The best dairy free cheesecake: creamy vegan cheesecake recipe: No Bake Vegan Lime Raspberry Cheesecake
Indulge in the refreshing flavors of lime and raspberry with this delightful vegan cheesecake recipe. Creamy cashews, zesty lime, and juicy raspberries come together to create a luscious and guilt-free dessert that’s perfect for any occasion. With a nutty crust and a creamy filling, each bite is a burst of tangy sweetness. Whether you’re following a vegan diet or simply craving a delicious treat, this cheesecake is sure to satisfy your dessert cravings. Plus, it’s easy to make and requires no baking, making it the perfect hassle-free dessert for any time of year. Get ready to impress your friends and family with this irresistible vegan cheesecake!
Ingredients
Gluten-free Vegan Cheesecake Crust
- ½ cup (60 grams) Almonds
- ¼ cup (20 grams) Coconut Shreds
- 5 large Medjool Dates Pits removed
- 1 tsp Chia Seeds Optional
- 1 tsp Vanilla Extract
- ¼ tsp Salt
Filling
- ¾ cup (90 grams) Soaked Cashews soak cashews in boiling water for 1 hour until soft, then drain
- ¼ cup (60 ml) Lime Juice
- Zest from ½ Lime
- ¼ cup (60 ml) Maple Syrup
- 3 tbsp (45 ml) Coconut Oil
- 1 tsp Vanilla Extract
- ¼ tsp Salt
- ½ cup (60 grams) Frozen Raspberries Finely chopped
Instructions
How to make dairy free cheesecake
- Blend all the crust ingredients in a food processor until they form a coarse mixture that sticks together when pressed.
- Grease 4 large muffin tins or a springform pan with coconut oil. Divide the crust evenly into 4 portions and press each portion firmly into the bottom of the tins. (For 1 large cheesecake, use the entire crust and press the entire portion into the bottom of a large cake tin or springform pan). Set aside.
- Drain the soaked cashews and add them to the food processor. Blend for about 1 minute until smooth. Add the maple syrup and remaining filling ingredients (except for the raspberries) and blend until smooth.
- Spoon the filling over the crusts in the muffin tins or springform pan. Sprinkle raspberries on top and press lightly with a spoon to secure them.
- Chill the cheesecakes in the freezer for 4-12 hours until firm. Adjust the freezing time according to your preference.
- Before serving, remove the cheesecakes from the freezer and let them sit at room temperature for 5-10 minutes to soften slightly.
- Enjoy your delicious cheesecakes!
Notes
Soak the cashews in boiling water for 1 hour until soft, then drain