Description
This delicious No Bake Lime Cheesecake is a refreshing vegan dessert featuring a crisp cookie crust and a creamy lime-flavored filling made from cashews, vegan cream cheese, and lime curd. Perfect for warm days or as a light yet indulgent treat, this cheesecake requires no baking and is set in the refrigerator for a smooth and tangy finish.
Ingredients
Scale
Crust
- 140 g ginger nut or digestive biscuits (or vegan graham crackers)
- ½ teaspoon sea salt
- 45 g unsalted vegan butter (block-style)
Filling
- 1 batch vegan lime curd (about 150 g total)
- 150 g cashews, soaked
- 200 g vegan cream cheese
- 80 g vegan Greek-style yogurt (or vegan Skyr)
- 30 g coconut oil
- 1 tablespoon lime zest (freshly grated)
- 2 tablespoons lime juice (freshly squeezed)
- 1 teaspoon vanilla bean paste (or vanilla extract)
- 2 tablespoons agave syrup (or maple syrup, optional)
Topping
- Remaining lime curd from the batch
Instructions
- Prepare: Make the lime curd up to 2 days ahead and refrigerate until ready to use. Pre-soak the cashews as per the recipe notes to soften them for blending. Line the base and sides of a 9″ loaf pan with parchment paper to prevent sticking.
- Make the crust: Place the cookies and salt in a food processor and blitz for about a minute until finely ground. Add the vegan butter and blend again until the mixture sticks together when pressed between your fingers.
- Form the crust: Press the crust mixture firmly into the base of the prepared pan, smoothing it down with your fingers or a spoon to ensure it is compact. Refrigerate the crust while preparing the filling.
- Make the filling: Add about 120g (approximately â…“ cup) of the lime curd to a high-speed blender along with the soaked cashews, vegan cream cheese, vegan Greek-style yogurt, coconut oil, lime zest and juice, vanilla bean paste, and agave syrup. Blitz until smooth and creamy without any lumps. Pour the filling over the crust in the pan and refrigerate for at least 5 hours or overnight until fully set.
- Add the topping: Gently heat the remaining lime curd in a saucepan over low heat, stirring continuously until it reaches a spreadable consistency. Spoon the lime curd over the set cheesecake and smooth it out with the back of a spoon. Refrigerate for an additional 30 minutes to an hour to set the topping.
- Serve and store: When ready to serve, use a hot wet sharp knife to cut the cheesecake into slices for clean edges. Store leftovers in a covered container in the fridge for up to 5 days or freeze in a freezer-safe container for up to one month. To serve from frozen, defrost overnight in the fridge.
Notes
- For a gluten-free option, use gluten-free vegan graham crackers or gluten-free biscuits.
- Soak cashews for at least 4 hours or overnight to ensure a smooth and creamy filling.
- If agave syrup or maple syrup is omitted, the cheesecake may be less sweet but still delicious.
- Use a high-speed blender for the creamiest texture in the filling.
- Heating the lime curd gently prevents curdling and allows it to spread smoothly as a topping.
