This 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 lime juice and can be prepared in under 15 minutes!{ Plant-Based | Raw | Vegan | Gluten-Free | Dairy-Free | Soy-Free | Egg-Free | No-Bake | No Refined Sugar | Paleo-Friendly | Medical Medium }
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.
Notes
Recipe slightly adapted from: https://allisoneats.com/2012/06/25/raw-vegan-key-lime-cheesecake/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.