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 and no-bake.
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!
5 Fast Facts About Macadamia Nuts:
- brain booster
- high in fiber
- 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 Raw Honey:
- contains anti-bacterial and anti-fungal properties
- contains immune boosting anti-viral properties
- super high in B vitamins: B1, B2, B3, B5 and B6
- contains natural anti-oxidants that block free radicals
- high in minerals magnesium and potassium
5 Fast Facts About Pink Himalayan 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
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 #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.