Vegan Lime Cheesecake on a plate, plate sits on a brown wooden table.
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5 from 1 vote

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 Time15 mins
Freezing Time2 hrs
Total Time2 hrs 15 mins
Course: Dessert
Cuisine: Gluten-Free, Vegan
Keyword: almonds, cheesecake, limes
Servings: 12
Calories: 245kcal
Author: Gwen Leron


For the base:

For the cheesecake:

  • 1 1/2 cups soaked, raw blanched almonds (1 cup of dry almond will expand to the 1 1/2 cups needed, see notes about almonds below)
  • 3/4 cup coconut milk
  • 1/4 cup lime juice
  • 1/4 cup + 3 tablespoons pure maple syrup
  • 1/4 cup coconut oil
  • 1 1/2 teaspoon vanilla extract
  • 1 tablespoon lime zest, for garnish (optional)
  • 1 tablespoon unsweetened shredded coconut, for garnish (optional)


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 1/2 hour before serving so they can thaw a bit. Garnish and serve.
  • Store uneaten cheesecakes in the freezer in an airtight container.


  • 1 cup of dry almonds will expand to be the 1 1/2 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 isĀ  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.


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