Ingredients (makes 1 9-inch cheesecake):
- 3 1/2 Cups soaked raw cashews (soaked for at least 8 hours)
- 1 Cup non-dairy milk, + more as needed
- 1/4 Cup raw agave nectar
- 2 limes, zested & juiced
- Pinch of salt
- 1 batch of my Sweet and Salty Pretzel Pie Crust
Directions:
- In your blender, combine your soaked cashews, non-dairy milk, and agave and blend until smooth. If your blender is having a little trouble blending the cashews, add 1 Tablespoon of non-dairy milk at a time until your mixture is smooth.
- Move your cashew cream to a large mixing bowl. Zest and juice your limes then stir to incorporate fully. Add a pinch of salt. Grab a spoon and taste your cheesecake batter and adjust any seasonings as necessary.
- Carefully pour the cheesecake batter into your prepared crust. Chill in your refrigerator for at least 8 hours (the longer your cheesecake cools the firmer the cashew creme will become).
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Enjoy eating whole!
Eating Whole 
7 responses to “Lime No-Bake Cheesecake”
[…] Add in your favorite filling, such as banana cream pie, my Purple Passion Cheesecake, a nut butter pie, or anything your creative mind can think up! This crust is superb with my Lime No-Bake Cheesecake! […]
This looks so yummy!!! I’m used to making a vegan cheese cake using avocados as a base but this looks decadent!!! Will be trying it soon!!!
Yummy Yummy for my tummy! 🙂 Lovely & very appetizing too! 🙂
Ha! The photo of the cat peeking up is adorable. This sounds great. Who doesn’t like a lime pie?
While I am not a vegan, I thought this “cheesecake” would be a great substitute to the ones I usually make.
I made it this morning and am waiting for it to cool, but I ate a bite anyway, and it was DELICIOUS!
I’m looking forward to trying some of your other recipes!
I can’t resist tasting bites too, Caitlin!! I am so pleased it passed your taste test! 😀 . Thank you for your feedback. 🙂
[…] Lime No-Bake Cheesecake […]