Vegan Key Lime Cheesecake Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
• STEP 2.In a food processor, blend the graham crackers, melted coconut oil, and maple syrup until well combined. Press the mixture into the bottom of the prepared pan to form the crust.
• STEP 3.In a blender, combine the soaked cashews, coconut milk, key lime juice, maple syrup, melted coconut oil, and vanilla extract. Blend until smooth and creamy.
• STEP 4.Pour the filling over the crust and smooth the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.
• STEP 5.Bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly. Remove from the oven and let it cool to room temperature.
• STEP 6.Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight, to set.
• STEP 7.Before serving, garnish with sliced key limes and serve chilled.
• STEP 8.Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Cooking Tips

• Soak the cashews in water for at least 4 hours, or overnight, to soften them before blending.
• For a smoother texture, strain the key lime juice before adding it to the filling.
• To easily remove the cheesecake from the springform pan, run a knife around the edges before releasing the sides.
• For a gluten-free version, use gluten-free graham crackers or almond meal for the crust.

Storage and Serving

• This vegan key lime cheesecake is best served chilled.
• Garnish with fresh mint leaves or coconut whipped cream for an extra touch.
• To freeze, wrap the cheesecake tightly in plastic wrap and aluminum foil. Thaw in the refrigerator before serving.