No-Bake Vegan Lime Cheesecake

Get ready for Bank Holiday weekend with this No-Bake Vegan Lime Cheesecake. But don't be fooled by the name. There is no cream cheese in this one! The main ingredients of this No-Bake Vegan Lime Cheesecake are silken tofu and raw cashews. This combination of ingredients makes a lovely light cake filling. The cake is sweetened with maple syrup, with no refined sugars added, making it the perfect guilt-free treat for any occasion. Or no fancy occasion at all! 😃 The subtle aroma and bright green colour of the lime zest is a match made in Heaven for a summer dessert like this.

If you are looking for a simple, easy dessert that can be prepped ahead of time in about 20 minutes, then try this delicious, light, and airy No-Bake Vegan Lime Cheesecake! 😊🍰

PREP TIME: 20 min

TOTAL TIME: 5hrs 20min, including chilling

SERVINGS: 12 slices

INGREDIENTS

Base:

- 270g Digestive biscuits

- 60ml (1/4 cup) coconut oil, melted

Filling:

- 600g silken tofu

- 50g (1/3) cup raw cashews

- 80ml (1/3) cup maple syrup

- zest and juice from one and a half small limes (approx. 80ml (1/3) cup lime juice)

- ½ tsp vanilla extract

- pinch of salt

- 60ml (1/4 cup) coconut oil (melted)

Equipment needed:

- 23 cm springform cake tin

- parchment paper

DIRECTIONS

1. Soak the cashews overnight, or if you are short on time, bring some water to a boil, tip in the cashews, and cook for a few minutes. Set aside and let it cool.

2. Line the cake tin with parchment paper. Set it aside.

3. To make the cheesecake’s base, crush the biscuits into fine crumbs. Melt the coconut oil, add it to the biscuit crumb and mix well. Tip the mixture into the cake tin and smooth the top. Pop it in the fridge to chill while you prepare the cheesecake filling. Don’t worry if the base feels too crumbly; it will come together in the refrigerator.

4. To make the filling, rinse the cashews. If the cashews are still in the hot water, strain them into a sieve. Run the cashews under the cold tap until completely cooled down.

5. Add everything but the coconut oil to a blender and blend until smooth. Don’t forget to save a couple of pinches of lime zest for decoration!

6. Taste the cheesecake mixture and add more lime juice or maple syrup if needed. Pour the coconut oil into the cheesecake mixture and blend for a few more seconds.

7. Tip the mixture onto the prepared biscuit base, spreading it out evenly. To decorate, sprinkle over some lime zest.

8. Chill for at least 3-5 hours before serving.

9. This cheesecake is suitable for freezing. It keeps well in the freezer for up to 4 weeks. Just make sure you let it defrost in the fridge overnight before serving.

Click on the below to download this recipe as a free, pdf recipe card:

Have you tried this recipe or want to say hi?

I would love to hear from you 😊 Comment below and/or share a pic on Instagram with the tag: #madelaineskitchen