Food, Recipes

Vegan Cheesecake (Whole Plant-Based, Refined Sugar-Free)


Keylime Cheesecake

Cheesecake is a favorite dessert among most people. There are many different types of cheesecake too, but when you are a vegan, sometimes your options are limited. This vegan cheesecake recipe is nothing short of mouth-watering. You won’t even realize it is a vegan recipe. In fact, I take this to family dinners all the time and I come from a family where I am the only vegan. They love this cheesecake!

The texture the cashews and coconut oil give to the filling is unmatched. Not to mention you are getting a nice share of protein from the cashews in the filling and the almonds in the crust! Oh, and did I mention, it is completely guilt-free? Enjoy this holiday dessert the right way! Have a second piece without worrying about the calorie or sugar intake!

Vegan Cheesecake (Whole Plant-Based, Refined Sugar-Free)


Prep Time: 20 minutes
Cook time:
Total time: 20 minutes
Yield: 16 pieces
  • 2 2/3 cups Raw almonds
  • 4 tablespoons Coconut flakes
  • 8 Pitted dates
  • 1 cup and 1 tablespoon Maple syrup
  • A pinch Sea salt
  • 2 cups Lime juice
  • 5 cups Raw cashews
  • 3/4 cup Coconut oil
  • 1 cup Almond milk
  • 1/2 teaspoon Vanilla extract
  • 4 limes worth Lime zest


1. First, grab a 10-inch springform round cake pan.
2. Now, make the crust and press it into the pan.
3. Take the almonds and process them down.
4. then pour in the coconut flakes and salt and pulse in the processor.
5. add the pitted dates and 3 tablespoons of maple syrup.
6. the crust should want to stick together at this point. This is what you want. Now press the crust flat into the bottom of the cake pan.
7. Now, it’s time for the filling.
8. Grab a blender and throw in the cashews with lime juice, the rest of the maple syrup, almond milk, vanilla, and coconut oil, and blend it until it is smooth.
9. You may need to add a little water if the mixture is too thick.
10. Keep blending until the mixture is completely smoothed out.
11. pour the mixture into the cake pan and smooth out the top.
12. Finally, add more coconut flakes and lime zest to the top of the cake for decoration.
13. Put the cake in the freezer for at least an hour.
14. When you go to cut the cake, let it thaw for 15 to 20 minutes first.

Also by Lindsey: No-Bake Vegan Chocolate Peanut Butter Bars

Creamy, Cheesy Vegan Potato Corn & Rice Soup

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Photo: Lindsey Blakley
Vegan-Keylime-Cheesecake (2)
Lindsey Blakley

Lindsey Blakley

Writer at One Pound Words
Lindsey is a freelance writer and photographer. She has been a vegan for 14 years and enjoys spreading her knowledge about healthy living and environmental issues. She can usually be found writing anything from blog posts to research articles. In her free time she works on her first novel as well as poetry and photography that she posts to her instagram account @onepoundwords. She also recently opened a Patreon account to publish her short stories.
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