielyn says

      Hi there Marisa! There are a couple of things you can try. You can soak the nuts to soften them before blending them in a regular blender. You could also try to soak the nuts and make the filling in a food processor.

      I would soak the nuts (just the nuts for the filling, not the crust) in purified/filtered water for 20 – 30 minutes, or until they get soft. Then rinse them off before putting them in the blender or food processor.

      The filling may not have that creamy, smooth texture like with a Vitamix and might be a little grainy, but if that doesn’t bother you, I’d give it a try.

      I haven’t tried either of these methods, but it’s what I would do if I didn’t have a Vitamix.

      Thanks for your question and I hope you get to make it 😉

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