Our vegan key lime pie recipe is quick and easy to make as well as being gluten free too! And did we mention no baking is involved either?
We have made our fair share of raw dessert cheesecakes before (think back to our vegan blueberry cheesecake, or lemon cheesecake squares) and they are some of our favourite recipes to make. They taste amazing and are always a hit with friends and family!
This vegan key lime pie cheesecake is no exception! We could hardly finish taking photographs before devouring our first slices. It’s rich and creamy and one slice will leave you more than satisfied!
Gluten Free Vegan Key Lime Pie Cheesecake
We always try and make our raw desserts as accessible as possible. We use healthier sweeteners like maple syrup and making them gluten free is a must. Why put things in that some people can’t eat right? Everybody deserves to taste this delicious dessert!
Whether you have an insatiable sweet tooth or a hankering for something more tangy, you can make this key lime pie to suit you perfectly. Simply add more lime juice and lime zest to tone down the sweetness if you prefer.
Other recipes for vegan key lime pie use tofu or avocado for the filling but we always use cashews for the best results. Cashews give the key lime pie a creamy base which makes the lemony tang of the limes really stand out.
Our raw vegan key lime pie recipe is quick and easy to make as well as being gluten free and raw too!
- Prep Time 20 minutes
- Cook Time 0 minutes
- Cooling time 3 hours
- Total Time 3 hours 15 minutes
- Servings 8 slices
- Calories 543kcal
- Author Delicious Plants
Ingredients
For the base:
- 1/2 cup raw cashews
- 1 cup oats
- 2 1/2 cups pitted dates
- 1/2 cup raw walnuts
- 2 tablespoons coconut oil
For the filling:
- 1 cup raw cashews soaked in hot water for 30 minutes
- 1 cup coconut cream
- 2 tablespoons corn starch
- 2 tablespoons coconut oil
- 1/4 cup maple syrup
- zest of 2 limes
- juice of 2 limes
- 1 teaspoon sea salt
- 1 teaspoon matcha green tea powder (optional)
Instructions
To make the base:
- Add the cashews and oats to a food processor and process until crumbled up into small pieces.
- Add the pitted dates, walnuts and coconut oil to the food processor and process until the mixture can stick together between your fingers. If it needs to be more sticky you can add some more coconut oil.
- Press the mixture into the bottom and sides of a tart pan and compress it down. Use a flat bottomed glass to press the base down and make it smooth. Set the base aside.
To make the filling:
- Add all of the ingredients for the filling into a high-speed blender. Blend until the filling is completely smooth.
- Pour the filling over the base in the prepared tart pan. Tap the tart pan lightly against the counter to remove any bubbles. Cover and refrigerate for 4 hours or overnight.
- Once the vegan key lime pie has set, remove from the refrigerator, slice and serve.
Notes
Store in the refrigerator, covered, for up to 5 days.
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