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    Home » Recipes » Dessert » Cakes » Cheesecake

    Vegan Lime Cheesecake

    Published by Gwen Leron on January 11, 2019 (Updated August 16, 2019)

    4.7 from 3 ratings
    »
    16 Comments

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    This easy, no-bake, dairy-free vegan lime cheesecake recipe contains no cashews and is also gluten-free! It's the perfect creamy, tangy, sweet dessert to end your meal.

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    This easy, no-bake, dairy-free vegan lime cheesecake recipe contains no cashews and is also gluten-free! It's the perfect creamy, tangy, sweet dessert to end any meal.

    Vegan Lime Cheesecake on a small white plate.

    Whether you're celebrating a special occasion or you just want to make a dessert to impress, just because, these sweet, but tangy, coconut lime cheesecakes will make everyone happy!

    What will make YOU extra happy is how easy they are to make!

    How Do You Make Dairy-Free Cheesecake?

    (Note: I’ve outlined the step-by-step here, but find the full recipe and directions at the end of this post)

    The first step is to make the oat crust that the filling will sit on. Once the crust is made, you'll then press it into muffin cups and then chill them while you make the cheesecake filling.

    First sequence of steps needed to make vegan lime cheesecake.

    Next, you'll make the coconut lime cheesecake filling by blending all of the ingredients together in your high speed blender.

    Once blended, pour the filling into each muffin cup, sprinkle with the optional lime zest and shredded coconut garnish, then freeze!

    After they have firmed up in the freezer for at least an hour, they'll be ready for serving!

    Easy, right?

    Second sequence of steps needed to make a vegan lime cheesecake.

    What Kind of Blender Is Needed to Make This Recipe?

    You must use a high speed blender for this recipe!

    You can use a food processor or a regular blender to make the crust, but a high speed blender is absolutely essential for making the cheesecake filling part of the recipe.

    A regular blender is not powerful enough to blend the almonds and get them smooth and creamy, which is the texture you need for a successful cheesecake recipe.

    There are a few high speed blender brands out there, but the one I own (and love!) is a Vitamix (Amazon Link).

    A high-speed blender is an investment, they aren't cheap (I saved for a while before buying mine), but I use it almost daily to make things like smoothies, sauces, soups, and more!

    Vegan Lime Cheesecake on a white plate, a fork sits to the left of the plate.

    What Kind of Limes Should Be Used?

    I use regular limes for this recipe, but you can also use key limes, if they are available, in place of the regular limes. This would make your recipe vegan key lime cheesecake which will be just as delicious!

    How Should They Be Served?

    After your lime cheesecake bites have firmed up, they can be enjoyed straight from the freezer, or you can leave them out on the counter to partially thaw for a little while before serving.

    I like to eat them fully thawed but try them in different ways to see how you prefer them.

    You can also top them with any of the following:

    • Cherry Sauce
    • Raspberry Sauce
    • Strawberry Sauce
    • Blueberry Sauce

    Vegan Lime Cheesecake with warpper removed, cheesecake is sitting on the wrapper.

    If Lime Isn't Your Thing...

    This is the third vegan cheesecake recipe I've shared on the site so far. If you haven't already, be sure to check out the others:

    • Vegan Lemon Strawberry Cheesecake Bites
    • No-Bake Peach Cheesecake
    • Blueberry Cheesecake
    • Lemon Cheesecake

    These recipes are favourites around here, for many reasons. All of my cheesecake recipes are:

    • no-bake
    • dairy-free
    • cashew-free (yes! no cashews in these little cheesecakes!)
    • made with almonds
    • gluten-free
    • easy-to-make
    • delicious

    Is there a particular vegan cheesecake flavour you'd like to see me make next? Let me know!

    Vegan Lime Cheesecake on a plate witha piece taken out of it, piece is on a fork that also sits on the plate.

    Leave me a comment below if you make this recipe or you can also post a pic on Instagram and tag me. I love seeing your photos of my recipes 🙂 And don't forget to pin this recipe on Pinterest!

    If you like this easy vegan lime cheesecake recipe, you may also like these:

    • Key Lime Cups
    • Cherry Berry Coconut Limeade Smoothie
    • Vegan Baked Lemon Doughnuts
    • Vegan Gluten Free Lemon Blueberry Waffles
    • Blueberry Oatmeal Bars
    Vegan Lime Cheesecake on a plate, plate sits on a brown wooden table.
    Print Recipe Pin Recipe SaveSaved!
    4.67 from 3 ratings

    Vegan Lime Cheesecake

    This easy, no-bake, dairy-free vegan lime cheesecake recipe contains no cashews and is also gluten-free! It's the perfect creamy, tangy, sweet dessert to end your meal.
    Prep Time:15 minutes minutes
    Freezing Time2 hours hours
    Total Time:2 hours hours 15 minutes minutes
    Author: Gwen Leron
    Course: Dessert
    Cuisine: Gluten-Free, Vegan
    Diet: Vegan
    Servings: 12
    Prevent your screen from going dark

    Ingredients:

    For the base:

    • 1 cup rolled oats
    • ¼ cup raw almonds
    • 2 tablespoon coconut sugar
    • 2 tablespoons unsweetened shredded coconut
    • 2 tablespoons melted coconut oil

    For the cheesecake:

    • 1 ½ cups soaked, raw blanched almonds (1 cup of dry almond will expand to the 1 ½ cups needed, see notes about almonds below)
    • ¾ cup coconut milk
    • ¼ cup lime juice
    • ¼ cup + 3 tablespoons pure maple syrup
    • ¼ cup coconut oil
    • 1 ½ teaspoon vanilla extract
    • 1 tablespoon lime zest, for garnish (optional)
    • 1 tablespoon unsweetened shredded coconut, for garnish (optional)

    Instructions:

    • Add 12 muffin cups to a muffin pan.

    To make the base:

    • Add the rolled oats, almonds, and coconut sugar to a food processor or a high speed blender.
    • Blend until the almonds and oats have broken down.
    • Add the shredded coconut and the coconut oil.
    • Pulse until everything has combined.
    • Divide the mixture evenly between the 12 muffin cups and press it down until it is packed down and no loose parts remain. (see picture above)
    • Place the muffin tin in the freezer for the bases to firm up. Chill for at least 15 minutes.

    To make the cheesecake:

    • Add the almonds, coconut milk, lime juice, maple syrup, coconut oil, and vanilla to a high speed blender.
    • Blend until the mixture is smooth and creamy. You may need to use your blender's tamper to keep it going.
    • Remove the chilled bases from the freezer and divide the cheesecake mixture evenly between the 12 muffin cups. Smooth out the tops and if using the lime zest/shredded coconut as garnish, sprinkle on top of each cheesecake. Place back into the freezer for at least an hour for them to firm up.
    • Remove from freezer ½ hour before serving so they can thaw a bit. Garnish and serve.
    • Store uneaten cheesecakes in the freezer in an airtight container.

    Recipe Notes:

    • 1 cup of dry almonds will expand to be the 1 ½ cups needed for this recipe, so only soak 1 cup of almonds. The almonds MUST be soaked for at least 24 hours to soften them before blending.
    • A high speed blender (such as a Vitamix or Blendtec) MUST be used for the cheesecake part of the recipe. If one is not used, the almonds will not break down properly and you run the risk of overheating/damaging your regular blender.
    • Use only whole, raw almonds unsalted almonds for this recipe, NOT slivered, sliced, or roasted almonds.
    • Blanched almonds come with the skins off to make things a bit easier for you, but if you cannot find them, you can also use almonds with the skins on BUT, be sure to peel the skins after they have been soaked. This step is  a little time consuming, so be sure to factor this into your prep time.
    • Full fat coconut milk will give you a creamier cheesecake.
    • When pressing the base down into the muffin cups, I like to use a piece of parchment paper to do it since nothing will stick to it, see picture above.
    • Nutrition info is based on 1 lime cheesecake made using the recipe as written and without the optional garnishes. Nutrition info is is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.

    Nutrition Info:

    Serving: 1cheesecake | Calories: 245kcal | Carbohydrates: 19g | Protein: 3g | Fat: 18g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 12mg | Potassium: 139mg | Fiber: 3g | Sugar: 10g | Vitamin C: 2.5mg | Calcium: 10mg | Iron: 0.5mg
    Did You Make This Recipe?If so, please share a picture with me on Instagram! Tag @delightfuladventures and hashtag #delightfuladventures. I can't wait to see!
    CheesecakeGluten-FreeCoconutMaple SyrupOatsVanilla

    More Vegan Cheesecake

    • An egg-free lemon cheesecake bite on a small white plate, cheesecake is topped with cherry sauce.
      Vegan Lemon Cheesecake
    • Close up shot of a vegan mini cheesecake topped with blueberry sauce on a small white plate.
      Vegan Blueberry Cheesecake
    • A No Bake Peach Cheesecake bite on a table with it wrapper peeled down.
      Vegan No Bake Peach Cheesecake Bites
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      Vegan Lemon Strawberry Cheesecake Bites

    Reader Interactions

    Comments

      4.67 from 3 votes

      Did You Make This Recipe or Have a Question About It? Cancel reply

      If you’ve made this recipe and loved it, I’d be so grateful if you left a comment and star rating. Your ratings help others discover my recipes so they can enjoy them, too. If you haven’t tried the recipe yet but have a question, feel free to ask, and I’ll get back to you as soon as I can. Thank you so much for your support!

      Sincerely,
      Gwen

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      Recipe Rating





    1. Deandra says

      March 09, 2024 at 9:42 pm

      5 stars
      Super easy and quick to put together. I used cashews instead of almonds because that’s what I had in my pantry and it came out delicious. The base is like a cookie which is what I was wanting and the cheesecake filling is the perfect creamy and firm texture. Can’t wait to try your other dessert recipes!

      Reply
      • Gwen Leron says

        March 12, 2024 at 1:59 pm

        I'm glad it worked well with cashews for you, Deandra, and that you enjoyed the recipe. I have a few other cheesecake recipes just like this one, I hope you enjoy those, too!

        Reply
    2. Patricia Marx says

      April 08, 2023 at 10:14 pm

      4 stars
      It is tasty… but allot of steps, prep & purchasing before the “Okay Good” dessert.

      Reply
      • Gwen Leron says

        April 10, 2023 at 4:21 pm

        Hi Patricia, thanks for your note. Some vegan recipes are just like this, more steps than the non-vegan version, but to me, it's worth it. I'm glad you gave it a try anyways, I hope you enjoy what you have left.

        Reply
    3. Didi says

      December 13, 2021 at 4:01 am

      Hi Gwen,
      Would the amounts work in an 8 inch cake tin instead if muffin pans?

      Thanks

      Reply
      • Gwen Leron says

        December 13, 2021 at 10:45 am

        Hi Didi, I haven't tried it myself, but I think it will be just fine. I do recommend using a springform pan, though. If you try it please let me know how things go!

        Reply
    4. Karen says

      July 02, 2021 at 7:19 pm

      Why can't slivered almonds be used? I have all the ingredients, with the exception of the correct almonds! 🙁

      Reply
      • Gwen Leron says

        July 03, 2021 at 11:03 am

        1 cup of slivered almonds is not the same volume amount as 1 cup of whole almonds. You CAN actually use slivered almonds for the recipe, you just need to weigh it because using cup measurements will not work for converting. (Think of it as 1 cup of feathers vs 1 cup of rocks).

        So if you do have a kitchen scale, measure out 160g of the raw, unsoaked slivered almonds, then soak them and you will be fine (you will likely have to soak for less time since they are thinner than whole almonds). I'm not sure what the cup measurement for 160g of slivered almonds would be, 160g is the weight of the whole almonds I use when I make the recipe.

        I hope this helps, any other questions, please feel free to ask.

        Reply
    5. Jan says

      April 14, 2020 at 5:00 am

      Great cheese cake thanks

      Reply
      • Gwen Leron says

        April 15, 2020 at 10:49 am

        You're welcome, Jan!

        Reply
    6. betsy shipley says

      July 07, 2019 at 2:42 pm

      I just purchased silicone muffin "tins" and wondered if they would work for mini cheesecakes. I usually use an 8in. cheesecake pan. Thoughts?

      Reply
      • Gwen Leron says

        July 08, 2019 at 12:25 pm

        Hi Betsy! Yes, I think making them in silicone muffin "tins" would work just fine. When you are ready to serve, just be sure to remove them from the cups when they are still frozen so they come out intact. Let me know how things go! 🙂

        Reply
    7. Cristin says

      February 19, 2019 at 3:31 pm

      Could I use cashews instead of almonds for the cheesecake?

      Reply
      • Gwen says

        February 19, 2019 at 4:10 pm

        Hi Cristin, I can't say for sure that it will work with cashews because I haven't personally tested it (allergy). Technically, it should be fine since the majority of other vegan cheesecakes are made with cashews. If you do try it, please come back and let me know how it works!

        Reply
    8. Vicky Nuño says

      January 17, 2019 at 11:48 am

      5 stars
      Just a curious question? Could you replace the coconut 🥥 milk for either xtra firm tofu? I have multiple food allergies and yes, one is 🥥, so would you get the same consistency/results??

      Reply
      • Gwen says

        January 17, 2019 at 12:15 pm

        Hi Vicky, if you replace the coconut milk for something else, it has to be something that is a thick liquid, just like coconut milk. If I were going to replace with tofu, I would probably try blended, watered down silken tofu, not extra firm tofu, to keep the consistency the same. Keep in mind that I have not made this recipe other than how it was written, so I cannot say how it would turn out without it. The coconut milk serves as part of the flavour for this recipe, so I also don't know how it will taste without it. I hope this helps!

        Reply

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