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Our vegan key lime pie recipe is quick and easy to make as well as being gluten free and raw too!
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Raw Vegan Key Lime Pie Cheesecake

Our raw vegan key lime pie recipe is quick and easy to make as well as being gluten free and raw too!
Course Dessert
Cuisine American
Keyword no bake cheesecake, vegan cheesecake, vegan key lime pie
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. 

Video

Notes

Store in the refrigerator, covered, for up to 5 days.