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Easy No Bake Key Lime Cheesecake Recipe (Vegan)

This No Bake Key Lime Cheesecake recipe is a dairy-free dessert that requires no baking! It’s vegan, gluten-free, and has an unbelievably creamy filling that’s full of zesty key lime flavor. Complete with a homemade, no-bake crust, you will love this perfect dessert recipe! 
Prep Time1 hour
Cook Time3 hours
Total Time4 hours
Servings: 1 large, or 3 small cheesecakes
Author: Remy Park


  • Filling Ingredients
  • 1 ripe Fresh California Avocado, seeded and peeled
  • 2 cups raw cashews
  • cup maple syrup
  • ¼ cup fresh key lime juice
  • 1 tsp vanilla extract or paste
  • 2 tsp ceremonial grade matcha powder
  • ½ tsp salt
  • Crust Ingredients
  • 6-7 large medjool dates pitted
  • ½ cup rolled oats
  • ½ cup buckwheat groats
  • 2 tbsp creamy nut butter of choice
  • Cold filtered water, as needed
  • Garnish
  • 2-3 key limes for garnish
  • coconut whip or dairy free whipped cream for garnish


  • Start by soaking your cashews in filtered water for about two hours or overnight.
  • Prepare your crust by pulsing together all crust ingredients excluding water. Pulse until a sticky crumble forms, you should be able to form it between your fingers. If the mixture feels dry, adjust by adding water by the teaspoon, as needed.
  • Press crust mixture into springform pans to create an even crust. Set aside.
  • Drain your cashews and then add to the blender with all remaining filling ingredients. Using a tamper to help break down the ingredients, blend until completely smooth.
  • Spoon the mixture into your pans and then tap down to remove any air bubbles. Smooth the surface with the back of a spoon and place in the freezer to set for three hours, or overnight.
  • To serve, let thaw for a few minutes then gently remove from the pan and enjoy.
  • If you’d like, you can garnish with coconut whipped cream, fresh slices of key lime and zest. 


Secrets to Success

  • If you’re not able to find key limes, regular limes work just as well! Be sure to use fresh lime juice for best results. 
  • I don’t recommend bottled key lime juice, as fresh key lime juice has better flavor and yields better results. 
  • An alternative to the no-bake crust I made is a classic graham cracker crust using vegan graham crackers and melted butter (vegan). You can use a food processor to break up the crackers into graham cracker crumbs, combine them with the butter, and press the mixture into your pan. 
  • As far as equipment goes, you do not need an electric mixer like a stand mixer or hand mixer. You will need a high-powered blender for this recipe.  

Storage Tips

This no-bake cheesecake recipe must be stored in the freezer until ready to eat. Leftovers can be stored in an airtight container in the fridge for up to two weeks. Be sure to let it thaw before you serve or slice.
To store in the freezer, wrap slices in plastic wrap and store them in a freezer-safe bag or container for up to 3-4 months. Thaw and serve.