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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!

Course Dessert
Cuisine Mexican
Keyword Cheesecake
Servings 12 servings
Author Fraiche Nutrition



  • 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



  1. Preheat the oven to 350F

  2. 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.

  3. 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).

  4. Bake the crust until golden brown, for 12-15 minutes. Set aside to cool.


  1. In a high speed blender add the cheesecake ingredients and blend until smooth.

  2. Pour the cheesecake filling into spring form pan over the coconut crust. Freeze at least 3 hours before serving or overnight in the fridge.

  3. 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!

Recipe Notes

* 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!