Hang tight my friends, this Tequila Lime Cheesecake is what dreams are made of… AND happens to be vegan! Keep reading for the recipe that will knock your socks off, it’s so good!
I’ve wanted to make a vegan cheesecake for ages, and am not so sure what took me so long? I mean, how EASY! But forget about how simple it is … let’s talk about how amazing it tastes!
Raw cashews that are soaked and blended give this cheesecake the velvety texture and once refrigerated, they firm up into the most incredible cheesecake-like texture. Add some maple syrup, lime and well, tequila, pour it over the most delicious coconut crust that is both crunchy and chewy and voila, you just created an impressive dessert for a crowd without breaking a sweat. Congratulations:)
To make this tequila lime cheesecake kid-friendly simply leave out the tequila and Triple Sec. You can make the cheesecake a day or two ahead of time and just add the coconut whip topping before serving, so when your guests arrive all you need to do is pull it out of the freezer. You can easily remove the tequila from this recipe and make it a simple lime cheesecake.
The cashews add a creaminess that gives this dessert the texture of a traditional cheesecake – it’s so crazy how closely this resembles the real thing! Cashews are also packed with plant protein and healthy fats, making them a better choice vs the traditional cheesecake.
Please let me know if you get a chance to make this, I always love hearing your feedback!
Vegan Tequila Lime Cheesecake
This dreamy no-compromise Vegan Tequila Lime Cheesecake is the perfect dessert to serve at your next dinner party or for Cinco de Mayo and is so simple to make!
- 1 cup pecans
- 1 cup shredded unsweetened coconut
- 1 tablespoon maple syrup
- 2 tablespoons coconut oil
- 2 cups raw cashews (soaked overnight*)
- 1 ounce tequila (silver or 'blanco'/white)
- 1/2 ounce Triple Sec
- 1/2 cup maple syrup**
- 1/2 cup full fat canned coconut milk
- 1/3 cup lime juice (freshly squeezed)
- 2 teaspoons lime zest
- 3/4 cup coconut whipped topping
Preheat the oven to 350F
Process all of the crust ingredients together in a food processor until the mixture forms a fine crumble that sticks together when pressed between your fingers.
Line a 7" spring form pan with parchment paper along the sides and bottom for easy removal. Pat the crust firmly and evenly along the bottom of the pan (use the bottom of a flat glass to press it down).
Bake the crust until golden brown, for 12-15 minutes. Set aside to cool.
In a high speed blender add the cheesecake ingredients and blend until smooth.
Pour the cheesecake filling into spring form pan over the coconut crust. Freeze at least 3 hours before serving or overnight in the fridge.
When ready to serve cheesecake, remove from freezer (if frozen) and let soften at room temperature for 15 minutes. Top with coconut whip cream and serve!
* to soak cashews, cover with cool water and refrigerate overnight and drain before using OR cover with boiling water for 30 minutes and drain before using.
** cut the maple syrup down to 1/4 or 1/3 cup for a less sweet cheesecake. You can start with 1/4 cup, taste the mixture before you pour it on the crust and adjust as needed!