This Raw Vegan No-Bake Key Lime Cheesecake is an easy and healthy recipe made with only 9 clean, real food ingredients. It's the perfect individually portioned plant-based dessert that's perfect for summer using fresh key lime juice and can be prepared in under 15 minutes!
Here's Why This Recipe Works
My top 3 favorite reasons:
- It's 100% Raw With No Baking Needed
- Can Be Prepared In Under 15 Minutes
- Made With Clean, Real Food Ingredients
You can feel good about making this healthy, plant-based recipe because it's raw, vegan, gluten-free, dairy-free, soy-free, egg-free, no-bake, contains no refined sugar, paleo-friendly, and Medical Medium compliant.
How To Make This Recipe: Step-by-Step Instructions
Here is how to make this recipe and I'll show you with step-by-step instructions below.
Before beginning, set aside a 6-cavity cheesecake pan.
Step 1: Prepare The Crust
Firstly, add all the ingredients for the crust to a food processor and process until it becomes a wet, crumbly mixture and the dates and almonds are broken down into tiny pieces.
Next, divide the crust mixture evenly between 4 of the 6 cavities and press it down firmly on the bottom
Transfer the pan to the freezer to harden the crust while you prepare the filling.
Step 2: Prepare The Filling:
Secondly, add all the ingredients for the filling to a Vitamix and blend until creamy and smooth.
Using fresh key limes will give you the best flavor, but you could also use store-bought organic lemon juice.
Next, remove the pan from the freezer and divide the filling mixture evenly between 4 of the 6 cavities, then spread evenly.
Place the pan back in the freezer to harden the cheesecakes for approximately 2-3 hours.
Step 3: Optional Toppings
Thirdly, you can add various toppings such as:
- Shredded Coconut
- Homemade Whipped Coconut Cream Topping
- Chopped Walnuts
- Lime Wedges or Zest
Step 4: How To Store
Lastly, remove the pan from the freezer and allow the cheesecakes to slightly thaw just enough to remove them from the pan.
Store in an air-tight BPA-free container in the freezer until ready to serve because they will get soft and lose their shape if left out at room temperature.
Karielyn's Expert Tips + Ingredient Substitutions
Here are some of my expert tips to make this recipe perfectly:
Macadamia Nuts: If you don't like the taste of or don't have any macadamia nuts, these can be substituted with organic raw cashews.
Almond Milk: I like to use homemade almond milk, but you can substitute with your favorite non-dairy milk. Another great option is to use Joi Organic Almond Milk which is made with 100% organic almonds.
Key Lime Juice: You can use key limes or regular limes for this recipe. Freshly squeezed limes will give the best flavor and most nutrients since it hasn't been pasteurized, but you can always use store-bought organic lime juice. In addition, if you want a little extra intense lime flavor, add 1-2 drops of organic lime essential oil.
Almonds: You can substitute with another nut for the crust such as pecan or walnuts.
Coconut Oil: If you don't like the taste or smell of coconut oil, you can use organic refined coconut oil which has zero coconut taste or smell.
Vanilla Extract: Substitute with alcohol-free vanilla extract to keep the recipe 100% Medical Medium compliant.
Crust Options: Sometimes I like to make chocolate crusts and add (2) tablespoons of raw cacao powder to the crust mixture. Keep in mind, the recipe would not be 100% Medical Medium compliant if you add the raw cacao.
Topping Options: You can enjoy these plain or top them with my Homemade Whipped Coconut Cream Topping, chopped walnuts, shredded coconut, lime zest, or wedges.
Cheesecake Pan: I like to use a 6-cavity cheesecake pan which makes larger individual cheesecakes - in this recipe it will make (4). However, you can use your favorite cheesecake mold or size, and even standard-size muffin cups. Simply divide the crust and cheesecake filling mixtures evenly between whichever pan or mold you use.
Serving Size: This recipe will make (4) 4-inch individual cheesecakes. Nutritional information is for ½ cheesecake which is (1) serving.
Frequently Asked Questions
Is This Recipe Healthier Than Regular Key Lime Cheesecake?
In my opinion, yes!
Here are some typical ingredients in a traditional key lime cheesecake:
- S.A.D. (Standard American Diet) Traditional Key Lime Cheesecake Ingredients: Filling: (¾ pound cream cheese, 6 large egg yolks, ½ can sweetened condensed milk, 1 ¼ cup granulated sugar), Topping: (1 ½ cups sour cream, 3 tablespoons granulated sugar), Crust: ¾ cup graham crackers, 4 tablespoons melted butter)
This recipe is made with nutrient-dense ingredients which makes it healthier than a traditional cheesecake.
How Big Are These Individual Cheesecakes?
The recipe will make (4) individual cheesecakes using this pan.
Each cheesecake is 2-inches in diameter and 3-inches high.
Can I Make This Without A Cheesecake Pan?
Yes! If you don't have a 6-cavity cheesecake pan you can use a different size like these mini cheesecakes or even standard-size silicone muffin cups.
Simply divide the crust and filling mixture evenly between your pan or muffin cups.
What's The Difference Between Key Limes and Regular Limes?
You could use either one for this recipe, but the flavor will be a little different between the two, as well as, how many you will need to juice.
- Flavor: Key limes will have a more tart taste than regular limes.
- Amount: Since key limes are generally smaller than regular limes, you typically will need (5) key limes to equal (1) regular lime.
No matter which variety you use, you will need ½ cup of key lime or regular lime juice to make this recipe.
Want More Healthy Plant-Baked No-Bake Dessert Recipes?
Check out these:
- No-Bake Peanut Butter Cheesecake
- Vegan Marbled Swirl Cheesecake
- Raspberry Lemon Mini Cheesecakes
- or my CLEAN DESSERTS Cookbook with 72 plant-based no-bake dessert recipes made with clean, real food ingredients just like this one that you will love!
Did You Make This Recipe?
I'd love to hear about it! Please give it a rating and leave a comment below...it would make my day! 🙂
Raw Vegan No-Bake Key Lime Cheesecake
Ingredients
For the crust:
- 1 cup organic raw almonds
- ½ cup organic Medjool dates (pitted)
- 2 tablespoons organic coconut oil
- ⅛ teaspoon organic pure vanilla extract
- ⅛ teaspoon Himalayan pink salt
For the cheesecake filling:
- 1 ½ cup organic raw macadamia nuts
- ½ cup homemade almond milk
- ½ cup organic key lime juice (freshly squeezed)
- 6 tablespoons organic coconut oil
- 6 tablespoons organic maple syrup
- 1 teaspoon organic pure vanilla extract
Instructions
Prepare the crust:
- Add all ingredients for the crust to a food processor and process until it has a wet, sticky texture and the dates and almonds are broken down into tiny pieces.
- Divide the mixture evenly between 4 empty cavities of the cheesecake pan and press it down evenly and firmly.
- Transfer the cheesecake pan to the freezer for the crust to firm while you prepare the filling.
Prepare the cheesecake filling:
- Add all ingredients for the cheesecake filling to a Vitamix and blend until smooth and creamy.
- Taste and adjust the sweetener and/or the lime juice to your preference.
Assembly:
- Remove the cheesecake pan from the freezer and divide the cheesecake filling evenly onto the top of each of the crusts.
- Return the cheesecake pan back to the freezer for approximately 2-3 hours, or until the cheesecakes are hard and firm.
- When ready to serve, remove the cheesecake from the freezer and set out at room temperature about 5-10 minutes to slightly thaw enough to remove from the pan, but not too long because the cheesecakes will get soft if let out at room temperature.
- Optional: Garnish the tops with homemade whipped coconut cream topping, crushed walnuts, shredded coconut, lemon zest or lime wedges.
- Store in an air-tight BPA-free container in the freezer until ready to serve because the cheesecake will get soft and lose its shape if left out at room temperature.
Recipe Notes
Nutrition Information
Copyright Notice
The notes, instructions, and photographs for this recipe are copyrighted material and are protected under the Digital Millenium Copyright Act (DMCA). They cannot be used legally without my written permission.
Pauline says
I just made this, subbed cashews in the filling....OMG is this absolutely fantastic, and I didn't even add the whipped topping I can only imagine it to be over the top! Thanks for the recipe!
Karielyn says
Hi there Pauline! I'm so happy to hear that you liked the recipe! Thanks so much for trying it out and for taking the time to let me know you enjoyed it...I really appreciate it!! 🙂
Rebecca says
Hi, I've made this several times with both regular limes (when that's all I had) and key limes and both came out great. just a note that limes and key limes are two different fruits...the taste is decidedly different...
Karielyn says
Hi there Rebecca! I've made it both ways too! Thanks for sharing 🙂
Marisa says
Help I don't have a Vitamix ! What can I use ?
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 😉
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 😉
Mrs. Benon says
Cacao butter can be used as a substitute for coconut oil and can "hold everything together" as well.
Karielyn says
Hi there Mrs. Benon! I hadn't tried that before...thanks so much for sharing that tip! 😉
Stephen Lukas says
Greetings from Halifax, Nova Scotia. I love desserts. I love being vegan. And I love key lime. Cannot wait to make this again. 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 🙂
Mary Vuong 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. It was so 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'm so glad you enjoyed the recipe and Happy Birthday to your son 😉
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 😉
Polina says
Hi. I wanted to ask how did u remove them from the pan. They look perfect. Thank u.
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 😉
Rachel says
These were so amazing! I am wondering how long they would keep for? Is it possible to freeze them, or best just in the fridge?
Thanks:-)
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.
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 its 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'm happy to hear you enjoyed the recipe! 😉
JennB says
Do you think the coconut cream topping would work on a cupcake type dessert?
thanks!
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: https://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 😉
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! 😉
cindy says
Are you soaking the macadamia (or cashews) ?
thanks
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 😉
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 😉
Caralee says
This was unbelievably amazing! So good that I posted it on my FB page Real Food Pledge! I love your website and recipes! Devine.
Karielyn says
Hi Caralee! Thanks you so very much...and I really appreciate you sharing the recipe on your FB page! 😉
Sharon says
This recipe was absolutely awesome and only took about 10 minutes give or take to make. I love the how to steps 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! I'm so happy you liked the recipe and thanks so much for the feedback!
Vanessa 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 of the ingredients and where to buy some of them. What a nice feature! Making this recipe was a breeze and everyone loved it! I simply can't wait to try more of your recipes - 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 😉
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 😉
Elise says
Will this recipe make one 8'' cake as well?
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 😉
Caity says
I *NEED* to make this again and again!!! The first time I made it for a dinner party and it was a hit. Now I need to make more just for ME because it was that good!! Thanks!!
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'm so happy you enjoyed it 😉