Description
This No Bake Lime Cheesecake is a refreshing vegan dessert featuring a crisp ginger nut biscuit crust and a luscious lime-infused cashew and vegan cream cheese filling. Perfectly creamy and zesty, it requires no baking and sets in the fridge, making it an easy yet impressive treat for any occasion.
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
- 1 batch vegan lime curd
- 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)
Instructions
- Prepare: Make the vegan lime curd up to two days in advance and store it refrigerated until ready to use. Soak the cashews as per the soaking instructions to ensure a creamy filling. Line a 9-inch loaf pan with parchment paper covering both the base and the sides.
- Make the crust: Place the biscuits and sea salt into a food processor and pulse until finely ground. Add the vegan butter and blend again until the mixture sticks together when pressed between your fingers.
- Form the crust: Press the crust mixture firmly and evenly into the base of the lined loaf pan using your fingers or a spoon to compact it well. Refrigerate the crust while preparing the filling.
- Make the filling: To a high-speed blender, add 120 g (about â…“ cup) of the lime curd 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 completely smooth and creamy with no lumps. Pour the filling evenly over the chilled crust in the pan, then refrigerate for at least 5 hours or preferably overnight until fully set.
- Add the topping: Gently warm the remaining lime curd in a saucepan over low heat, stirring constantly until it reaches a spreadable consistency. Spoon and smooth the warmed curd over the set cheesecake surface with the back of a spoon. Return the cheesecake to the fridge for an additional 30 minutes to one hour to set the topping.
- Serve and store: Once fully set, loosen the cheesecake from the pan, and use a hot, wet sharp knife to cut neat servings. Store leftovers covered in the fridge for up to 5 days or freeze in an airtight container for up to one month. To serve frozen cheesecake, thaw in the refrigerator overnight.
Notes
- For a gluten-free crust option, substitute the ginger nut or digestive biscuits with gluten-free vegan graham crackers.
- Soak the cashews in hot water for at least 4 hours or overnight for the smoothest filling texture. Drain before blending.
