Key Lime Vegan Raw Cheesecake Recipe

Key Lime Vegan Raw Cheesecake Recipe

Today we are making a key lime vegan raw cheesecake recipe! This is exciting news in the land of vegan desserts. Because this has taken one of America’s beloved desserts, the Key Lime Pie, and veganized it into a healthy version you can eat more than one slice of and not feel like kneeling over with a sugar high!

To make the tangy vegan “cheesecake,” lemon juice is the key. For the creamy texture, cashew nuts and full-fat coconut milk (and sometimes, coconut cream); to set it, the fats in the nuts and coconut milk along with coconut oil do the trick! To make it sweet, medjool dates are in the crust, and pure maple syrup or agave syrup is usually in the filling. For this filling, I didn’t use any maple syrup at all, but you can probably get away with adding a little for some added sweetness, without altering the texture much. But what is Key Lime Pie?

Origins of Key Lime Pie

In recent news, a debate over the origins of the key lime pie dessert strikes a nerve: Key Lime Pie, a popular American dessert consisting of key lime juice, egg yolks, and sweetened condensed milk all put in a pie crust, is thought to have originated in Key West, Florida, where the key ingredient – limes – grow aplenty. However, this theory is argued by Stella Parks, author of the book BraveTart: Iconic American Desserts – she argues that it was actually invented by the Borden milk company, who invented the recipe in order to sell more sweetened condensed milk. According to Parks, the first recipe for this pie was written in New York City in 1931, as a twist on the company’s “Magic Lemon Cream Pie.” 

To contrast this, David Sloan, author of The Key West Key Lime Pie Cookbook, asked residents of Florida to find Key Lime Pie recipes dating back before the 1930’s, in order to prove the recipe’s origins as being from Florida. He suggested that the recipe was invented in the mid-1800’s by a cook who worked for Florida millionaire William Curry. Unfortunately, neither Sloan nor any local historians could find recipes dated before 1931. To confirm, the Miami Herald newspaper did some research on their own, and the oldest recipe they found was dated 1933. So maybe Key Lime Pie didn’t originate in Florida after all! For today though, I have tried to recreate a raw, vegan version of this pie, but turned it into a cheesecake. Although it isn’t pumpkin-spice-and-everything-nice for October, cheesecakes never really go out of season, do they? For more raw recipes, check out this cheesecake!

Why You’ll Love This Key Lime Vegan Raw Cheesecake Recipe

Key Lime Pie in Raw Cheesecake Form: This is not the traditional cheesecake recipe! Nor is it a veganized version using vegan cream cheese. This is a nutritious, raw version of cheesecake that uses healthy ingredients such as cashews and lemon juice to make a tangy cream cheese flavour. It’s the key lime pie flavour but with a ton of added vitamins and minerals! Dates, cashews, coconut, limes, oats – all the ingredients are energizing and have a great nutritional profile. Top with fresh fruit to make it even healthier! Do I call myself a cheesecake connoisseur now?

Light Summer Dessert: This is a great recipe that I can serve up on a summer day when I have company over and need an after-dinner dessert or a snack with an iced tea or coffee. Or maybe just to make for my sweet tooth and store in the freezer to have a tasty snack available at all times!

Decadent Cashew Filling: When it comes to raw vegan cheesecake recipes, after one small slice you feel much more satisfied than you would with a slice of regular cake. This is because the cake is filled with healthy fats! Nuts are so dense than a cake full of cashews makes one feel pretty full. This is great because you likely won’t even be able to finish one cake in an entire sitting, making it last much longer.

Substitutions

Dates: These hold the crust together. You can substitute plump black raisins as well, but dates have the most neutral taste. Substitute other dried fruit, such as dried blueberries or cranberries. This will lend a fruity taste as well as help the dough bind!

Cashews: Cashews work differently here than in other recipes, so there are no substitutions.

Desiccated Coconut (Crust Only): Substitute with almonds, pecans, macadamia nuts or another neutral nut. Coconut can come sweetened or unsweetened. Unsweetened is the natural version, which has no added refined sugar. If you want it sweeter and don’t mind the added sugar, go with sweetened coconut.

Coconut Milk: Use full-fat, canned coconut milk. I like to use Thai Kitchen brand. Shake it well before using. Low-fat or reduced-fat (or carton coconut milk) won’t do the trick!

Coconut Oil: Use only refined coconut oil here. Not the virgin or extra-virgin type! This type should not smell like coconuts.

Rolled Oats: Do not use steel-cut oats. Use quick-cooking or rolled oats. To substitute, try coconut flakes or a neutral nut, such as almond.

Key Lime Vegan Raw Cheesecake Recipe Notes

• Coconut burns extremely quickly! Make sure to stir the coconut continuously. Keep it on low heat and remove it from the heat as soon as it browns. The exact steps are in the recipe card below.
• Buy small-sized, round parchment paper for the crust. Or, keep some extra melted coconut oil to brush the bottom of the springform pan before patting down the crust. This ensure the crust does not stick to the pan.
• Adding the cashews to boiling hot water for about 40 minutes helps to soften them enough to blend into the cheesecake filling. This step is crucial! To soak cashews, it is either this quick method of leaving them in boiling water, or leaving them in room temperature water overnight if you’re not short on time. Make sure to drain the liquid before using, so there is no extra liquid in the filling.
• For best results, use a high speed food processor or high-speed blender. A low speed one may not blend the crust layer and filling well! Chunks of dates and cashews may be left over in that case.
• Add the filling to a muffin tin, filling each three-quarters of the way, to make mini cheesecakes!

More No Bake Dessert Recipes

Orange Creamsicle Bites: These are a reminder of the vanilla ice cream popsicles with a sugary, icy coating that melted in your mouth when you bit into it. I loved them as a child, and I decided to make a raw vegan version of them as energy bites.

Key Lime Pie Bites: Since you’re on a key lime pie recipe, why not throw in a no bake key lime pie bite? These are almost like key lime cookie dough – using almond flour, it mimics an almost “buttery” smooth energy bite!

Cookie Dough No Bake Cheesecake with Cool Whip: Another no bake cheesecake recipe, this one is made with many of the same filling ingredients as today’s key lime pie cheesecake is. However, this is more decadent in the fact that it uses chocolate chips and cool whip. On top, there is a melted chocolate topping. It’s super decadent!

Key Lime Pie Parfait: This parfait is fitting to add in here, because it’s another key lime recipe with a twist! It’s a high protein parfait with a graham cracker crust and a silken tofu filling. Then we use vegan coconut cool whip in the topping. It’s a layered pudding in a cup!

Tiramisu Cheesecake: Combine the best of both worlds in a dessert that’s part creamy cheesecake, part chocolate coffee tiramisu!

Blueberry Crumble Pie

If you make this Key Lime Vegan Raw Cheesecake Recipe, leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!