I can’t imagine anything easier than preparing a raw dessert – as always, the simplest things are the most spectacular. This raw lime cheesecake is not only stunning but also tastes fantastic – perfectly sweet and slightly tart with fresh citrusy undertones. The texture is so rich and creamy that one slice of this cheesecake is enough to satisfy all your cravings. The recipe is vegan (dairy-free, egg-free), grain-free (gluten-free), soy-free, and refined sugar-free.
Raw desserts are the best kind of raw food you can show off to entice your non-raw friends. After all, desserts are most people’s (if not everyone’s) favorite course.
If you’ve never tried making raw cheesecakes, try it. The main ingredients for all raw desserts are pretty much the same – nuts and seeds, fruit, liquid sweeteners – such as maple syrup, raw honey, coconut nectar, agave, or stevia – coconut oil and/or cacao butter, cacao powder, extracts, and spices. While it’s not much, the combinations are endless.
I don’t know if you can recreate any dessert using only raw ingredients, but cheesecakes definitely have a healthy raw version.
Raw cashew-based cheesecakes don’t rely on the chemistry of eggs and dairy to emulsify. Coconut oil helps to bind all the ingredients together rather than eggs. Cacao butter adds stability, so the cake can sit at room temperature without melting. And liquid sweeteners take the place of granulated sugar to mix in seamlessly.
Of course, every cheesecake needs a good crust, which is typically based on nuts and seeds. Instead of butter, dates and melted coconut oil are what hold everything together.
Although you might not believe me when I say that this raw lime cheesecake tastes like the real thing, I assure you – it does!
Tips for Making Raw Lime Cheesecake
Ingredients
Cheesecake Crust
- Almonds and walnuts: when choosing nuts for raw cheesecakes, I like to mix one type of hard nuts (almonds, Brazil nuts, hazelnuts) and one type of soft nuts (cashews, pecans, walnuts). I am using almonds and walnuts for this raw lime cheesecake, but the combination of hazelnuts and pecans is amazing too.
- Medjool dates: dates make the cheesecake crust deliciously sweet. In addition, their sticky texture helps bind the nuts together and create a chewy crust. Of course, Medjool dates are the best because they are fresh fruit, aka soft and juicy but go with any dates you have on hand. If all you have is dried dates, soak them in water so they soften.
Cheesecake Filling
- Cashews: most raw vegan cheesecakes rely on cashews instead of cream cheese. Cashews work so well because they have a neutral, slightly sweet flavor, a creamy, smooth texture when blended, and a light color. Although it can be hard to get the same results when substituting cashews in cheesecake filling, macadamia nuts and blanched almonds work pretty well.
- Coconut cream: the combination of cashews and coconut cream mimics the taste and consistency of raw cheesecake very well. If you’d like to keep this lime cheesecake truly raw, use coconut cream from fresh coconuts.
- Coconut oil: using a little bit of coconut oil is essential to help the cashew cream set and create the smooth cheesecake texture that melts in your mouth. Coconut oil is the main reason you should keep this cheesecake in the freezer because it melts at room temperature.
- Maple syrup: my favorite liquid sweetener is maple syrup, but agave, honey, or date syrup work too. Avoid granulated sweeteners, such as coconut sugar, which don’t seamlessly mix in, leaving you with a gritty texture.
- Limes: you can use regular or key limes for this recipe, but the flavor will be slightly different between the two, and you will need to juice a different amount. Key limes are more tart and aromatic, but they also yield much less juice than regular (Persian) limes. Either way, lime juice provides a tangy, tart flavor you expect from a good cheesecake, so add as much as you like.
- Vanilla extract: the sweet vanilla aroma complements the tanginess of the limes. I usually use vanilla extract in this lime cheesecake, but you could substitute vanilla bean paste or a vanilla bean instead. The flecks of vanilla bean would look beautiful against the cheesecake filling.
How to Make Raw Lime Cheesecake
To make the cheesecake, you’ll need to use a powerful machine – a high-speed blender or a food processor. A food processor works best for crusts, while a high-speed blender excels at making smooth fillings. Other than the equipment you need, this cheesecake is a piece of cake to make.
- Process the cheesecake crust ingredients. Add the almonds and walnuts to a food processor bowl fitted with an S blade and process until the nuts are coarsely ground. Be careful not to over-process the nuts; they should retain some texture. Add the dates to the food processor and process until all the ingredients begin to stick together. The mixture will be tender and slightly crumbly, but it should be sticky enough to hold together when you press it between your fingers. If it’s too dry, pulse it a little bit more.
- Press the mixture into a springform pan. Transfer the crust mixture to a lightly greased 6-inch/15-cm springform pan and press it firmly into an even base layer.
- Blend the cheesecake filling ingredients. Add all the cheesecake filling ingredients to a high-speed blender and blend until completely smooth.
- Assemble the cake. Pour the filling on top of the crust in the springform pan and spread it evenly, smoothing out the top. Tap out any air bubbles.
- Chill. Cover the springform pan with a piece of paper towel (to trap any condensation), and then double-wrap the entire springform pan with plastic wrap for the best chance of preserving the cake’s taste and texture. Transfer the wrapped cake to the freezer for at least 6 hours, ideally overnight. The more frozen the cake, the easier and cleaner the removal from the pan.
How to Serve Lime Cheesecake
Once the cheesecake is properly chilled, release the clamp and remove the band. You can either lift out the round base or place the springform pan on a wide jar and drop down the band. The cheesecake should have a smooth, clean-sided finish. You can keep it on the base or transfer it to a platter.
If you let the cheesecake freeze fully, it will be very firm straight out of the freezer. So, let it thaw briefly, for 10-15 minutes, before slicing. The cheesecake will melt if left out at room temperature for too long.
You can serve the cheesecake as is or top it with lime wedges and fresh mint.
How to Store Lime Cheesecake
- Freezing: transfer the lime cheesecake to an airtight container and freeze it for up to 1 month.
MORE RAW CHEESECAKE RECIPES
If you’d like to try more raw cheesecakes, here are a couple of recipes to get you started:
- Raw strawberry cheesecake: this cheesecake is the perfect balance of rich, buttery macadamia nuts and tangy, fruity strawberries. It’s magically decadent yet light.
- Raw chocolate cheesecake: this dessert is everything you want in a chocolate cheesecake – perfectly rich and creamy, with a melt-in-your-mouth texture.
If you try any of these recipes, please, leave a comment and rate the recipe below. It always means a lot when you do.
Raw Lime Cheesecake
Ingredients
Cheesecake Crust
- 1/2 cup almonds
- 1/2 cup walnuts
- 3/4 cup Medjool dates , pitted
Cheesecake Filling
- 1 1/2 cups cashews , soaked*
- 1 (14-oz) can full-fat coconut milk , chilled**
- 1/2 cup maple syrup
- 1/3 cup coconut oil , melted
- 2 limes , juice only
- 1 lemon , juice only
- 1 tsp. vanilla extract
Instructions
- Process the cheesecake crust ingredients. Add the almonds and walnuts to a food processor bowl fitted with an S blade and process until the nuts are coarsely ground. Add the dates to the food processor and process until all the ingredients begin to stick together. The mixture will be tender and slightly crumbly, but it should be sticky enough to hold together when you press it between your fingers. If it's too dry, pulse it a little bit more.
- Press the mixture into a springform pan. Transfer the crust mixture to a lightly greased 6-inch/15-cm springform pan and press it firmly into an even base layer.
- Blend the cheesecake filling ingredients. Add all the cheesecake filling ingredients to a high-speed blender and blend until completely smooth.
- Assemble the cake. Pour the filling on top of the crust in the springform pan and spread it evenly, smoothing out the top. Tap out any air bubbles.
- Chill. Cover the springform pan with a piece of paper towel (to trap any condensation), and then double-wrap the entire springform pan with plastic wrap for the best chance of preserving the cake's taste and texture. Transfer the wrapped cheesecake to the freezer for at least 6 hours, ideally overnight. The more frozen the cake, the easier and cleaner the removal from the pan.
- Serve. Once set, remove the lime cheesecake from the springform pan. Let it thaw briefly, for 10-15 minutes, before slicing.
- Store. Leftover lime cheesecake keeps well in an airtight container in the freezer for up to 1 month.
HI,
I like your raw lime cheesecake but i am not sure about 1cup =? but i really want make this cake ,can you tell me what about the gram in it?eg: 1 cup=?gram almond , i know each city may be different on this cup…can you give me the precise weight about this recipe on gram ,thank you so much^^
Hi Jasmine, A cup is a standard measuring unit in North America. If you do a Google search “how many grams is in one cup of …. ” you will be able to find it. For instance, 1/2 cup of almonds is 70 g, 1/2 cup of walnuts is 65g, 1 cup Medjool dates equals 10-12 Medjool dates, 3 cups of cashews is 450 g, 1/2 cup maple syrup is 120 ml, 1/3 cup coconut oil is 80 ml, 1 cup coconut cream is 240 ml. Hope it helps 🙂
Hi Petra,
Thanks for sharing this recipe and for your really good content production in general. I tried the recipe and everything turned to be perfect.
I wonder if adding some zests into the filling wouldn’t be even more lemony-tasty!
Hi Jonas – so happy to hear you liked the cheesecake 🙂 Yes, adding some lemon zest is an excellent idea for even more lemon-y flavor!
Wow, this is something I make every week now, my girlfriend loves it!
You honestly just made my day, Ash! Thank you so much for the feedback and rating.
If I want a vanilla cheese cake how should I do it? Do I still add lemon and lime juice and add vanilla extract? How much should I add
I would recommend using less lemon/lime juice (but not leaving it out completely because you do need that sour-ish/tangy flavor) and adding 1 vanilla pod (halve the vanilla pod lengthways, then scrape out the seeds). I hope it helps 🙂
Hi,
I’m hoping to make this as pumpkin cheesecake any suggestions would be most helpful. I was going to add 1 can of pumpkin, add more vanilla, and 1 teaspoon of pumpkin pie spice.
Hi Lisa, here’s what I would do: 3 cups of cashews, 1/2 cup full fat coconut milk, 3/4 cup pumpkin puree, 1 cup maple syrup (+ more to taste), 1/3 cup coconut oil, lemon + lime juice, 1 tsp. vanilla extract, 1 tsp. pumpkin pie spice (cinnamon, nutmeg, clove, etc.). I’ve never tried it myself, but those are my suggestions. You might also add a little bit of pumpkin pie spice to the crust. Hope this helps 🙂
Superbe recette que je viens de faire ! J’ai juste pr l’instant goûter la crème et c’est trop trop gourmand !
J’avais une question ! Ce cheesecake est t’il gras ?
Salut Pierre! Merci poour ta question 🙂 Well, there are nuts in this cheesecake so it is not particularly low in calories. But it’s also very filling because it’s made from whole foods. So you don’t need to eat a lot of it to feel satisfied 🙂 Let me know if you have any other questions.
Hi,
how much is 3 cup soaked cashews to you in grams ? three cups of cashew before of after being soaked ? 🙂
Also I tried two days ago and something weird happened I blend the cream and as it was warming up a little bit it became something strange like less creamy more thick like a flan
I don’t really know what happened.
Maybe a chemical reaction between lemon and emulsion between cashew water and coconut cream… did you already experience that kind of thing ?
thank you for the recipe
Hi Allan!) 1 cup of raw (unsoaked) cashews is about 140 g (no worries if it’s a few grams more or less). The “reaction” you’re describing sounds as if the cream started cooking in your blender? If you have a really powerful blender and you let it run for a while perhaps the cream warmed up too much from the friction? Honestly, it has never happened to me. But what you could try is blend all the ingredients for the filling except for the coconut cream (until it’s all nice and smooth) and THEN add the coconut cream. This way you won’t have to blend the coconut cream for too long because the cream will already be smooth. This should do the trick. Let me know how it goes if you give it a try 🙂
I’ve tried today and it happened to mine too. I tried to blend more and pour on top then put it in the freezer. Now I’m waiting…worried. Let’s see what’s going to happen to the cake?
Hi Raushan – what exactly happened? Did the filling get too thick? What blender did you use? How long did you blend the filling for? The more details I have, the better I can figure out what the problem is. Thank you! And please, let know how it turned out when you take it out of the freezer.
Mine looks like thick grainy hummus. I have used the metric version, is the weight of cashews soaked or unsoaked?
Hi Darren – the weight is for unsoaked cashews. Did you use a blender or a food processor for the filling? If a blender, was it a high-speed blender? Did you use coconut cream or full fat coconut milk (that was already mixed in, not separated into cream and liquid)?
It was the food processor thtea was the problem. I put the mixture in a Ninja blender in batches and that sorted it out. Thank you
Hi Darren – I am glad you made it work 😉
Hello Petra! I made this goodness today! Me and my boyfriend just tasted it and I had to write to you straight away! It is a dream! I am so surprised that I made it right as it is my first attempt and it become sooo delicious! Thank you so much! Greets from two happy cheesecake fans 🙂
Yay! I am so glad you (and your boyfriend) liked the cheesecake 🙂 It’s always so good to get some feedback from other people who make the recipes. So thank you so much for taking the time to comment and leave such a positive review.
Dear Petra
I am already a big fan of your recipes. I want to try this recipe too . If I want to make it a strawberry cheesecake, how much fruit should I add? Should I keep the rest of the ingredients the same? The cheesecake will melt if left outside?
Thank you so much for always replying.
Thank you Alexandra! I would decrease the amount of all filling ingredients by 1/3 and add 1 1/2 cups strawberries. You will also want to decrease the overall amount of lemon juice and lime juice (I would probably completely leave out the lime juice because strawberries are quite acidic and tart) and perhaps increase the amount of sweetener, depending on how sweet your strawberries are (you could use more maple syrup or add a few dates). If you’re just adding strawberries, I would recommend keeping the cheesecake in the freezer because strawberries contain quite a bit of water and will make the filling more liquid-y. A final note – the fewer strawberries you add, the creamier the cheesecake will be.
Can I use straight vanilla bean powder instead of vanilla extract ?? 🙂
Hi Danny – yes, you can use vanilla powder. My best experience is that you should use 1/4 tsp. of the vanilla powder for each teaspoon of vanilla extract. Let me know if you have any other question 🙂
Are you supposed to use just the cream, reserving the liquid for another purpose?
If you have access to a can of coconut cream only, i would use the coconut cream. Personally, I have a hard time finding pure canned coconut cream so I usually use a can of full-fat coconut milk. I scoop out the coconut cream first (to see how much there is in the can) and then top the amount with the liquid from the can. The recipe will work whether you use coconut cream or canned coconut milk. Let me know if you have any other questions 🙂
Hi,
Do you keep it in the freezer after it’s ready? How long?
Thanks, 🙂
Hi Inbal – once set, I either store the cheesecake in the freezer or the fridge. For longer term storage, I always keep the cheesecake in an air-tight container in the freezer.
Is there a nutrition facts on it?
Hi Michelle, I don’t have any nutrition facts for this recipe, but you could use various online nutrition calculators. If there is anything particular you’re wondering about, let me know and I’ll calculate it for you.
Omg the absolutely best cheesecake ever!Thank you!
Thank you so much, Helen! I am so happy you like the recipe. I really appreciate your comment 🙂
I’m going to make this today as it looks AMAZING! My husband is diabetic and my daughter is insulin-resistant. Any idea of the carbs and sugar count for 1 serving?
Hi Carol – I hope your family love the cake 🙂 There are lots of online apps you can use to calculate the carbs for a specific recipe. I put all the ingredients into Spark People app and it said that the whole cake contains 450 g carbs out of which 40 g is dietary fiber. So the net carb content is approximately 400 g (for the whole 8.5″ cake). Please, let me know if you have any other questions. I am happy to help 🙂
Hello everyone,
Per my calculation, I do get to 46.6 grams of dietary fiber but I only get 252 grams of sugar. Not sure how you obtain 400 grams. 20g for the cashews, 16 grams for the coconut cream, 96 grams of maple syrup, 3 grams for lime and lemon, 1.3 grams for the walnuts, 3.3 grams for the almonds, and 112 grams for the dates.
All of that to say your cake is simple perfect! I found a total of calories of 5408 for 16 slices – one slice is « only » 338 calories for 15 grams of sugar and 10 grams of saturated fat. Just impressive. Bravo Petra!
Thank you for taking the time to share this, Anthony! That’s really helpful.
Love your YouTube channel!
I would like to try adding 1/4 -1/2 c of cream cheese for flavor. Do you think it would change the recipe to the extent that it wouldn’t work out after freezing?
Hi Patty – thank you 🙂 I am so happy you’re enjoying the my videos! I wouldn’t use cream cheese for one reason – it’s completely possible to freeze cream cheese, but it does alter the texture. Thawed cream cheese is less creamy and a lot more crumbly than fresh cream cheese. For extra creaminess, I would add more coconut cream, which freezes well. Please, let me know if you have any other questions or substitution ideas 🙂
May i know how much is the total calories and the nutrition facts?
Hi – I am really sorry, I don’t really count calories. However, you can use an online app, such as Spark People, to get the calorie count and nutritional facts. Please, let me know if you have any questions.
Loved it! I took it today for Mother’s Day and everyone loved it!
Thank you!
Yay! Thank you so much for the feedback, John 🙂 I am so happy the cheesecake was a success!
Will this work in a 7 inch pan or will i have to convert the amount of ingredients?
Hi Karli – it depends on how tall your springform pan is. If it’s tall, it will fit. However, if it’s standard size (3″ tall), the cheesecake might not fit. To convert it, I would multiply every ingredient by 0.7. Let me know if you have any other questions 🙂
Hi Petra, this cheesecake looks absolutely amazing! I’m in a bit of a hurry, so is it possible for coconut milk to separate into coconut cream in the freezer, for a shorter period of time? If so, how long? Thank you so much!
Hi Michelle – I wonder if I am responding too late since you were in a hurry. Yes, you can put the can in the freezer. Just make sure the coconut milk really doesn’t freeze. Some brands tend to get grainy when you freeze them. Just a warning 🙂
I always tend to get a little bit of a gritty texture when using soaked cashews for desserts.. Is this normal? Do you have any tips to improve the texture of the cheesecake?
Hi Monique – two things come to mind – how long do you soak your cashews for? 12 hours would be ideal so they are nice and soft. The second thing is your blender. Before I got Vitamix, I had a regular blender (not high-speed) and whenever I blended nuts for icing or creams, the icing/creams were slightly gritty no matter how long I let the blender run for. Then I started using Vitamix and never had this problem again. So I KNOW that a high-speed blender is the most important factor here. What type of blender do you use? Is it high-speed?
I had the same problem…even if I have a high speed blender 1500w. The solution I found was adding a whole avocado instead of coconut milk. It got perfect! Besides it has given to the cheese cake a light green color that really matches perfect with lemon.
Hi Jackie – I am just reading your comment. I will have to try the avocado and see what results I get. It sounds like a brilliant idea! Do you get a gritty texture even when you soak the nuts for a few hours? And how long do you let the blender run for? I have to let it run for several minutes to get completely smooth texture …
I was using a high speed blender but apparently I was blending at a high speed for long enough. I tried it again and got MUCH better results. thanks!
Hi can I use Brazilian nuts or macademian nuts for the filling instead of cashew nuts? Karen
Hi Karen – I wouldn’t use Brazilian nuts because they are darker than cashews (the filling wouldn’t be white). However, macadamia nuts should work just fine here 🙂
Hi Petra,
I made your cake yesterday, covered with plastic wrap and put in the fridge. But the color of my cheesecake changed from brillant to darkest white. Do you ave any suggest to mantain the white color?
I’m looking forward for your reply.
Thank you for your time.
Manuel
Hi Manuel – thank you for reaching out. Just to clarify – the frosting was bright white when you made it but turned dark white in the fridge?
Yes, the frosting was white and turned grey, or something like a dark white after 6 hours in the fridge.
HI Manuel. I do have to say that this has never happened to me. However, I searched the internet to see if I could find an answer. Apparently, some cashews do turn gray or even light brown (after they have been soaked). I couldn’t find an answer to why this happens but one source mentioned that it’s because of the cashews’ gray-brown-ish shell. Hope the cheesecake was delicious nonetheless 🙂
What a strange story!!! Thank you for your time Petra! The cake was very delicious nonetheless. Have a good days here in Europe!
Thank you so much, Manuel! I forgot to mention that I have had cashews turn purple on me a few times. (The purple is the juice of the cashew fruit, which is reddish purple in color). I just wanted to mention it in case this ever happened to you. I am happy you enjoyed the cheesecake 🙂
Спасибо вам за то, что вы так щедро лелитесь прекрасными рецептами – это очень ценно для меня, т.к. моя семья переходит на сыроедческое питание и вы очень облегчаете нам жизнь, Петра!!!❤
Thank you so much for this recipe ive done it several times and its so simple but amazing!!
i have one general questions for raw cakes especially this one: how long can it stay outside the fridge/freezer? i will transport it tomorrow for around 2 hours
thank you :)))
Hi Vera – thank you for the kind words! So happy you like the recipe. Do you happen to have a cooler that you could load up with ice? (my cooler has frozen chill blocks). Or even a few ice packs that you could put around the cake? That would be my number one solution. I always transport my raw desserts in a cooler, so I am not sure how they will hold up without it. I would definitely keep the cake in the springform so it keeps its shape.
Hi,
It looks delish!!!! Can I ask how many calories this cake contains? I am only allowed a limited calorie for sometime.
Thanks,
Anupama
For sure! The entire cake has 5,100 calories. According to Wilton, 8.5″ cake serves 28 people, which I think is not realistic. I would say 16-20 slices. Hope it helps 🙂
Petra, the recipe is soooo perfect!! My husband loves sweets, ice-cream, cheesecake with taste of lime or lemon and it was some of the best healthy and tasty dessert I could make for him! The result was just amazing! I’m going to make other cheesecakes in the future from that recipe and will add another different flavours such as strawberry, blueberry and so on!
I only made some change in the crust)) I made it from raw green buckwheat, medjool dates, desicсated coconut and a little bit of coconut oil, also I added a pinch of clorella – for green colour and for it’s benefit for our body, you know)
The crust is perfect too! I like that kind of crust and it’s healthy either)
This is definitely one of my favorite desserts as well! What a great idea with the buckwheat! Thank you so much for sharing your substitutions!
Hello. I have a question. what is “Medjool dates, pitted” in the crust recipe? Can I understand that it’s a fruit?? And can I use fried cashews and almonds to make crusts?
and last question T.T
I wonder if I can use roasted nuts when I leave the premise of low baking.
Sorry for so many questions. I don’t know if it will be delivered well since it has been translated into Korean.
No need to apologize – feel free to reach out any time you have a question 🙂 Yes, Medjool dates are a one-seeded fruit with rich, caramel-like taste and soft, chewy texture. Yes, roasted nuts will work just fine. You can use fried cashews and almonds to make the crust. However, you will need to use dates as well, so the crust holds together (the Medjool dates act not only as a sweetener in this recipe, but also a binder).
Is there a substitute for the coconut oil? We are oil free vegan, and would love to try your cheesecake. Thanks!
HI Vickie – are you ok with coconut butter? Coconut oil helps the cashew cream set and it also slows down “softening” of the cream (the cashew cream softens at a room temperature). Coconut butter hardens in the fridge just like coconut oil, so it should work as a substitute.
Hi Petra,
I made this cake yesterday. Couldn’t wait until it was thawed after freezing. The taste is just amazing! I love it so much!! Thank you for that detailed video-recipe and an opportunity to have the recipe printed. I came across this recipe when I was looking for RAW desserts in Youtube and now I am literally stuck with your website… I am your new fan from Russia! Cheers!
Victoria
You’re so kind, Victoria! Thank you so much for the lovely comment ❤️ Hope you enjoy some of my other recipes just as much 🙂
Hi Petra
i’ve tried your recipe today and i’ve just taste it! it is SOOOOO DELICIOUS!!!! while crunchy base hits with the dates, caju cream makes it lighter and lime feels refresh my mouth every bite!
i added honey insted of maple syrup, i increase lime juice a bit and it is amaazzinnnggg!!!!!
i was addicted raw lime cheesecake in fancy vegan restaurant in istanbul since i tried. it is way more better! thanks to you, i don’t need to go there to eat lime cheesecake!! because i have an amazing recipeeee!!!!
ps: i am not vegan or fan of raw foods but it is!! OMG!! thank youu thank you and thank you!
Hi Ayca! Your lovely comment just made my day 🙂 I am so happy you enjoyed the raw cheesecake so much! I absolutely love raw desserts, so I totally understand your excitement. Thank you so much for taking the time to share your feedback! ❤️
Do you think its better to freeze the cake and let it sit outside? Im throwing a bridal shower party and I would like to have the cake display in the open for a couple hours. Do you believe it will melt?
Hi Jessica – I would not recommend leaving the cake outside of the freezer. The cream layer contains coconut oil and as you might know, coconut oil melts at a room temperature (depending on the temperature of your house, of course). You want to keep the cake in a cool place (ideally the freezer) until a few minutes before you’re ready to serve.
I am making this now but only had two cups of cashews. Will my cream be too thin? Or can I just add additional coconut creame? thanks!!!!
Hi Debbi – hopefully I’m not too late to answer your question. You could use more coconut cream to replace some of the cashews (just make sure it’s coconut cream and not coconut milk). If you don’t have enough even with the cream, you will want to decrease the amount of other ingredients (maple syrup, coconut oil, etc.), so the cheesecake doesn’t turn out too sweet or too oily.
Hi!
Two quick questions for you in regards to this recipe.. First could I use pecans rather than walnuts in the crust? And second, I’m planning on making this for my sons first birthday but would like to make it a couple days in advance. Does this recipe keep ok? Refrigerate or freeze?
Thanks! Can’t wait to try it out!
Hi Tinika – yes, totally! Pecans work just as well. It does keep well in the freezer (I know the recipe says that it keeps for 1-2 weeks, but to be honest I have had the cheesecake in the freezer for longer than that without any problems). You will want to put it in an air-tight container (or cover it properly), so it doesn’t absorb any odors from the freezer.
Very easy to follow and the ingredient is easy to find as well, I swap the maple syrup to Stevie, and it taste good as well! Love the crust so much!
Thank you so much for the feedback, Karyn! I really appreciate it. ❤️
Hi, Petra. This recipe makes a delicious dessert; i made it, along with some other sweets, to celebrate my son’s wedding! Thank you. I start with three cups of cashews and, after they soak, end up with closer to four three cups. Which measurement is correct for this cake – before (unsoaked) or after soaking?
Thank you so much for the feedback, Susan! You always want to measure unsoaked ingredients unless the recipe says otherwise. If a recipe says “1 cup raw cashews, soaked”, you want to measure 1 cup of raw cashews and then soak the cashews. If the recipe says “1 cup of soaked cashews”, you want to use measure a little less than a cup of cashews, so you end up with 1 cup of soaked cashews. I hope it makes sense 🙂
Hi Petra,
I’m planning to make this cheesecake. I don’t have maple syrup, will honey be a good substitution?
If I want to make it chocolate what are your recommendations?
Thank you!
I am so sorry for the late reply, Melodie! Honey will work just fine as a substitution. For a chocolate version, I would just add some melted dairy-free chocolate into the filling.
Is maple syrup necessary?
Is maple syrup necessary?
Hi Claudia – you can use any sweetener you like. (The quantity might be different though, depending on the sweetener you use).
Simply love your recipe. It is absolutely delicious. Thank you for the videos. They really help. Will be making this again tomorrow just because it’s soooooo good.
Thank you so much, Jas! You’re so kind ❤️
Hi Petra,how long would you say this cheesecake will last if just kept in the fridge,( tho can imagine there won’t be much left in my home )
Hi Kathy – I would recommend storing the cheesecake in the freezer. It will set better. However, it will keep about at least a week in the refrigerator. (Just make sure it’s stored in an air-tight container 🙂
Hi!!
This looks sooo delicious!! However, I have a nut allergy. Is their any other way to make this recipe that is nut free?
Thanks
Hi Elizabeth – hmm, that’s tricky since both the crust and the filling rely on nuts. The crust is easy – simply swap the nuts for sunflower seeds. For the filling, you might be able to use sunflower seed butter, non-dairy yogurt, maple syrup, and vanilla. If you’re interested in the exact quantities, please, let me know and I will try the recipe over the weekend to see how it turns out 😉
Ok. But I’m allergic to sunflower seeds also. I can do macadamia nuts though..
Oh that’s easy then! Macadamia nuts are a great substitute for cashews! As far as the crust goes, what other nuts/seeds are you not allergic to?
Chia seeds, pumpkin seeds, brazil nuts and pistachios.
Awesome. I would use pumpkin seeds or Brazil nuts (or a combo) for the crust and macadamia nuts for the filling. The cheesecake should turn out just fine with these modifications 🙂
Ok. But I’m allergic to sunflower seeds also. I can do macadamia nuts though..
looks yummy! can i make this in a regular cake pan? I do not have a springform pan nor can i afford one. i have bought cheesecakes at the store that were in a pan like a pie. and do you need the dates for the crust or can u substitute butter? thanks.
Hi – you do need the dates. The dates make the nuts stick together. Without them, the crust would pretty much fall apart (and wouldn’t be sweet at all). You could make the cheesecake in a regular pan. Just know that pie dishes are typically 9″ or 10″ in diameter (which would make the cheesecake lower). Also, you could line the pan with a piece of parchment paper to easily remove the cheesecake out of the pan.
HI there, I was thinking of adding pistachio paste to the cream (it’s 98% pistachio). Do you think it’s a good idea?
Hi Jelena – so, it’s essentially a nut butter, isn’t it? I think it would work just fine 🙂
I’m going to try your recipe this week, I have a question though. Instead of the coconut cream could I substitute homemade coconut yogurt (strained, Greek style)?
I realize I might not need as much citrus juice in the filling since the yogurt is tangy. Wondering if this would freeze well and if you’ve every tried it with yogurt??
Hi Dana – I have never tried this with yogurt. If it’s Greek yogurt, it might work. The yogurt does need to be thick in order for the filling to hold its shape. If it’s not the same consistency as coconut cream, I would be worried that the filling will not hold its shape. Another issue I foresee is consistency change. I tried freezing homemade coconut yogurt once and it froze completely solid (taking a really long time to thaw). However, I have never experimented with Greek yogurt, so again, I can’t say for sure. I am sorry I couldn’t be more helpful!
Hi Petra, thanks for sharing the recipe. Can I use olive oil to substitute coconut oil? Honey to substitute maple syrup? Would it still taste good without vanilla extract?
Hi Chloe – you can substitute honey for maple syrup and leave out the vanilla. However, you cannot substitute the coconut oil for olive oil. The main type of fat found in all kinds of olive oil is monounsaturated fatty acids (MUFAs). Coconut oil, on the other hand, contains mostly saturated fatty acids (about 90%), which gives it a firm texture. If you use olive oil, the cheesecake will never set.
I see. Many thanks for clarifying my doubts, Petra! And also rejoice for your effort in promoting healthy and environmental friendly vegan food~
Thank you Chloe!
Hi Petra, I have another question:
Is there by any chance a substitute for coconut cream?
Apparently my mom has uneasy feeling with coconut milk, she usually gets headache after having it.
Hi Chloe – yes, you can leave it out and use 1/4 cup/60 ml plant milk instead. The cheesecake filling should be rich enough thanks to the cashews. You might need to add more plant milk (in order to blend the cashews into a smooth cream), but try to use as little as possible. You want the filling to set (and plant milk, as opposed to coconut cream/full-fat coconut milk, doesn’t solidify in the fridge). Please, let me know if you have any more questions 🙂
Hi Petra ! Thanks for this recipe that looks delicious. I have a question : after putting the cream on top of the crust layer, can I put it in the fridge instead of the freezer ? (I don’t have enough place in my freezer). If yes, bow long ? Do you think the cake will solidify enough ? Thank you !
Hi Lei – I am so sorry for the late reply! For some reason, your comment ended up in my spam folder, and I am just seeing it now. To answer your question, yes, the cheesecake can be stored in the refrigerator. I do like to place it in the freezer first though, so it sets properly (and I can easily remove it from the spring form pan). If you just store it in the refrigerator, the cream layer will be soft. It will still hold its shape, but you won’t get clean-cut lines when removing it from the spring form pan or when cutting it. The texture will be a lot like very thick quark cheese.
Hello Petra thank you for the amazing recipe ! I just wanted to know if we can add agar powder to the recipe ?
You’re very welcome, Tansu! Are you thinking of adding agar to the cream part of the recipe? You can, but the consistency will change (the cheesecake it will be more jello-y). Also, agar needs to be boiled to be activated, so the cake would no longer be raw. You would have to cook the “cream cheese”. Please, let me know if you have any questions 🙂
Hello ! super excited to be making this for mothers day ! just wondering if there’s any substitute for the coconut oil ? i have a store bought plant based butter that’s 41% sunflower oil if I melted that would it work?
thanks heaps !
Hi Rachel – the coconut oil makes the cheesecake more stable. You might be able to get away with using coconut cream (instead of full-fat coconut milk), but I can’t guarantee that. The butter – since you call it butter, I assume that it’s solid when refrigerated? Do you like the taste? If so, it might be an option. Also, think about the color. If it’s yellow, it will change the color of the cheesecake. Hope it helps 🙂
Hello, thank you for your fast reply it definitely helped 🙂 i used coconut cream and subbed in 3 tablespoons of melted butter with matcha powder to keep it green ! the cake turned out wonderfully and everybody loved it ! will definitely make it again and will be checking out your other recipes too 🙂
Excellent! So happy to hear that. Thank you so much for taking the time to share your feedback and rating, Rachel!❤️
Do you happen to have an approximate calorie count for this cake?
I just added the nutrition info 🙂
Made this! It’s really yummy and I like the taste of lemon to be strong so I added some zest in both the crust and the filling! I strongly recommend you do that if you really want to taste that lemon/lime! 🙂
Yay! Thank you so much for the feedback and rating, Alessia!❤️ I really appreciate it.
i’m goin to try making a black sesame seed flavored cheesecake. thanks
Oh wow! I have never tried that. Please, let me know how it turns out.
Love this recipe! I did add in the zest of the two limes cause I wanted that extra kick. Also going by the comment in the video that the crust was heavier, I switched out the walnuts with coconut which gave the taste a slightly more tropical taste, and I got that lighter crust! This is my go to recipe from now on for lime desserts!
That’s so awesome! Thank you so much for sharing, Andrea!❤️
Is there anyway to make this without the oil?? Looks to die for!
Hi Candra – are you ok with coconut butter? Coconut oil helps the cashew cream set and it also slows down “softening” of the cream (the cashew cream softens at room temperature). Coconut butter hardens in the fridge just like coconut oil, so it should work as a substitute.
After setting in the freezer overnight, can I store it in the fridge on a cake stand? I plan on making this with a jelly raspberry topping and coconut frosting. Would it remain firm if stored in the fridge after setting in the freezer?
Hi Ryan – you can keep the cheesecake in the fridge. However, the filling will get soft and depending on how thick your coconut cream was (completely solid hard/solid but soft/semi-soft …), the filling might lose its shape slightly. I prefer keeping the cheesecake in the freezer, especially if I want to decorate it, so it’s nice and firm. Whether you keep it in the freezer or the fridge, make sure you wrap it properly for best taste and texture. Let me know if you have more questions.
Dear Petra!!!
I made this cake last weekend, let it cool in the fridge for about 12 hours and IT WAS SERIOULSY SOOOOO DELICIOUS!!! You should have seen the look on the faces of my friends and me when we took our first bite!!! Because we were sooooooo suprised about the “cheesecake” taste.
And you know what: Even though it “only” tastes 80/90% like “normal” cheesecake, this one is faaaaaar better!!! Thank you very much!!!!! (this was the first cake i have ever made by the way and will now get in the habit of baking more). Greetings from Germany, David
I love your feedback, David! Thank you so much for sharing. I am so happy it was a hit!
Hey Petra,
another question. 😉
I want to make the cheesecake again (a vegan café owner asked for it after I raved about it).
I was wondering about leaving the coconut oil out (partly for “health” reasons, even though i am not too dogmatic about it) – i know that the oil thickens the cake and without it would be too liquid.
Question: have you ever made it with starch in order to thicken it up? (I am german and with starch i mean the ingredient that ones uses for pudding).
I guess that tastewise the oil does not add too much taste?
THANK YOU PETRA!!! And greetings from Germany!
Hi David – so happy the cheesecake has been a hit! 🙂 The oil adds to richness of the cake but you’re right, the main purpose here is to make sure the filling thickens properly. I have never tried it with starch, to be honest. What starch do you have in mind? A lot of starches need to be heated before any thickening happens. Were you thinking of cooking the filling? I have just posted a recipe for chocolate cheesecake which does not have any coconut oil, but it does have cacao butter. Obviously, cacao butter is still fat, so that probably wouldn’t help as a substitute for coconut oil?
Hi Petra,
I have a whole can of coconut creme (Trader Joes). Would I use the whole can of that if not using the option you show or just 1 cup of the pure coconut creme? Love your recipes!
Hi Rene – I am so sorry for the late reply. I had a malware attack on my blog, and I couldn’t respond to any comments. I believe that either would be fine, but personally, I would just do 1 cup of the cream. My apologies for the late reply once again.
Thanks Petra!
cocoa butter instead of coconut oil will keep the filling from spreading.
Hi Petra, I am looking forward to try this recipe! It looks delicious!! I have one question, can I use almond milk instead of coconut cream for the filling?
Thank you!
Hi Sonia – unfortunately, that will not work. Full-fat coconut milk has a much higher fat content than almond milk. You could add more cashews to compensate for that though.
Hi Petra, the recipe looks delicious. I am definitely going to try this. I just have one question…can I use honey instead of maple syrup ?
Thank you and wish you and your family a very happy new year ☺️
Yes, you can. Honey is a little bit more floral while maple syrup is slightly more woodsy. Honey also contains more sugar, so make sure you adjust the sweetness of the filling 🙂
Hi can i use wall nuts or pecans instead of macadamian or cashews?
This recipe was so easy to make. I couldn’t find a 6″ spring form pan, so I doubled the recipe and used a 9″ pan. Granted, I had more crust and filling than I needed, but I just saved those extras to put into my morning smoothies. No waste. The “cheese” cake was so delicious. My whole family enjoyed it. Thanks Petra for such a great recipe.
That makes me so happy, Mary! Thank you so much for the wonderful feedback!
Hey Petra!!!
i have made your cheesecake before and liked it a lot!! But now i have a technical question 😉
your above recommended Coconut Milk has 60% coconut extract and 40% water.
The recipe says to cool the coconut milk in order to just use the coconut cream which floads above when cooled enough, which i understand.
But that would mean that frome 400ml Coconut Milk only 60% would be Cream – which would equal 240Ml.
Is that correct?
Because depending on the coconut milk, it can also only be 10% water – there fore one would use a whole lot more Coconut cream – potentially changing the taste…??
How much would ML /ounces of coconut cream should one use?
Thank you!!!!
Hi David – a great question! Yes, that is correct. I typically use just the cream off the top because it provides a richer texture, and I leave the water behind. Typically, it’s about 2/3 of a cup (160 ml), but if it ends up being a cup (240 ml), that’s totally fine too. If you’d like a specific taste, you could always start with less coconut cream, blend all the cheesecake filling ingredients, and adjust the flavor/consistency from there.
Hey Petra!
so – this time i have used 240ml of coconut cream and one can definfily taste the difference, less cheesecake flavor, more coconut flavor. (of course. 😉
But so far everbody liked it, though me personally i prefer the 160ml version. 😉
the best thing is: in spite of the high fat content with 240ml of coconut cream, i can still have a big slice and not feel lethargic like after regular cheesecake! 🙂 YEAH!
thank you for your reply!!!
Hi,
I’d like to put this in a 10” springform. Could you possibly tell me the measurement difference in the ingredients? Or should I just double everything? Thank you
Hi Angela – to convert a recipe from a 6″ springform pan (with an area of 29 square inches) to a 10″ springform pan (with an area of 79 square inches), you would need to multiply the ingredients by 2.7 (so almost triple the amount). However, if you can just double the ingredients; the cheesecake just won’t be as high.
Ah, I see. Thank you very much!
Hi Petra,
You’ve inspired me and I’d really really love to try Your cheesecake but I can’t find the ingredients measurements. Maybe there is the explanation somewhere but I just can’t find it
Lots of love
Yvonne
Hi Yvonne – that’s odd. You should be able to see the recipe with the exact measurements and instructions when you scroll down to the recipe box (right before the comments section). Let me know if you still can’t see the recipe, and I will email it to you.
Thank you for your amazing recipes! I have made this cheesecake a couple times now and everyone has loved it! Could you please post a recipe for a lemon blueberry version? 🙂
Hi Petra,
Is there any way you could share a lemon blueberry cheesecake recipe? Or tell me what would need to be changed in this recipe to make it work? Thank you!
Hi Lauren – I am so glad you like this recipe! Are you thinking of making just one lemon blueberry cheesecake layer or lime cheesecake + blueberry swirl? I absolutely love swirls in cheesecakes and they are so easy to make. You would just keep this recipe as is, but at the end (before letting the cheesecake set in the freezer), swirl in a blueberry layer made out of blueberries + maple syrup reduced into a compote. You could also just blend the blueberries with maple syrup to keep the cheesecake raw.