Description
This No Bake Lime Cheesecake is a refreshing vegan dessert that combines zesty lime curd with a creamy cashew and vegan cream cheese filling set on a crunchy biscuit crust. Perfect for summer or anytime you want a light, tangy treat without turning on the oven. It requires no baking and can be prepared ahead, making it ideal for gatherings or a quick indulgence.
Ingredients
Scale
Crust
- 140 g ginger nut or digestive biscuits (or vegan graham crackers, see note 1 for GF option)
- 45 g unsalted vegan butter (block-style)
- ½ teaspoon sea salt
Filling
- 150 g cashews (soaked, see note 2)
- 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 (from 1 batch)
Topping
- Remaining vegan lime curd (from 1 batch)
Instructions
- Prepare: Make the lime curd up to 2 days ahead and refrigerate until ready to use. Pre-soak the cashews according to the recipe notes to ensure they blend smoothly. Line the base and sides of a 9″ loaf pan with parchment paper for easy removal.
- Make the crust: Place the ginger nut or digestive biscuits and sea salt into a food processor and blend for about a minute until finely ground. Add the unsalted vegan butter and blend again until the mixture sticks together when pinched between your fingers.
- Press crust: Firmly press the crust mixture into the base of the prepared loaf pan, smoothing it down with your fingers or a spoon to create an even, compact layer. Refrigerate the crust while preparing the filling to help it set.
- Make the filling: In a high-speed blender, combine 120 grams (approximately â…“ cup) of the prepared lime curd 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 completely smooth and creamy without lumps. Pour this filling over the chilled crust in the pan and refrigerate for at least 5 hours or overnight until fully set.
- Add the topping: Gently warm the remaining lime curd in a saucepan over low heat, stirring continuously until it reaches a spreadable consistency. Once the cheesecake filling is set, spread the warmed lime curd evenly on top using the back of a spoon. Return the cheesecake to the refrigerator for an additional 30 minutes to an hour to firm up the topping.
- Serve and store: After the cheesecake has fully set, use a hot, wet, sharp knife to slice into servings. Store leftovers in a covered container in the refrigerator for up to 5 days. It can also be frozen for up to one month in a freezer-safe container; defrost overnight in the fridge before serving.
Notes
- Note 1: For a gluten-free version, use gluten-free vegan graham crackers or digestive biscuits.
- Note 2: Soaking cashews overnight or in hot water for at least 2 hours helps achieve a creamy filling texture.
