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Raw-Vegan Lime Cheesecake

Make this creamy, cool, and zesty cheesecake to enjoy on a hot summer day

The secret to this recipe from Vegan: The Cookbook by Jean-Christian Jury is avocado! The magic of avocado makes this raw cheesecake so creamy you’ll forget it’s vegan.


For the base

  • Vegetable oil, for greasing
  • 2 Cups cups raw cashews, soaked in water overnight and drained
  • 1 Cup coconut flakes
  • 1/2 Cup pitted dates
  • 1/2 Cup raw cacao nibs
  • A pinch of salt
  • 1 large Hass avocado, peeled and pitted (stoned)
  • 1 1/2 Cup cashews, soaked in water for at least 2 hours and drained
  • 1/2 Cup melted coconut oil
  • 1/4 Cup fresh lime juice
  • 1/2 Cup syrup or agave syrup
  • 1 Teaspoon vanilla extract
  • A pinch of sea salt
  • 1 Tablespoon finely grated lime zest (optional)


For the base

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.