Description
A refreshing no-bake vegan lime cheesecake featuring a crunchy ginger nut biscuit crust and a creamy cashew and vegan cream cheese filling, topped with zesty lime curd. Perfectly set without any baking, this dessert is a delightful treat with a bright citrus flavor and smooth texture.
Ingredients
Scale
Crust
- 140 g ginger nut or digestive biscuits (or vegan graham crackers; see note for gluten-free option)
- ½ teaspoon sea salt
- 45 g unsalted vegan butter (block-style)
Filling
- 150 g cashews (soaked as per note)
- 200 g vegan cream cheese
- 80 g vegan Greek-style yogurt (or vegan Skyr)
- 30 g coconut oil
- 1 tablespoon lime zest (freshly grated)
- 2 tablespoons lime juice (freshly squeezed)
- 1 teaspoon vanilla bean paste (or vanilla extract)
- 2 tablespoons agave syrup (or maple syrup, optional)
- 120 g (about â…“ cup) vegan lime curd (prepared ahead)
Topping
- Remaining vegan lime curd (for topping)
Instructions
- Prepare Lime Curd and Cashews: Make the vegan lime curd up to two days ahead and refrigerate it until ready to use. Soak the cashews according to instructions in note 2, ensuring they are soft and ready for blending. Line a 9-inch loaf pan with parchment paper along the base and sides to prevent sticking.
- Make the Crust: Place the ginger nut biscuits and sea salt in a food processor and blitz for about one minute until they are finely ground. Add the vegan butter and process again until the mixture is cohesive and sticks together when pressed between your fingers.
- Form the Crust Base: Transfer the crumb mixture into the prepared loaf pan, pressing it down firmly and evenly with your fingers or the back of a spoon to create a compact crust layer. Refrigerate while preparing the filling to set the base.
- Prepare the Filling: Add 120 g of the vegan lime curd to a high-speed blender along with soaked cashews, vegan cream cheese, vegan Greek-style yogurt, coconut oil, lime zest, lime juice, vanilla bean paste, and agave syrup if using. Blend until the mixture is perfectly smooth and creamy with no lumps.
- Assemble and Chill: Pour the blended filling over the chilled crust in the loaf pan. Refrigerate for at least five hours or preferably overnight, allowing it to firm up completely.
- Prepare the Topping: Gently heat the remaining lime curd in a saucepan over low heat while stirring continuously until it reaches a spreadable consistency. Spoon and smooth this topping evenly over the set cheesecake. Return the cheesecake to the refrigerator for an additional 30 minutes to one hour to chill before serving.
- Serve and Store: Use a hot, wet, sharp knife to slice the cheesecake into portions for serving. Store leftovers covered in the refrigerator for up to five days or freeze in a freezer-safe container for up to one month. When frozen, defrost overnight in the refrigerator before serving.
Notes
- Use vegan graham crackers or gluten-free biscuits as a gluten-free alternative for the crust.
- Soak cashews in hot water for at least 1-2 hours or overnight in cold water to ensure they blend smoothly.
- The lime curd can be made ahead and stored refrigerated for up to two days.
- To prevent cracks when slicing, dip the knife in hot water and wipe dry between cuts.
- This recipe is fully vegan and dairy-free, using plant-based alternatives throughout.
