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 1/2 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: (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)
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?
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 1/2 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
For the crust:
- 1 cup organic raw almonds
- 1/2 cup organic Medjool dates (pitted)
- 2 tablespoons organic coconut oil
- 1/8 teaspoon organic vanilla extract
- 1/8 teaspoon Himalayan pink salt
For the cheesecake filling:
- 1 1/2 cup organic raw macadamia nuts
- 1/2 cup homemade almond milk
- 1/2 cup organic key lime juice (freshly squeezed)
- 6 tablespoons organic coconut oil
- 6 tablespoons organic maple syrup
- 1 teaspoon organic vanilla extract
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.
- 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.
Hi, I'm Karielyn! I'm the published cookbook author of CLEAN DESSERTS and content creator of The Healthy Family and Home website since 2012. I specialize in creating easy, healthy plant-based recipes that are gluten-free + vegan and made with clean, real food ingredients that you can feel good about eating.