Vegan Blackberry Lime No Bake Cheesecake

Vegan Lime and BlackBerry Cheesecakes. These are fairly easy to make and are super delicious! The filling is made from coconut milk and soaked raw cashews. If you’re a fan of key lime pie or cheesecake then you will love this recipe!

I made this recipe for my middle school bestie when she moved back from New York City and came to my house for dinner. When we were 13 years old our nicknames were Snickers (me) and Skittles (her) we had crushes on M&M and other deliciously disguised boys. So many good memories and code names for everything. I bet you don’t know what pink hair is, it will go to my grave. 😉 I moved away when I was 15 and though we have gone our own ways and each chased different dreams we’ve always kept our connection, sometimes years between communicating. However, I can feel as comfortable in conversation with her now as I did when we were 13 year olds trying to figure out the world… now we are just thirty-something year old’s still trying to figure out this crazy world. Time marches on but somethings really never do change. How amazing is it when you find people that you will always have a connection with. One of life’s great gifts!

Back to this delicious Vegan Cheesecake. It’s creamy, subtly nutty, coconutty, slightly tangy from the lime and the blackberry and lime topping makes everything right with the world.

You want to use raw cashews that are unsalted and you will also need to soak your raw cashews ideally for at least 4 hours, overnight is even better. The more the cashews are soaked, the smoother the consistency of the cheesecake will be.

Once the cashews are soaked, pour the coconut milk into a pot and bring to a boil then add cashews, sugar and salt and return to a simmer for about 10 minutes. In a separate bowl mix 2 tsp corn starch with 1/4 cup water and whisk into the simmered coconut milk and cashew mixture until it thickens slightly. Turn off heat then add vanilla extract and juice and zest from 1 lime.

You can use an immersion blender to blend it in the pot if you have one. If you don’t then blend in a blender, but be careful, hot liquid in a blender tends to explode from the steam. So LET IT COOL slightly.

Once cooled move to a blender and blend until smooth.

In a cup or dish you want to use. Add crushed cookies (I used graham crackers) to the bottom. Pour the cheese cake mixture on top of the cookies. (it will thicken the more it cools)

For the topping mix fresh blackberries, juice and zest from 1/2 lime and about 2 tablespoons of sugar and 1 tsp water. I slightly mashed the blackberries and stirred with the lime juice and sugar until sugar was dissolved. Add that mixture on top and cool in refrigerator. Enjoy!

Print Recipe

5 from 1 vote

Vegan Blackberry Lime No Bake Cheesecake

Prep Time5 minutes mins

Cook Time20 minutes mins

Total Time25 minutes mins

Course: Dessert

Cuisine: Dessert, Fruit

Keyword: Blackberry, Cheesecake, Dessert, Easy Recipes, Fruit, No Bake, Vegan

Servings: 6 people

Ingredients

• 1 can Unsweetened coconut milk
• 2/3 cup Sugar
• 1 cup Soaked raw cashews
• 1 Lime juiced
• 1 Lime zested
• 1 teaspoon Vanilla Extract
• 1 pinch Salt
• 2 teaspoon Corn Starch
• 1/4 cup water
• 1 1/2 cup Graham Cracker or vanilla cookie of choice
• 8 oz Blackberries Fresh or frozen
• 1/2 Lime juiced plus zest
• 2 tablespoons Sugar
• 1 teaspoon water

Instructions

• Soak cashews in water for at least 4 hours or more.
• Pour the coconut milk into a pot and bring to a boil then add cashews, sugar and salt and return to a simmer. Let simmer for 15 minutes,
• Next, in a separate bowl, mix corn starch with water. Then whisk the corn starch mixture into the coconut and cashew mixture until it thickens slightly.
• Turn off heat then add the lime juice and zest from 1 lime and vanilla. Allow to cool slightly before moving to blender.
• Move to a blender and blend until smooth. In a cup or dish you want to use, Add crushed cookies (I used graham crackers) to the bottom.
• Pour the blended mixture on top of the crushed graham crackers/cookies.
• For the topping in a small bowl mix fresh blackberries, half a lime juice and zested, 2 tablespoons of sugar, and 1 teaspoon water. Slightly mash the blackberries and stir with the lime juice and sugar until sugar was dissolved. Top the cheesecakes with the blackberry mixture. Add that mixture on top.
• Cool in refrigerator. Enjoy!