Vegan Dessert Recipe: Raw Lime Cheesecake

raw vegan lime cheesecake

My favorite dessert is raw cheesecake and following recipe became one of the favourites of my friends. Sweet and tangy, the texture made of avocado fruit, coconut and lime juice is amazingly tasty and healthy with perfectly balanced nutrients.

Country: French Polynesia
Preparation time: 25 minutes, plus 1 hour freezing and 2 hours chilling
Cooking Time: none
Makes: 1 (9-inch/23 cm) cake


For the base:

  • Vegetable oil, for greasing
  • 2 cups (240 g) raw cashews, soaked in water overnight and drained
  • 1 cup (90 g) coconut flakes
  • ½ cup (120 g) pitted (stoned) dates
  • ½ cup (50 g) raw cacao nibs
  • A pinch of salt

For the filling:

  • 1 large Hass avocado, peeled and pitted (stoned)
  • 1 ½ cups (360 g) cashews, soaked in water for at least 2 hours and drained
  • ½ cup (120 ml/4 fl oz) melted coconut oil
  • ¼ cup (60 ml/2 fl oz) fresh lime juice
  • ½ cup (120 ml/4 fl oz) maple syrup or agave syrup
  • 1 teaspoon vanilla extract
  • A pinch of sea salt
  • 1 tablespoon finely grated lime zest (optional)


Grease a 9-inch (23 cm) springform cake pan with vegetable oil. To make the base, using a food processor, pulse the cashews, coconut flakes, pitted dates, cacao nibs, and salt a couple of times until they are mixed and broken down. Spoon the mixture evenly over the bottom of the prepared cake pan. Press with your fingers to make a firm base. Set aside in the refrigerator.

To make the filling, using a food processor or a high-speed blender, combine all the ingredients and process until smooth and creamy. Spread the filling over the base and, using a rubber spatula, create a smooth surface.

Chill the pie in the freezer for 1 hour, then transfer to the refrigerator for 2 hours before serving.

Recipe from VEGAN: THE COOKBOOK by Jean-Christian Jury (Phaidon, $49.95 US/$59.95 CAN, April 2017)

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