This healthy Key Lime Cheesecake is nothing like the traditional cheesecake you’ve had before. It’s better for your body and your mind!
Traditional cheesecake is one of those foods that, for many, has a strong addictive pull. Before adopting a healthy, plant-based, SOS-free (Sugar, Oil, Salt-free) diet, cheesecake was one of my favorite treats.
Aside from the tangy, sweet, and creamy flavor combo, there’s a reason why traditional cheesecake is so hard to resist! Cheese and sugar have powerfully addictive properties, making many feel helpless at the mercy of their cravings. This is why a diet free of dairy and added sugar is so liberating!
On a dairy free, plant-based diet, we can still enjoy cheesecake without the addictive cheese or sugar.
I use a mixture of cashews and coconut to make a vegan cheese filling, and the result is so rich and creamy that you’d never guess it was dairy-free!
Last year, I posted a plain cheesecake with a berry topping. It’s so popular that I thought I’d make another version with a summer twist! This Key Lime Cheesecake was inspired by the popular summertime dessert, key lime pie.
This sweet and sour cheesecake is incredibly refreshing! The pistachios, macadamia nuts, and lime make for an exciting flavor combo. To brighten up the green coloring, I just added a handful of spinach instead of synthetic food coloring, so you’re actually getting in some super nutritious greens with your dessert!
So although it’s incredibly delicious, this whole food, plant-based cheesecake will make it easier to enjoy just a single slice rather than going back for second and third helpings.
Whether you’re going to a fun summer celebration or enjoying a warm summer night at home, the Plantz St. Key Lime Cheesecake is an excellent choice for entertaining friends and family!
Recipe by Katie Mae
Makes one 9-inch cheesecake | Stores for 2 weeks in the fridge
Ready in 25 minutes, not including cheese prep or refrigeration time
FOR THE CRUST
- 1 cup macadamia nuts
- 1 cup shelled pistachios
- 6 Medjool dates, pitted
- ½ teaspoon ground cinnamon
FOR THE CHEESE
- 2 cups Basic Cashew Cheese (separate recipe)
- 2 cups coconut milk solids*
- 12 Medjool dates, pitted
- 5 limes, zested and juiced
- ½ cup fresh spinach
FOR THE GARNSIH
2 tablespoons crushed pistachios
1 lime, sliced
- Add the crust ingredients to a food processor or blender until smooth and well combined.
- Transfer the crust mixture to a cheesecake pan, and spread it evenly across the bottom of the pan.
- In a high-speed blender, add the Basic Cashew Cheese, coconut milk solids, 12 dates, lime zest, and lime juice. Blend until the filling has a silky smooth consistency.
- Pour the cheese filling into the pan over the crust, evening out the top with a spatula.
- Cover and refrigerate for at least 6–12 hours so the filling becomes firm.
- Garnish with lime slices before serving.
When a can of coconut milk sits for a long time, it separates into liquid coconut water on the bottom and thick coconut solids on top. This recipe uses the coconut solids only. For your convenience, refrigerate the can of coconut milk overnight to help the solid part firm up.