Lime No-Bake Cheesecake


lime no bake cheesecake

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:

  1. 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.cashew cream
  2. 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.zested lime
  3. 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). pretzel crust lime no bake cheesecake
  4. Enjoy eating whole!

lime no bake cheesecake lime no bake cheesecakepretzel crustLexi wants some cheesecake...

7 Comments

  1. Pingback: Sweet and Salty Pretzel Pie Crust | Eating Whole

  2. Vegetarian In Vegas says:

    Ha! The photo of the cat peeking up is adorable. This sounds great. Who doesn’t like a lime pie?

  3. Caitlin says:

    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!

  4. Pingback: Labor Day Recipe Mashup | Eating Whole

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