No Bake Vegan Lime Raspberry Cheesecake

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These No Bake Vegan Lime Raspberry Cheesecake bites are the ideal vegan and gluten free date night dessert. It’s decadent, rich and sweet…and so incredibly creamy and delicious that no one would ever suspect these cheesecakes are vegan. The sweet and creamy flavours are matched with the freshness of the lime and raspberries. It really doesn’t get much better than this amazing vegan dessert. 

The cashew nuts adds extra creaminess and marries together the flavours in the best way possible. And it’s actually a really simple and easy dessert to make because it requires no baking and can be made well in advance (you can even make it the day before if needed).

What’s great about this No Bake Vegan Lime Raspberry Cheesecake Bites recipe:

  • Just about everything
  • Easy and simple to make
  • Requires no baking
  • Looks and tastes impressive
  • Can be made in advance – just take it out of the freezer 5-10 minutes before serving
  • Delicious, rich and creamy flavours
  • Vegan 
  • Gluten free
  • Soy free
  • Paleo and keto friendly recipe
  • Ideal date night and Valentine’s Day vegan dessert

Keto and Paleo friendly Valentines’ Day dessert

This amazing vegan cheesecake dessert isn’t just gluten free and mouthwateringly good, it’s also great if you’re on a diet as it fits with Keto and Paleo guidelines. The filling is made with creamy cashews and the easy no bake crust is made using only almonds, chia seeds, coconut shreds and medjool dates. It’s a simple, healthy and incredibly tasty dessert that will fit with almost every type of diet.

Easy to make and Meal prep friendly vegan cheesecake

These single serving cheesecakes look stunning, but are actually very easy to make. They require no baking and can be made the day before if needed. Plus, they are so incredibly delicious and creamy. 

How are these No Bake Vegan Lime Raspberry Cheesecake bites made? It’s very easy:

Instructions

  • Blend all the ingredients for the crust together in a food processor until it reaches a course consistency that sticks together when you press it. 
  • Grease 4 large muffin tins with coconut oil and divide the crust evenly into 4. Press the crust into the bottom of the tin forms and set aside. 
  • Next, drain the water from the soaked cashews and add the cashews to the food processor. Blend for about 1 minute or until the cashews are pureed. Carefully pour in maple syrup before adding the rest of the filling ingredients (except for the raspberries). Blend until completely smooth and combined and top each filled muffin tin crust with the filling. Sprinkle all the raspberries on top of the cheesecakes and press lightly with a spoon to keep them in place. 
  • Next, chill the cheesecakes in the freezer for 4-12 hours or until firm. They can be frozen for more or less time depending on how firmly frozen you want them to become. Take them out of the freezer and leave at room temperature for 5-10 minutes before serving. Enjoy. 

No Bake Vegan Lime Raspberry Cheesecake

These No Bake Vegan Lime Raspberry Cheesecake bites are the ideal vegan and gluten free date night dessert. It’s decadent, rich and sweet…and so incredibly creamy and delicious that no one would ever suspect these cheesecakes are vegan. The sweet and creamy flavours are matched with the freshness of the lime and raspberries. It really doesn’t get much better than this amazing vegan dessert.
Course Dessert
Cuisine American
Keyword vegan
Prep Time 20 minutes
Servings 4 cheesecakes
Author Simone – Munchyesta.com

Ingredients

Crust

  • ½ cup Almonds
  • ¼ cup Coconut Shreds
  • 5 large Medjool Dates Pits removed
  • 1 tsp Chia Seeds Optional
  • 1 tsp Vanilla Extract
  • Pinch of salt

Filling

  • ¾ cup Soaked Cashews soak cashews in boiling water for 1 hour until soft, then drain
  • ¼ cup Lime Juice
  • Zest from ½ Lime
  • ¼ cup Maple Syrup
  • 3 tbsp Coconut Oil
  • 1 tsp Vanilla Extract
  • Pinch of salt
  • ½ cup Frozen Raspberries Finely chopped

Instructions

  • Blend all the ingredients for the crust together in a food processor until it reaches a course consistency that sticks together when you press it. 
  • Grease 4 large muffin tins with coconut oil and divide the crust evenly into 4. Press the crust into the bottom of the tin forms and set aside. 
  • Next, drain the water from the soaked cashews and add the cashews to the food processor. Blend for about 1 minute or until the cashews are pureed. Carefully pour in maple syrup before adding the rest of the filling ingredients (except for the raspberries). Blend until completely smooth and combined and top each filled muffin tin crust with the filling. 
    Sprinkle all the raspberries on top of the cheesecakes and press lightly with a spoon to keep them in place. 
  • Next, chill the cheesecakes in the freezer for 4-12 hours or until firm. They can be frozen for more or less time depending on how firmly frozen you want them to become. 
    Take them out of the freezer and leave at room temperature for 5-10 minutes before serving. 
    Enjoy. 

Notes

Soak the cashews in boiling water for 1 hour until soft, then drain

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